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.

Oatmeal Molasses Cookies

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

5 from 1 vote

Prep Time: 10 minutes

Cook Time: 30 minutes

Adjust Servings: 30 cookies

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.

Nutrition per serving

Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Calcium: 16mg | Iron: 1mg

Trish | The In Fine Balance Food Blog

Tried this recipe? I love to hear how it went. Tag me on Instagram @infinebalance

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!