healthy molasses cookies

With Thanksgiving fast approaching and Christmas close behind, I have been thinking of fun recipes featuring my favorite flavors of the season. My Dad and I share an intense love for molasses and anything made with it, including gingerbread and fresh molasses cookies.  I recently found out that he also drizzles a little bit on his ice cream. Yum.

Today I whipped up a batch of healthier molasses cookies made with mashed banana, oats, whole wheat flour, and flax seed meal. The cookies are chewy and dense and pack some serious fiber from the addition of old fashioned oats and flaxseed meal. In general, “flax eggs” can be a great way to make a recipe vegan and provide some added fiber.  To replace one egg, mix one tablespoon of flaxseed meal with three tablespoons of water and let the mixture sit for a few minutes. Another suggestion is to store the flaxseed meal in the freezer to keep it fresh.



{blackstrap molasses cookies}

from Shape Magazine; yields: 20 cookies


2 tbsp flaxseed meal

1 egg white

1 banana

1 cup whole wheat flour

1 cup oats

1/2 cup blackstrap molasses

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking soda

Preheat the oven to 350 degrees. Mix the flaxseed meal and egg white into a small bowl.



Mash banana in a small bowl.


Add whole wheat flour and old fashioned oats to the banana mixture. Mix well.


Add the flaxseed meal and egg mixture and the blackstrap molasses.


Add the cinnamon, ginger, and baking soda.


Mix well until just combined.


Using a tablespoon, scoop batter onto a cookie sheet. Bake for 20 minutes.

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One thought on “healthy molasses cookies

  1. Pingback: Lunch Date Newsletter #26 - Caroline Kaufman, MS, RDN

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