Molasses Cookie Recipe
for those who love molasses cookies!


If you like molasses cookies, you'll love this molasses cookie recipe.

If you don't like molasses cookies, you won't.

(Can you tell that I don't like molasses cookies? My oldest son does, though. He and his friends can devour a whole plate of these in no time.)

molasses cookie recipe



This sugar free recipe is quick and easy, and full of nutritious ingredients. It makes about 50 cookies.




Check that you have these staples at home

  • in the cupboard

    • cooking oil
    • molasses
    • vanilla
    • whole wheat flour
    • salt
    • rolled oats
    • chocolate chips

  • in the fridge or freezer

    • eggs

Buy these fresh ingredients

  • bananas

Get out your equipment

  • Essential

    • a large mixing bowl
    • a smaller bowl
    • cookie sheets
    • a mixing spoon
    • measuring cups and spoons

  • Nice to have but not necessary

    • wire cooling racks
    • a metal spatula (for removing the cookies from the cookie sheets)





    The recipe

    1 cup/250 mL mashed banana

    2/3 cup/160 mL oil

    1/2 cup/125 mL molasses

    2 eggs, beaten

    1 tsp/5 mL vanilla

    1 1/2 cups/375 mL whole wheat flour

    1/2 tsp/2 mL salt

    2 1/2 cups/625 mL rolled oats

    1/4 cup/60 mL chocolate chips

    Preheat oven to 325F/165C.
    Grease a couple of cookie sheets.

    Into a large bowl, put the banana, oil and molasses. Stir.
    Add the eggs and vanilla. Mix gently.

    In a small bowl, combine the flour and salt. Add to the banana mixture alternately with the oats.

    Stir in the chocolate chips.

    Drop by teaspoons onto the cookie sheets.
    Bake for about 10 minutes, or until lightly browned.
    Cool slightly, and then transfer to cooling racks or plates.




    Substitutions

    • Use your favourite flour in place of the whole wheat.

    Ideas for making this recipe your own

    • Hmmmm. I wonder if coconut would be good in this recipe?

    Tips

    • Molasses is very sticky! Pour it as carefully as you can, and have a damp cloth close at hand for quick cleanup. I store my carton of molasses in a flat bowl in the cupboard, because there are always drips no matter how careful I am.

    • Use the same measuring cup for the oil and the molasses, and don't wash it after measuring the oil. The molasses will slide out of the cup easily. (You'll notice, though, that you need more oil than molasses, so you'll have to estimate. If you are using a "2/3 cup" measure, fill it about 2/3 full of molasses. That's close enough.)





    If you enjoy this molasses cookie recipe, you may also like these other recipes:

    • Oatmeal Cookies
    • Black Bean Brownies

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