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    You are here: Home » bake

    Published: Dec 2, 2019 · Modified: Feb 1, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Oatmeal Molasses Cookies

    a stack of oatmeal molassses cookies
    Jump to Recipe Print Recipe
    Soft, not too sweet, oatmeal molasses cookie. Great for packing in school lunches. vegan.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 30 cookies
    Calories: 92kcal
    Baked Goods, Vegan
    Cookies and Squares, Snack

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

    a stack of oatmeal molassses cookies

    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. 

    ingredients for one bowl oatmeal molasses cookies
    after whisking together wet ingredients in a large bowl, add dry ingredients on top

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

    oatmeal molasses cookie batter
    fold eerything together until just blended - that's it, a one bowl oatmeal cookie

    Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-½ inches between them.  Bake 8-10 minutes.

    soft molasses cookies ready for baking
    molasses cookies after baking

    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-sulphured 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 fibre. For a slightly softer, less chewy cookie, use quick or minute oats. I like old-fashioned 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 or freeze for about 3 months.
    a stack of oatmeal molassses cookies
    a stack of oatmeal molassses cookies
    4.64 from 11 votes

    Oatmeal Molasses Cookies

    Soft, not too sweet, oatmeal molasses cookie. Great for packing in school lunches. vegan.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 30 cookies
    Calories: 92kcal

    Ingredients

    • ⅓ cup vegetable oil
    • ½ cup brown sugar packed
    • ½ Cup molasses fancy or light
    • ⅓ cup hot water
    • ½ teaspoon vanilla
    • 1-½ teaspoons baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ½ teaspoon cloves
    • ½-3/4 cups oatmeal oldfashioned or quick oats, not instant
    • 2-½ 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 1-½ 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 old-fashioned oats or quick oats. Do not use instant oatmeal.
    Old-fashioned oats will make the cookies a bit chewier. If making for small children you might want to stick with quick oats. 
    Feel free to substitute vegetable oil with melted vegan butter, like Earth Balance.
    Calories: 92kcal (5%) Carbohydrates: 16g (5%) Protein: 1g (2%) Fat: 3g (5%) Saturated Fat: 2g (13%) Sodium: 97mg (4%) Potassium: 101mg (3%) Fiber: 1g (4%) Sugar: 8g (9%) Calcium: 16mg (2%) Iron: 1mg (6%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Reader Interactions

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    1. marthaeo says

      April 04, 2012 at 8:41 am

      How did you get the nutritional analysis?

      Reply
      • infinebalance says

        April 04, 2012 at 6:17 pm

        I have a neat little program called the Living Cookbook. It was Christmas present.

    2. jessikerbakes says

      January 18, 2013 at 10:52 pm

      Yum! Who could beat this? Sounds healthy and delicious. Thanks for sharing 🙂 Would you mind checking out my blog?

      Reply
    3. Food Meanderings says

      December 22, 2019 at 9:52 pm

      I love how healthy and easy these are! My kids would love them in their lunch bags!

      Reply
    4. Sean says

      December 23, 2019 at 9:48 pm

      WONDERFUL way to mix it up with oatmeal cookies! Love the molasses, and love how quickly and easily these come together. That punch of spice from the ginger and the cloves is a perfect way to round everything out too. Cheers!

      Reply
    5. Kate says

      January 01, 2022 at 10:06 pm

      What is the measurement for the molasses? Thanks!

      Reply
      • Trish says

        January 02, 2022 at 11:28 am

        It’s a half cup! Thanks for catching that for me 😊

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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