Soft Coconut Oil Molasses Cookies

 

How was your Thanksgiving?!? We spent the week (well, half week technically) with my family in Georgia so I took a mini break from the blog in exchange for some much needed family time. Oh my, was it wonderful!

Spending hours just hanging out in the kitchen (eating and cooking and eating some more), watching movies, chatting, being lazy, singing Adele on repeat—- you know, that stereotypical holiday family stuff that just feels so right this time of the year. And of course the food! Man, we really killed it this year. The mashed potatoes, the roasted vegetables, the stuffing, the homemade bread, the sweet potato casserole, the DESSERT… I swear I could have eaten that meal all. night. long.

Ohhh, and we got my wedding dress!! I guess that’s a pretty big life event that happened in those three short days too 😉 I went shopping with my mom, my sisters, and my grandma and it was amazing how quickly we ALL knew when we found the one. IT’S SO PRETTYYYY! I guess I’m a little biased. But it’s going to take all my will power to keep it a secret (which I’m noteably terrible at keeping) for the next 10 months. Challenge accepted.

 

Soft Coconut Oil Molasses Cookies // pumpkin & peanut butter

Soft Coconut Oil Molasses Cookies // pumpkin & peanut butter

 

Now that Thanksgiving has officially come to a close, it’s about time we start talking holiday baking! I’ve been trialling some of my favorite classics and new recipe ideas over these past few weeks and I’m SO excited to share the first of many with you today: Soft Coconut Oil Molasses Cookies!

What are your feelings on molasses cookies? Love them, hate them, ehhhh, if they’re on the table, I’ll eat them? I LOVE them! They miiiight be my favorite Christmas cookie. Well, besides buckeyes of course. But they’re definitely a close second. But not the crispy kind. I like my molasses cookies to be soft and chewy… almost melt in your mouth style. So I set out this year to create a lighter version on this holiday classic and the result is truly magical!

These cookies are made with half whole wheat flour, coconut oil in place of butter, and MUCH less sugar than my original family recipe for traditional molasses cookies. They turn out to be that perfect balance of sweet and spicy— making them utterly addictive. Now go serve them up with a big mug of chai tea and bask in front of that Christmas tree!! <— best thing ever

 

Soft Coconut Oil Molasses Cookies // pumpkin & peanut butter

Soft Coconut Oil Molasses Cookies // pumpkin & peanut butter

Soft Coconut Oil Molasses Cookies

Serves 20-24 cookies
Prep time 10 minutes
Cook time 8 minutes
Total time 18 minutes
Dietary Vegan
Meal type Dessert

Ingredients

  • 1 1/4 cup white whole wheat flour**
  • 1 cup white flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 cup coconut oil, melted and cooled
  • 1/3 cup molasses
  • 1 egg, or egg substitute (if vegan)*
  • granulated sugar for rolling

Note

*Readers have had mixed reviews about using a flax egg (one worked great, one did not). The one that worked well also used gluten free flour (see below).

**Another reader used Bob's Red Mill 1:1 Gluten Free Flour in place of the whole wheat flour and said they turned out amazing!

Directions

Step 1
Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Step 2
In a large bowl, mix together dry ingredients: flours, baking powder, spices, and salt. In a separate bowl, use a hand mixer or a stand mixer to beat the sugar, coconut oil, and molasses together. Add in the egg and beat for another minute. Slowly add in the dry ingredients and continue to mix on medium-low speed. The dough should be pretty thick and just a little sticky at all when combined.
Step 3
Roll the dough into 1 inch balls, then roll the balls in granulated sugar. Place onto the cookie sheet and flatten them a little with your palm. Bake for 8-9 minutes, or until cookies are still soft to the touch but firm on the edges. Cool for 1-2 minutes on the baking sheet then transfer to a cooling rack.

Soft Coconut Oil Molasses Cookies // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

20 Comments

    • Thanks Mel! They totally trump crunchy molasses cookies in my book 😉

  1. I’m happy you found The One!! I mean your wedding dress of course. Sounds like it must have been such a wonderful experience with the women in your fam! I love that these are more on the healthy side and aren’t overloaded with sugar (definitely just gonna go with the coconut sugar on this one). This makes me get excited to bake cookies this Christmas!

    • Thanks so much Linda! It was such an exciting day 🙂

      These cookies are definitely one of my new favorites— and they taste absolutely delicious with coconut sugar. I love baking with coconut sugar because the sweetness doesn’t hit you quite as hard as with other sweeteners. Hope you like them!! Let me know what you think if you get the chance.

  2. These look amazing! Is there a vegan egg substitute you would recommend for baking?

    • I’ve used flax eggs and chia eggs before and they’ve worked out really well! Let me know how it turns out for you 🙂

    • Just to update you, a reader tried it with a flax egg and the consistency didn’t turn out as good. Bob’s Red Mill has an egg replacer that I’ve heard great things about and would recommend trying!

  3. Can’t do gluten…any alternate recommendations? Something with almond flour, coconut flour or oat flour?

    • I agree— it’s a wonderful baking substitute!! Hope you enjoy them 🙂

  4. Hi! I tried baking these last night and just wanted to leave a quick note…unfortunately the flax egg does not work well in this recipe 🙁 I followed the recipe perfectly except for replacing the egg with a flax egg, and the cookies didn’t bake well. They still taste good, but didn’t rise at all when baking, and maintained a cookie-dough consistency (I experimented with cooking them longer, and that resulted in very tough cookies!). I want to try them again because the flavour was incredible and I love that this is a more healthy spin on molasses cookies! I will try using an egg substitute or maybe adding more liquid next time. Thanks for the recipe!

    • I’m so sad to hear that the flax egg didn’t work 🙁 I totally agree that the egg replacer should work better for the consistency. Thanks SO much for your feedback! I added a note to my recipe so other readers could take note of this!

  5. I made these today for my dad and they turned out great! Crunchy on the sides but soft and chewy on the inside (I used an egg). Really like these…thanks for sharing!

    • I’m SO glad you liked them Marilyn! I absolutely love the texture of these cookies. Thanks for sharing your feedback— it truly means a lot 🙂

  6. HI! I used your recipe but changed 3 things. That’s the fun of baking with what you have in the house. =) I used gluten-free all purpose flour from Krusteaz. I added 1 T. of ginger paste to it. I replaced the coconut sugar and used stevia powder that I bought from Aldi’s. I decided not to roll the cookies in the stevia for fear of it being to powerful. I did use an egg and I also added 1 tsp of vanilla. They turned out great! Thanks for the inspiration.

    • Loving these changes!! I can’t wait to try them with gluten free flour now 🙂

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