Soft, not too sweet, oatmeal molasses cookie. Great for packing in school lunches. vegan.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Cookies and Squares, Snack
Cuisine: Baked Goods, Vegan
Keyword: brown sugar, ginger, molasses, oatmeal
Servings: 30cookies
Calories: 92kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
⅓cupvegetable oil
½cupbrown sugarpacked
½Cupmolassesfancy or light
⅓cuphot water
½teaspoonvanilla
1-½teaspoonsbaking soda
½teaspoonsalt
½teaspoonground ginger
½teaspooncloves
½-3/4cupsoatmealoldfashioned or quick oats, not instant
2-½cupsall-purposeor 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.