These molasses cookies strike a perfect balance between sweetness and spice, with a soft, melt-in-your-mouth texture. Easy to make, they’re perfect for pairing with a warm drink during the colder months. Their flavour makes them a classic recipe you’ll want to make again and again—ideal for sharing with family and friends.
Ingredients
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310 ml (1 ¼ cups) gluten-free flour (or all-purpose flour)
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80 ml (⅓ cup) almond flour
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15 ml (1 tbsp) psyllium husk powder*
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15 ml (1 tbsp) four-spice mix (or gingerbread spice mix)
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5 ml (1 tsp) baking soda
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5 ml (1 tsp) baking powder
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1 pinch of salt
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2 large eggs
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125 ml (½ cup) unsweetened soy beverage (or milk of choice)
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60 ml (¼ cup) molasses
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60 ml (¼ cup) unsweetened applesauce
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45 ml (3 tbsp) sweetener (or brown sugar)
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30 ml (2 tbsp) vegetable oil
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7.5 ml (½ tbsp) vanilla extract
Preparation
- In a bowl, mix the flour, almond flour, psyllium, spice mix, baking soda, baking powder, and salt. Set aside.
- In another bowl, combine the eggs, milk, molasses, applesauce, sweetener, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and mix well.
- Refrigerate the cookie dough for 30 minutes to 1 hour (this step is important to prevent the cookies from spreading too much while baking).
- Preheat the oven to 190 °C (375 °F) and position the rack in the centre. Line two baking sheets with parchment paper.
- Use a small ice cream scoop to form 12 cookies and place them on the sheets, leaving about 2 inches between each cookie.
- Bake for 12 minutes. Avoid overbaking; the cookies may look slightly undercooked in the centre, which gives them their soft texture.
- Let the cookies cool on a rack before enjoying.
Notes
These cookies will keep for up to 7 days in the fridge or 3 months in the freezer in an airtight container.
*If you don’t have psyllium, you can replace it with ground flaxseed or chia seeds.
