I was craving cookies, healthy cookies, but I had run out of coconut sugar and maple syrup, and so I used molasses instead, and came up with these crispy, subtly sweet, warmly spiced treat.
While molasses has a strong, almost burnt flavor on its own, I found that it completely mellows out when paired with pumpkin spice. For the flour base, I ground oats into oat flour and added just a touch of buckwheat flour—I love its earthy depth, though I was careful not to use too much since it can easily overpower baked goods.
Quick Molasses Oat Cookies
These simple molasses cookies come together in under 15 minutes with just a handful of wholesome ingredients. The deep, rich flavor of molasses is perfectly balanced by warm pumpkin spice, while oat flour provides a tender base and a hint of buckwheat flour adds an earthy depth. With no refined sugar and naturally gluten-free, these cookies offer a subtly sweet, warmly spiced treat that's perfect for a quick craving or cozy afternoon snack.
Servings: 4 large cookies
Ingredients
- ½ cup oat flour - you can process ½ cup rolled oats in a food processor
- 1 heaping tablespoon buckwheat flour
- ½ teaspoon pumpkin spice
- ¼ teaspoon baking soda
- Pinch of salt
- ¼ cup avocado oil - or olive oil
- ¼ cup molasses
- ¼ teaspoon vanilla extract - optional
Instructions
- Preheat the oven to 360°F/180°C. If your oven runs hot, lower the temperature to 350°F/175°C. Line a baking sheet with parchment paper.
- Mix all the dry ingredients in a medium bowl. Add the wet ingredients and stir until well combined.
- Use a tablespoon to dollop the dough onto the baking sheet, leaving big gaps between each cookie. Bake for 5-8 minutes or until golden brown.
Notes
If you don't have molasses, you can try maple syrup, though it has a different flavor.
