If you love chewy, naturally sweet cookies, you’re in for a treat! These chewy Oat Molasses Spiced Cookies are packed with warm spices, hearty oats, and gooey dried figs. They’re vegan, gluten-free, and perfect for a guilt-free indulgence.
There’s something deeply comforting about biting into chewy Oat Molasses Spiced Cookies. The way the molasses caramelizes, the figs add bursts of natural sweetness, and the oats give that perfect chew—it’s a recipe that you want to add to your cookie rotation!
Whether you are a weekend baker like me or just craving a wholesome treat during the week, I think you should include these Oat Molasses Spiced Cookies in your weekly meal plan! So go ahead, bake a batch, and let your kitchen fill with the warm, spiced aroma as there’s nothing quite like the smell of freshly baked spiced cookies!
Why you will love these Oat Molasses Spiced Cookies
✔ Vegan-Friendly: This is a completely Dairy-free cookie recipe! Plant-based ingredients make these cookies a great choice for vegans and non-vegans alike.
✔ Texture: A delicious blend of molasses, fiand spices gives a chewy bite every time.
✔ Easy to Make: Simple steps and common ingredients make this recipe easy and doable for all baking levels
Ingredients breakdown and substitutes:
Oat flour: This recipe uses oat flour for a naturally gluten-free base with a mild, slightly nutty flavor. You can easily make your own by blending rolled oats into a fine powder. If needed, you can substitute with almond flour for a slightly denser texture or use a 1:1 gluten-free flour blend for a more traditional cookie structure.
Baking Soda & Baking Powder: These two leavening agents help the cookies rise and stay soft. Baking soda reacts with the molasses to create a light texture, while baking powder provides additional lift. Skipping either could affect the final consistency, so it’s best to include both.
Spices: This recipe includes ground cinnamon and ginger for warmth and depth of flavor. Feel free to adjust the spices to your taste or add extras like nutmeg, cloves, or allspice for a more complex flavor profile. A pre-mixed gingerbread spice blend also works well.
Molasses: The key ingredient that gives these cookies their rich, deep sweetness and chewy texture. Use unsulphured molasses, which has a milder flavor than blackstrap molasses. Blackstrap is more bitter and less sweet, so if using it, you may want to increase the sweetener slightly.
Coconut Oil or Vegan Butter: These add moisture and richness to the cookies. Melted coconut oil keeps these Vegan molasses cookies dairy-free while adding a subtle hint of coconut flavor. If you prefer a more neutral taste, opt for vegan butter, making sure it’s melted and slightly cooled before mixing.
Unsweetened Applesauce: Works as a natural sweetener while keeping the cookies soft and moist. It also acts as an egg replacement. If you don’t have applesauce on hand, you can swap it with mashed banana or additional plant-based milk, though the flavor will slightly change.
Flax Egg (Ground Flaxseed + Water): A great vegan egg substitute that binds the ingredients together while adding a bit of fiber and omega-3s. If you don’t have flaxseed, chia seeds mixed with water work just as well. For a different egg replacer, you can also use extra applesauce.
Plant-Based Milk: A small amount of almond, oat, or soy milk helps adjust the dough’s consistency. If the mixture seems too thick, add an extra splash. Any unsweetened dairy-free milk will work here.
Vanilla Extract: Enhances the overall flavor, adding a slight sweetness and aroma. If you want a twist, you can substitute it with almond extract or maple extract for a unique flavor variation.
Dried Figs: These add natural sweetness and chewy texture. You can use any dried figs, but if they feel too firm, soak them in warm water for a few minutes before chopping. If you don’t have figs, raisins, dates, or chopped dried apricots work as great substitutes.
Optional Nuts: Chopped walnuts or pecans add a delicious crunch and pair beautifully with the deep molasses flavor. If you prefer a nut-free version, you can skip them or replace them with pumpkin or sunflower seeds for added texture.
How to make these perfect chewy Oat Molasses Spiced Cookies
Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
Prepare the Wet Mixture: In a separate bowl, cream the softened vegan butter or coconut oil and brown sugar until fluffy. Add molasses, vanilla extract, and plant-based milk, mixing until smooth.
Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring until a cohesive dough forms.
Shape Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat with granulated sugar. Place on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes until the edges are set but the centers remain soft.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Extra tips for perfect soft and chewy oatmeal molasses cookies
Do not overbake: These cookies will still be good if you let them get a little crunchier, but they’re best with a sifter centre.
Make them extra chewy: Soak the dried figs in warm water for 5–10 minutes before chopping.
Nut-free option: Skip the nuts or swap them for sunflower seeds.
Boost the protein: When I want to boost my protein that week, I add 1–2 tablespoons of protein powder for extra nutrition, however, I add 1 tablespoon extra applesauce to keep the chewy texture
Sweeter version: If you prefer a sweeter cookie, stir in 1–2 tablespoons of maple syrup.
What to Serve with These Cookies
These Oat Molasses Spiced Cookies pair perfectly with:
- A glass of almond or oat milk for a cozy snack.
- Coffee or chai tea for a warming afternoon treat.
- I love it with a side of yogurt
How to Store
Room Temperature: Keep the cookies in an airtight container at room temperature for up to 4 days.
Refrigerate: Store in the fridge for up to 1 week!
Freeze: Place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before enjoying or put them in the toaster for a few seconds to enjoy warm!
Other recipes for you to try
If you try this recipe for Oat Molasses Spiced Cookies, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram, please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Easy Chewy Oat Molasses Spiced Cookies
Ingredients
- 1¾ cup oat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅓ cup molasses
- 3 tbsp vegan butter
- ½ cup unsweetened applesauce
- 1 tbsp flax meal
- 3 tbsp water
- 2 tbsp plant-based milk
- 1 tsp vanilla extract
- ½ cup dried figs, chopped
- ¼ cup nuts ( optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a small bowl, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for 5 minutes to thicken.
- In a medium bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In a large bowl, whisk the molasses, melted coconut oil, applesauce, plant-based milk, vanilla extract, and the prepared flax egg until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Stir in the chopped dried figs and any optional nuts. If the dough feels too dry, add an extra splash of plant-based milk. Add just 1 tablespoon at the time.
- Scoop 2 tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon.
- Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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