If chewy cookies with warm holiday spices is what you’re after, these healthy chewy ginger molasses cookies need to be on your to-bake list! They’re huge, bakery style cookies sure to please the whole family!
No matter how crazy things get around the holidays there’s always got to be time for some holiday baking, right!? This healthy chewy ginger molasses cookies recipe needs to be saved in a nice, safe place for years to come because it checks all the holiday dessert boxes. It’s:
- Holiday flavored
- Soft and chewy on the inside
- Crispy and crunchy on the outside
- Is made with pretty standard ingredients
- Is easy to make
- It’s all done in 1 bowl and a spoon (so little clean up 😉)
Oh, and let’s not forget what’s probably the most important one of all…you can totally safely eat the batter!
Which is scrumptious.
But baking them is yummy too. And depending on how long you bake them you can make them as chewy or as crispy as you’d like. If you want them on the chewier side, bake them just until the edges set but the center is still springy to the touch. The cookies firm up more as they cool, so this will make sure you have a crispy edge and a chewy center.
If you want them crispy all around, bake them until the center is firm to the touch.
You can also pop the dough in the fridge and bake the cookies off as need. Just be aware that they won’t spread as much so you’ll want to shape the cookies to your desired thickness. And just watch them carefully to figure out when they’re done.
While I was recipe testing these delicious morsels I tried making them with just 1 cup of oats instead of 1 ½ cups. They spread out a LOT and got really thin and crispy. So if that’s more your style and flav-ah you can totally make that change. Everything else with the recipe and process is the same 😉.
- The cornstarch can be subbed with tapioca flour.
- The molasses can be subbed out with another sticky sweetener like honey, but that’s where a lot of the distinct gingerybread-y flavor comes from.
- You can use any neutral flavored oil of your choice. The heart healthy ones like walnut, sesame, grapeseed, or even a light flavored olive oil would be your best bet 😉
Bake these up today! They are delicious and profoundly indigestible (not gonna lie – was trying to find other ways to say “delicious” and that was one of the options Google gave me 🤣).
You can also sandwich two of these cuties together to make a mind blowingly delicious sandwich cookie. I used my vegan cream cheese recipe but you can totally use some cool whip, ice cream, vanilla yogurt, or anything else you can imagine!
Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!
Kaylie | Healthy Hacks
Yields 8 large cookies
Vegan; Gluten Free; Heart Healthy; Easy; 1 Bowl; Soy Free; Egg Free
15 minPrep Time
12 minCook Time
27 minTotal Time
- 2 Tbsp flaxmeal
- 3 Tbsp water, warm
- 1½ cup old fashioned rolled oats
- ½ cup almond flour
- ¼ cup coconut sugar (or brown sugar)
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- 1/3 cup molasses
- ¼ cup oil
- Preheat oven to 350 F and line a cookie sheet tray with parchment paper (if you have 3 trays, you can bake all the cookies at the same time. If not, bake them off in 2-3 batches).
- In a small bowl, stir together the flaxmeal and water and set aside.
- In a large bowl, add the oats, almond flour, sugar, cornstarch, baking powder and soda, salt, cinnamon, ginger, and allspice. Stir together.
- Add the molasses and oil and stir until everything is combined.
- Scoop out a little less than ¼ cup of batter for each cookie. Roll the dough into a ball and make sure you use a little pressure to squish all the dough together.
- Place the cookies on the sheet tray about 2 inches apart.
- Bake for 11-14 min. or until the cookies are firm around the edges but slightly squishy in the center. The cookies will firm up more as they cool, so if you don’t want them super crispy be sure they have still have that squish to them when you take them out.
- Let the cookies cool on the tray slightly (about 10 min) then transfer them to a wire rack to finish cooling.
- Enjoy right away or store them in an air tight container in the fridge for about a week. They get softer over time, so if you want them to have that crisp snap, eat them on the 1st day ;).
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