Desserts

November 2, 2020

Soft-Baked Ginger Molasses Cookies

Soft-Baked Ginger Molasses Cookies are sweet and filled with dark, molasses flavor. Gluten-free, fruit-sweetened, and vegan!

I'm happy to be sharing a holiday-themed cookie with you! I love this soft-baked cookie style. To me, a good cookie is soft and bendable. Not crunchy or crumbly.

If you like crunchy cookies, this is not the recipe for you. These Soft-Baked Ginger Molasses Cookies are exactly how they sound: soft-baked.

This recipe is very similar to other cookie recipes I've posted, so if you're craving a particular flavor, I've got you! Peanut butter, mocha chip, double chocolate, toasted coconut... I could go on.

I keep going back to this base recipe because it is super simple and HEALTHY. These are probably some of the healthiest cookies you could make. I mean, there are always the banana + oats cookies, which have their place. But these cookies actually taste like real cookies. You'd never know they're actually really good for you.

Soft-Baked Ginger Molasses Cookies

Ginger Molasses

These classic fall flavors are a beautiful pair that add intense flavor to a basic cookie recipe.

Molasses is so sweet. But it's a lot darker than other sweeteners. Which means it's denser and has a deeper flavor. A little molasses goes a long way, and creates a rich flavor.

And then there's ginger. I used fresh ginger to add some zing to these cookies. You can always use dried or freeze dried if you must, but fresh ginger has an edge that the dried does not.

Ingredients

  • Unsweetened Applesauce: Applesauce adds sweetness, moisture, and structure to the cookies. It's pretty neutral, so you don't have to worry about tasting it in the final product. Make sure to buy unsweetened applesauce to avoid added sugar.
  • Nut Butter: Neutral nut butters are your friend. I like using mixed nut butter, but you could always just buy some oil-free almond butter.
  • Molasses: I used blackstrap molasses for these cookies, which I highly suggest using whenever possible. It has a high iron content and is more concentrated with nutrients than 'regular' molasses.
  • Grated Ginger: Like I mentioned earlier, fresh ginger is the way to go with these cookies. You won't regret it.
  • Date Sugar: For added sweetness, we'll be using date sugar. Date sugar is  just dried, ground dates. I love using it in baked goods because it's so healthy! And it works perfectly in these cookies because it mimics brown sugar and complements the dark molasses.
  • Vanilla Extract: For that hint of vanilla.
  • Oat Flour: Oat flour is great because it is easily gluten-free and easily homemade. I prefer to grind oats into a flour because it creates a coarser texture that favors baking. However, I've made these cookies plenty of times with store-bought oat flour and they turn out just fine!
  • Ground Flaxseeds: While we won't be making flax eggs, ground flaxseeds help serve the purpose of eggs. They act as a binding agent and keep the cookies together.
  • Baking Soda: To help the cookies rise.
  • Salt: To enhance the sweet flavors.

Soft-Baked Ginger Molasses Cookies

How to make Soft-Baked Ginger Molasses Cookies

Start by preheating the oven. Line a baking sheet with parchment paper. You may need two baking sheets depending on the size of the cookies you'd like to make. For this recipe I scooped 2-tablespoon-sized balls, but for smaller, cuter cookies you can scoop 1-tablespoon-sized balls.

Next, mix the 'wet' ingredients. In a large bowl, mix the applesauce, nut butter, molasses, ginger, date sugar, and vanilla extract. Then add in the dry ingredients, flaxseeds, oat flour, baking soda, and salt. Mix until combined.

Scoop into 2-tablespoon-sized balls and arrange on the prepared baking sheet. Flatten, if desired – the cookies won’t spread much during baking. Bake for 12-14 minutes. Enjoy!

Storing Soft-Baked Cookies

These and all soft-baked cookies will do best in an air-tight container. This will help keep them moist and soft. If you leave them on a plate covered with foil, be prepared for them to get hard rather quickly.

You can expect these cookies to last around a week or two in the air-tight container. They are pretty hardy, so you shouldn't worry about mold. But, quite honestly, if these last more than a few days I'll be surprised -- they are so tasty!

Happy baking!

Recipe Prayer

Thank you God for healthy, delicious cookies. Amen.

Tried this recipe?

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Soft-Baked Ginger Molasses Cookies

Soft-Baked Ginger Molasses Cookies are sweet and filled with dark, molasses flavor. Gluten-free, fruit-sweetened, and vegan!

Author:

Elizabeth

Serves:

15

Prep:

10

min

cook:

15

min

total:

25

min

Ingredients

  • 1/3 Cup Unsweetened Applesauce
  • 1/4 Cup Nut Butter
  • 1/4 Cup Molasses
  • 1 Teaspoon Grated Ginger
  • 1/2 Cup Date Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 2/3 Cups Oat Flour
  • 1 Tablespoon Ground Flaxseeds
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the applesauce, nut butter, molasses, ginger, date sugar, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
  3. Scoop into 2-tablespoon-sized balls and arrange on the prepared baking sheet. Flatten, if desired – the cookies won’t spread much during baking. Bake for 12-14 minutes. Enjoy!

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography