Crunchy goodness with healthy ingredients!
If you like the rich, warm flavor of molasses, you’ll love these molasses and honey oatmeal cookies! They are a healthier twist on traditional cookies, which means you can indulge in one of your favorite treats without the guilt.
“Healthy cookies” is often a misnomer. Sure, the ingredients might be cleaned up a bit, but the fat and calories are still there to contend with. Another mistake people often make when they hear “health” and “cookie” together in the same recipe is to think they can eat and eat and eat without worrying about gaining weight. Cookies are a treat, no matter how healthy they might be. Eating a dozen of any cookie, healthy or otherwise, is going to cause your pants to fit a little tighter.
Luckily, though, there are healthier versions of cookies that cut down on the processed ingredients found in many store-bought packaged varieties. These molasses and honey oatmeal cookies are a great option. Sweet and delicious, you’ll especially love them around the holiday season!
Please note that these are not a hard or crispy cookie. They are more cake-like in texture and consistency.
Looking for other healthier dessert recipes? We can help. Check out our Skinny Mini Dessert Recipes.
Molasses and Honey Oatmeal Cookies
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 cup safflower oil
- 1 egg large
- 2 teaspoon pure vanilla extract
- 3/4 cup quick cook oats 3 minute variety
- 1/2 cup honey
- 1 tablespoon molasses
- 1/2 cup raisins optional
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together the oil, egg, vanilla extract, honey and molasses.
- In a separate bowl, whisk together the flour and baking powder.
- Slowly add in the flour mix to the wet ingredients while whisking and then the oats. If adding raisins, add them here.
- Using a regular dinner spoon, spoon 12 equal portions out on to parchment-lined cookie sheets. Give them some room because they will spread. We got 6 cookies per regular-sized cookie sheet (1/2 sheet in restaurant terms)
- Bake for 10-14 minutes, or until they appear to be cooked through. They will be light brown in color when finished.
Have you made this recipe?
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Could you sub canola oil for the safflower oil?
Carmen – yes you can. enjoy!
Would olive oil work as well – this is the only oil I seem to always have on hand and never know if I could use in every recipe.
Renee – Yes, you can use it. But you may get a mild olive flavor.
I would love to make these for my kids as an after school snack but I don't use Whole Wheat Pastry Flour that much but I always have White Whole Wheat Flour on hand. Do you know how this would change the consistency or flavor if I was to substitute? Thanks!
White Whole Wheat should work fine. Keep us posted! 🙂
will do!! Thank you! : )
Sounds like something my husband will love, but he prefers crunchy cookies. I'll have to make them when we can share with friends so I won't be tempted eat them all!
Can I use olive or coconut oil instead of safflower oil?
Jennifer, Yes. If you use coconut oil, reduce it by about 1 tablespoon. Keep us posted!
What is the best way to store these?
Marie, In an airtight container. I would not recommend refrigerating. Freezing is fine.
We are gluten free Could I use gluten free all purpose flour ( does not state whether a pastry flour )?
Thank you !
Hi, Leanne. You can substitute gluten free all purpose flour (the recipe calls for whole wheat pastry flour). The texture and taste may be a bit different, but should be fine.