Soft + Chewy Molasses Cookies

December 14, 2014

Soft & Chewy Molasses Cookies | Faring Well | #vegan #recipeSoft & Chewy Molasses Cookies | Faring Well | #vegan #recipe

I was going to save this recipe to post tomorrow morning, but I just couldn’t keep it from you one more day. Snow clouds are blanketing the sky this morning. I can feel the flurries excitement as they bounce around in the clouds above, ready to shower me with winter magic and turn my window into a snow globe. WE LOVE SNOW. It has been a long, painful month since our last snow storm. We have been waiting, and we are so ready. I don’t know what I was expecting when we moved to Denver two months ago, but I don’t think I anticipated us loving and craving snow as much as we do. It makes me feel as if we would do better in a colder climate, where snow actually did blanket the ground all winter long. I know, I’m an inexperienced amateur and I bet those of you in the midwest are laughing at me right now saying “girl, you don’t even know” — BUT, I would love to try. That way I could say that I know, and we can decide if we love it or not based on real experience.

If you read my previous post about how I have a tendency to make things happen, no matter how ridiculous the words may sound when they initially come out of my mouth, and how my crazy ideas early on tend to manifest themselves someway down the road… Well, I mentioned to Scott a few weeks ago how Canada has been on my mind a lot lately, and how I felt as if we would do well there. HA! You should have seen the look of fear on his face as he stopped what he was doing immediately, looked up at me with that questionable look if his, and in total seriousness said “Jessie, we practically just moved to Denver. Canada? NO”. So I jokingly teased him about how we will see what happens, with that mischievous smile on my face. For Scott who will be reading this, don’t worry I don’t really want to move to Canada… But put on your earmuffs on for a second (pssst, the rest of you folk, I actually really do! But let’s keep it on the down-low for a while and see what happens. Maybe northern Montana? Would get us pretty close. But I’m not ruling out somewhere in the mountains of Colorado yet, lets just say I like to keep my options open).

Now that I have made Scott pee his pants and my family tear up with the thought of us moving further away, lets move onto these cookies! I had been contemplating a few weeks ago what my contribution to the cookie madness this season would be, and I settled on a seasonal favorite of mine that I only get to enjoy this time of year. A soft, rich, and chewy molasses cookie. Made only better with a cold glass of almond milk, and a window full of snow (come on snow clouds, I’m looking at you). I wanted to reduce the sugar-load in these cookies by creating a recipe using only maple syrup and molasses as sweeteners. Ten test batches later — I finally came up with one I think you all will love. I was feeling fancy and decked them out by dipping them in melted dark chocolate and crushed pistachio dust, but it’s hardly necessary. Although delicious.

UPDATE: It just started SNOWING! The snowflakes are free! Now excuse me while I go do my happy dance and blast LET IT SNOW.

Soft & Chewy Molasses Cookies | Faring Well | #vegan #recipeSoft & Chewy Molasses Cookies | Faring Well | #vegan #recipeSoft & Chewy Molasses Cookies | Faring Well | #vegan #recipe

Makes 1 dozen cookies.

6 tablespoons maple syrup
2 tablespoons molasses
1/4 cup coconut oil liquid
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup whole spelt flour
1/4 oat flour

Preheat the oven to 325F. Whisk the wet ingredients with the spices and salt. Add in the flour and baking powder, and mix well until fully incorporated. Let sit for 2 minutes to allow the baking powder to react a bit and thicken the batter. Using a cookie scoop or large spoon, scoop two tablespoons worth of cookie dough into rounds on a parchment lined cookie sheet. Bake for 10 minutes. Slide the parchment off the cookie sheet onto the counter immediately and allow cookies to cool.

Either eat the cookies as they are with a cold glass of almond milk, or dunk them in some melted dark chocolate and crushed pistachio dust if you’re feeling fancy. Store in an airtight container on the counter, best if eaten within four days. Will keep for one week.


  • Reply Caitlin December 14, 2014 at 10:06 am

    aw man, canada?! you really do love to move around ;) what do you think it is? enjoyment of always experiencing new places? distaste for settling in one area for too long? desire to be a nomad? haha. in another life, i’d love to be more like you. i’m such a homebody and love being close to my family.

    these cookies look beautiful. i love the chocolate dipped and pistachio crusted sides. so festive and delicious (i’m sure!).

    • Reply Faring Well December 15, 2014 at 9:02 am

      Definitely enjoyment of experiencing new places. I have this itch in me to explore I cannot suppress! However, I’m just waiting for us to find the right piece of land we wish to build our home on, then I can settle in one place and just travel from there. But until then, I can hop around wherever! I love being with my family too, it is definitely hard, but I like to think I’ll build them homes on our land for them to come live too :).

      And thank you! These cookies’ flavor scream Christmas to me <3

  • Reply dorota @ plants on the plate December 14, 2014 at 12:50 pm

    i can’t wait to be done with uni so i can just move around like you seem to. i love the excitement of new and the challenges of being a newbie. but most of all, just to see life in a lot of different settings. here in europe it seems even easier because, in spite of differences being quite pronounced, a) everything IS closer -> cheaper b) no visas, working or otherwise, for me. but then, there’s the language issue. but that’s also fun!

    the cookies look so yum. i will try them for sure – but the brownie from your previous post is a priority.

    enjoy the snow (hey, maybe you’re willing to accept a transfter of the snow here? i hate snow)

    best, d.

