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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American, Gluten-Free
Diet: Gluten Free, Vegan
Keyword: Gluten-Free, Holiday, Plant-Based
Servings: 4large cookies
Author: Shelly
Ingredients
½cupoat flour - you can process ½ cup rolled oats in a food processor
1heaping tablespoon buckwheat flour
½teaspoonpumpkin spice
¼teaspoonbaking soda
Pinchof salt
¼cupavocado oil - or olive oil
¼cupmolasses
¼teaspoonvanilla 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.