Oatmeal Molasses Cookies

Easy one-bowl Oatmeal Molasses Cookies. Kids love these soft cookies. Perfect for the lunchbox. Vegan and Nut-free.

This is the cookie for when you want something easy to whip together and easy to eat. These cookies are surprisingly addictive.

I find these soft molasses cookies are loved by kids. Not too sweet, not too spicy. Oatmeal gives the cookies some texture and as a mom, means I can feel better about packing a couple in their lunch box.

How to make Oatmeal Molasses Cookies

This is a one-bowl cookie. So the are quick and easy to whip up. No fancy equipment needed.

In a large bowl, whisk together oil, brown sugar, molasses, and hot water. It will be a relatively thin, well mixed and smooth. 

Add vanilla, baking soda, salt, ginger, cloves, flour and oats. Fold gently to incorporate using a wooden spoon or spatula.

Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-1/2 inches between them.  Bake 8-10 minutes.

Let cookies cool on the baking sheet for 5-10 minutes before moving to a cooling rack.

Notes about making Soft Oatmeal Cookies

• Use un-sulfured or fancy molasses for these cookies. Blackstrap is very strong and can be bitter. Don’t use Blackstrap in this recipe.
• Oats give these cookies some texture and fiber. For a slightly softer, less chewy cookie, use quick or minute oats. I like oldfashioned oats here or large flake oats. But consider quick oats if making these for the kids. Especially little ones that are more sensitive to texture.
• Don’t use instant oatmeal.
• Recipe makes about 30 medium-sized cookies.
• Store in an air-tight container for about a week. These freeze well.

5 from 1 vote

Oatmeal Molasses Cookies

Soft, not too sweet, cookie. Great for packing in school lunches.

Prep Time10 mins

Cook Time30 mins

Servings: 30 cookies

Calories: 92kcal

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup brown sugar packed
• 1/2 molasses fancy or light
• 1/3 cup hot water
• 1/2 teaspoon vanilla
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/2-3/4 cups oatmeal oldfashioned or quick oats, not instant
• 2-1/2 cups all-purpose or nutr-blend, flour

Instructions

• Preheat oven to 375 and line baking sheets with parchment.
• In a large bowl, whisk together oil, brown sugar, molasses, and hot water until well mixed and smooth.  Add vanilla, baking soda, salt, ginger, and cloves. Whisk briefly to incorporate.
• Add oats and flour and fold gently until completely incorporated.
• Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-1/2 inches between them.  Bake 8-10 minutes. Let cookies cool on baking sheet for 5-10 minutes before moving to a cooling rack.

Notes

Use oldfashioned oats or quick oats. Do not use instant oatmeal.

Oldfashioned oats will make the cookies a bit  more chewy. If making for small childern you might want to stick with quick oats. 

Feel free to substitute vegetable oil with melted vegan butter, like Earth Balance.

Trish | The In Fine Balance Food Blog

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Trish

Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!