The best molasses cookies ever - whole wheat & low fat, chewy and tasty

The Best Molasses Cookies Ever

Aryane @ Valises & Gourmandises
Not only are these molasses cookies vegan, but they use whole wheat, they're low fat and they have the perfect chewy texture we love so much.
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Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Cookies, Dessert
Cuisine Comfort food, healthy, Plant-based, vegan, vegetarian
Servings 12


  • 1 tablespoon ground flax seeds + 2.5 tablespoons warm water
  • ¾ cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground Ceylon cinnamon
  • ¼ teaspoon cardamom
  • A pinch of salt
  • ¼ cup coconut oil room temperature (soft but not liquid)
  • ¼ cup apple sauce I assume that it’s possible to use pureed banana or white beans, but I haven’t tried
  • ¼ cup blackstrap molasses
  • 2 tablespoons coconut sugar or brown sugar
  • Raw sugar for garnish optional


  • Preheat the oven to 350F (180C). In a small bowl, mix the ground flax seeds with the water. Set aside.
  • In another bowl, mix the flours, the baking powder, the spices and the salt. Set aside.
  • In a mixing bowl, cream the coconut oil, the apple sauce, the molasses and the coconut sugar with a whip. Add flax seed mixture.
  • Incorporate dry ingredients to the wet ones and mix with a spoon (the dough should be pretty thick, don’t over mix).
  • With a tablespoon, form 12 equal balls and place them on a baking sheet covered with a silicone baking mat (or oiled), leaving some space between them. Gently press each ball with a fork. If you want, roll each ball in a bit of sugar before placing it on the sheet. Bake in the oven for about 8 minutes, the cookies should be soft, so don’t overcook them!
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