Whole Grain Molasses Cookies
This post may contain affiliate links. See my disclosure policy.
These wholesome molasses cookies are made with 100% whole grains, olive or avocado oil, and without refined sugar. Quick and simple to make, chewy and delicious, this Whole Grain Molasses Cookies recipe is a keeper!
For more healthier sweets be sure to try our Whole Grain Zucchini Muffins, Whole Grain Chocolate Cupcakes, and Chocolate Deception Cake!
Molasses cookies have long been a favorite of mine. I have many memories of my mom making them and good times spent dipping freshly baked and still warm molasses cookies into a glass of whole milk. Pulling them back out of the milk the texture would be chewy-squishy and the flavor, as always, heavenly.
These have likewise become a favorite of my own children. I’m always experimenting with ways to create sweet treats and savory snacks for my kids that are more wholesome. So I’ve “healthified” this classic cookie and I’ll tell you what, any time I make these for my kids’ friends when they come over, they’ve never once questioned them – they simply gobble them up and ask for more.
Once you’ve tried these I’m sure you’ll agree that you’re not missing a thing by passing up the white flour and sugar. These Healthier Whole Grain Molasses Cookies have a fabulously chewy texture and phenomenal flavor!
I’m using a grain called Einkorn for these. What we know as wheat today has undergone a series of genetic changes over the years, all for the purpose of increasing both yield and gluten content (no surprise to the increase in gluten sensitivities). When you look at wheat’s DNA structure, it’s almost unidentifiable to its original ancestor – they’re almost completely different grains. You can even see the difference visually: Wheat, left (nearly double in length and paler in color) and Einkorn, right (smaller and darker in color).
What is Einkorn?
Einkorn is the most ancient form of wheat on earth and hasn’t undergone any of these genetic changes. It is the purest form of wheat we have. It contains a different composition of gluten that our bodies are more easily able to digest, even more so than spelt (which is also an older form of wheat, but unlike einkorn has been altered numerous times over the years). In fact, many people with gluten sensitivities have found that they’re able to tolerate einkorn.
Additionally, most people who have tried einkorn agree that it tastes much better than wheat. Some well-stocked grocery stores carry it and you can also purchase einkorn online.
NOTE: You can use whichever whole grain you like for these cookies, but Einkorn is a great option, as is spelt.
Whole Grain Molasses Cookies Recipe
Let’s get started!
In a large bowl, add the oil, coconut sugar, egg and molasses and beat until combined.
In another bowl, add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and stir to combine.
Add the dry ingredients to the wet ingredients and beat until combined into a stiff dough.
Roll the batter into 1-inch balls and then roll the balls in cane sugar (this is optional). Place the balls on a lined cookie sheet spaced two inches apart.
Bake in the oven preheated to 350 degrees F and bake for 8-10 minutes until the cookies are crackly on top and a little darker around the edges.
Remove from the oven and let the cookies sit for a couple of minutes on the baking tray.
Transfer the cookies to a wire rack to let cool.
Once fully cooled, store your whole grain molasses cookies in an airtight container. At room temperature they will keep for up to a week. They can also be frozen for up to 2 months.
Enjoy!
For more wholesome and delicious desserts be sure to try my:
- Chocolate Deception Cake
- Whole Grain Chocolate Cupcakes
- Three Ingredient Peanut Butter Cookies
- Whole Grain Zucchini Muffins
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Whole Grain Molasses Cookies
Ingredients
- 2/3 cup olive or avocado oil (don’t worry, you won’t be able to taste the olive oil)
- 1 cup coconut sugar or equivalent dry sweetener of choice (my kids enjoy these even with half the amount of sugar)
- 1/4 cup molasses
- 1 large egg
- 2 cups einkorn flour, spelt flour or whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- organic cane sugar for rolling
Instructions
- Preheat the oven to 350 degrees F.In a large bowl, add the oil, coconut sugar, egg and molasses and beat until combined.In another bowl, add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and stir to combine. Add the dry ingredients to the wet ingredients and beat until combined into a stiff dough.
- Roll the batter into 1-inch balls and then roll the balls in cane sugar. Place the balls on a lined cookie sheet spaced two inches apart.Bake the cookies for 8-10 minutes until the cookies are crackly on top and a little darker around the edges. Remove from the oven and let sit for a couple of minutes before transferring them to a wire rack to cool.Store in an airtight container where they will keep for up to a week at room temperature.
Nutrition
Originally published on The Daring Gourmet January 28, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I used avocado oil. The result was outstanding! I shared them with my trivia team. They were a hit.
Fantastic! I’m so happy they were a hit, thank you very much for the positive feedback, Bernie!
I’m transitioning us to a whole foods diet. I’m married to a sugar addict which creates a problem:-) I just finished baking this recipe and so far so good. I used half WW pastry flour and half WW bread flour. They have a slightly grainy texture so I’ll probably use all pastry flour next time. I’ll probably bump up quantities for the spices too. I know the flavor intensifies after they mellow so I’ll decide tomorrow. Overall, a good recipe.
Thank you, CK, I’m glad you enjoyed them! And I wish you all the best in your whole foods journey! <3
I made these cookies last week; they turned out good, but I’d add a little more of all the spices next time. Also, the cookies did not produce the crackle on top…..what would have caused that?
Lastly, I had a little trouble with the proportions. Can you please also provide the metric/grams?
Hi Patricia, thanks so much for the feedback. I’ve added the metric conversion, it’s automatically converted using a third party software. I have only made this recipe using US Customary/cup measurements. Not crackling on the top could be a few things including expired baking soda, over-mixing the cookie dough, wrong oven temp….but the most common reason is lack of moisture. Did you significantly reduce the amount of sugar in this recipe? If so, that’s the most likely reason as well as the tradeoff – healthier cookies but no crackles.
RE: crackle top…..I was out of coconut sugar, so I used brown sugar 1/2C; from your explanation below, it appears that might be the reason for crackle-less tops :)
RE: metric proportions (since 240g =1C)…..for the avocado oil, I used 160g/ml and for molasses, I used 60g/ml
Did I calculate those correctly?
I forgot to mention, the cookies were surprisingly oily to the point of “leaking” avocado oil, but still surprisingly they were tasty. I’d make them again, but with adjustments.
** CORRECTION RE: oiliness…..the avocado oil did NOT leak out of the cookies during baking. I discovered the cookie batter in the bowl (IN FRIG) was leaking/seeping avocado oil from under the plastic wrap covering that was over the bowl. Also the few days that the batter was in frig, it actually rose about 1/2″…..like bread dough! (I used Einkorn whole wheat flour and followed recipe as-is, except for the 1/2C brown sugar).
Awesomeness😋. I used Einkorn flour instead and came out so delicious. Hubby and kids loved them. How I wish I can send the pic. Thank you for sharing this recipe. Surely a keeper!
Wonderful! I’m so glad they were a family hit, thank you very much Aydz! <3
Hello! I’m wondering if anyone has tried these with oat or quinoa flour? My daughter has IBS and unfortunately, wheat is one of her triggers. I am going to try them with oat flour, but any other suggestions would be welcome!
I’m making these tmr, but first a couple questions about ingredients:
For the flour, is it Einkorn AP flour or the Einkorn whole wheat flour?
Will any type of whole wheat flour work?
Your note about half the sugar, meaning you make these with 1/2C coconut sugar?
Hi Patricia, it’s whole wheat Einkorn and yes, you can use any type of whole wheat flour including regular whole wheat or spelt. And yes, you can use less coconut sugar if you wish. Happy baking!
I didn’t care for these at all. I’ve used another ginger molasses recipe that I quite like but I’m pre diabetic so look for recipes safer for me to eat. These were very dry with none of the molasses flavor. They ended up in the dog biscuit canister. However, after reading others’ experiences with this recipe, I have to wonder what I might have done wrong. I followed the recipe exactly and I have no clue. If anyone has insights, please do share them. I don’t like giving negative reviews unless I believe it’s legitimate so please do let me know if there are thoughts as to why these turned out so dry when everyone else seems to love them.
These are very tasty. I doubled the batch with plans to freeze half. I used half of regular cane sugar and they were plenty sweet, especially after rolling them in sugar. I used 2 parts olive oil and 1 part coconut oil and although I could taste the olive oil, it was pretty subtle. They spread a good amount so keep that in mind. I will definitely make these again.
Thank you so much for the feedback, Kelly, I’m happy you enjoyed them!
Hello! Has anyone tried substituting 1/4c applesauce for the egg to make them vegan?
Thanks!
Hello. I tried the substitution of 1/4 c applesauce for the egg. It wasn’t bad, a good option for anyone wanting a vegan option. Looking forward to making them with an egg soon.
My favorite cookies to make! They get rave reviews every time, including from my two young kids. I generally use whole wheat flour, and have used different sugars in varying amounts and the cookies still somehow remain very consistent. I use organic blackstrap molasses, which is a strong flavor, but we love it!
I’m so glad you and your family enjoy these, Reilly, thank you very much for the feedback!