Dairy-Free Molasses Cookies
Indulge in the warm, spiced flavors of these Dairy-Free Molasses Cookies, a delightful twist on a classic treat that's perfect for the holidays or anytime you crave a cozy dessert. Made entirely without dairy, these cookies use solidified coconut oil for a rich, buttery texture that pairs beautifully with the deep, earthy sweetness of unsulphured molasses. Enhanced with aromatic spices like cinnamon, ginger, and cloves, every bite is bursting with comforting warmth. Rolled in granulated sugar for a delightful crunch, these soft and chewy cookies are quick to prepare with just 15 minutes of prep time and 10 minutes in the oven. Perfect for dairy-free diets or anyone seeking a delicious, spiced cookie, this recipe yields 24 irresistible treats ready to be enjoyed with tea, coffee, or on their own.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Coconut oil (solidified)
- 1 cup Light brown sugar
- 0.25 cup Unsulphured molasses
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the solidified coconut oil and light brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
Add the unsulphured molasses, large egg, and vanilla extract to the coconut oil mixture. Beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but firm.
Scoop tablespoons of the dough and roll them into balls. Roll each dough ball in the granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 154.6 g | 773% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 528.8 g | 192% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 293.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 352 mg | 27% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