    • Reply Faring Well December 15, 2014 at 9:04 am

      That’s awesome, its so great to have the exploring itch! Seeing life in new settings grows you in a way I could not have anticipated. I’m excited for you to graduate and experience this too, especially with all the diversity Europe has to offer! How wonderful.

      Thank you about the cookies! Excited for you to make those brownies, they are something special. And YES PLEASE. Send ALL your snow!!

  • Reply tasha December 14, 2014 at 8:36 pm

    Hey Jessie!

    I love how spontaneous and free you live! I don’t want to be nosy, but I’d love to know how you work life to fit into plans. What do you do career wise?

    Thanks! You own it woman. Bless!

    Tasha x

    • Reply Faring Well December 15, 2014 at 9:09 am

      Aw, thank you, Tasha! After graduating from college I realized I didn’t have anything I wished to do using my degree, so I’ve been serving at restaurants ever since, which makes it easy to hop around from place to place! But since moving to Denver we decided to budget to allow me to stay at home and pursue my desire to share my creations here on Faring Well. Hoping this can be my job =). Balance between life, work, plans, and the breaking of plans, all takes a lot of intentional effort every day <3

  • Reply Millie | Add A Little December 14, 2014 at 9:44 pm

    Oh my these look amazing – I love how you’ve styled them too!

    • Reply Faring Well December 15, 2014 at 9:10 am

      Thank you, Millie! Definitely a holiday favorite <3

  • Reply Marlee December 15, 2014 at 11:12 am

    Can’t wait to make these!

    Also, Canada is amazing. Have called it home my whole life. If you get the chance to come up North, you have to check out Lake Louise and Banff. Alberta and BC are incredibly beautiful.

    • Reply Faring Well December 15, 2014 at 3:24 pm

      Oh my goodness yes those are all on my Canada adventure list! You guys have so many wild places to explore and so much beauty! This whole continent does really. It’s amazing. Cannot wait to come visit!

  • Reply Lu @ Super Nummy Yo! December 15, 2014 at 12:50 pm

    Oh, finally a recipe that uses blackstrap molasses! I have a huge jug that I never know what to do with because it’s soooo strong, but I’ll have to try these cookies :P Gorgeous photos as well!

    • Reply Faring Well December 15, 2014 at 3:25 pm

      Haha I didn’t even know when purchasing it that it was so much stronger — I just thought it taste better! True molasses lover over here. But yay! Glad you’ll be able to put yours to good, tasty use =)

  • Reply Choosing Raw - vegan and raw recipes | Weekend Reading, 12.21.14 December 21, 2014 at 9:19 pm

    […]  And for dessert, these exquisite vegan molasses cookies from Faring Well. […]

  • Reply tenny February 6, 2015 at 6:32 am

    So… I’m vegan, and I went to someone’s house for dinner last night, and I was on dessert duty. I made these beauts, and they were SO GOOD! My friends aren’t vegan, but they loved them too. Appearance-wise, mine turned out pretty differently from the photo–much more round (not sure why?); but I dipped them in semi-sweet chocolate and sprinkled them with pistachio dust like you recommended!
    Yuuuuuummmm thanks so much! It’s such a well-spiced and easy recipe, and so delicious :)

    Keep up the great work!

    • Reply Faring Well February 6, 2015 at 7:27 am

      Tenny – THAT IS SO AWESOME! I’m so super stoked you got to make them and love them. Thanks so much for writing me to let me know! Plus, way to go the extra mile and do the dunking and sprinkling – extra layer of awesomeness! Have a great weekend <3

  • Reply Aleksandra February 24, 2015 at 2:29 am

    Can’t wait to make these!

  • Reply Liz May 29, 2015 at 3:13 pm

    Yummy, I have to make these today!
    I love your site. It’s beautiful. I’m so glad I found it.

    Question: How many cookies does this recipe yield?

    • Reply Faring Well May 30, 2015 at 8:04 am

      Thank you so much Liz! I’m so happy you are enjoying the space. And it depends on how big you make your cookies – I got about 18 cookies out of the batch!

  • Reply Keira December 8, 2015 at 8:56 pm

    This is about a year late, but do you think I could replace the coconut oil with another kind of vegetable oil? I can’t eat coconut of all things, and yes, people do look at me funny when I say that but it runs in the family.

    • Reply Faring Well December 8, 2015 at 9:59 pm

      Hi Keira! Oh bummer – I’m sorry. I haven’t tried it with anything else, but I would suspect another refined, neutral tasting oil would work okay! Sorry I can’t recommend one for sure though.

  • Reply Rina December 11, 2015 at 9:16 am

    These look wonderful.

    I don’t have spelt or oat flour though – would you recommend any substitutions? If so, what are the ratios? I have almond, coconut and bobs mill gluten free flour on hand.

    Thank you so much!

    • Reply Faring Well December 11, 2015 at 9:22 am

      Hi Rina! Thanks so much! I haven’t tried the with other flours – but if I had to guess – you would be okay replacing the spelt with your gluten free flour blend, and if you don’t have oats to blend into an oat flour – possibly the almond?! I’m sorry I can’t say more-so for sure with this one!

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