Molasses and Honey Oatmeal Cookies

This post may include affiliate links.

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

Molasses and Honey Oatmeal Cookies

Yield: 12 Large Cookies | Serving Size: 1 Cookie (data does not include raisins) | Calories: 124 | Total Fat: 5 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 18 mg | Sodium: 87 mg | Carbohydrates: 17 gm | Dietary Fiber: 2 gm | Sugars: 7 gm | Protein: 2 gm | SmartPoints (Freestyle): 8 |


  • 1 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1/4 cup safflower oil
  • 1 large egg
  • 2 teaspoon pure vanilla extract
  • 3/4 cup quick cook oats (3 minute variety)
  • 1/2 cup honey
  • 1 tbsp. molasses
  • 1/2 cup raisins (optional)


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, whisk together the oil, egg, vanilla extract, honey and molasses.
  3. In a separate bowl, whisk together the flour and baking powder.
  4. Slowly add in the flour mix to the wet ingredients while whisking and then the oats. If adding raisins, add them here.
  5. 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)
  6. Bake for 10-14 minutes, or until they appear to be cooked through. They will be light brown in color when finished.
  7. NOTE: Watch these carefully. Do not over bake. They burn easily.

Don’t miss out on the latest and greatest from Skinny Ms…
Be sure to subscribe to our daily eNewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.

Do you have a favorite SkinnyMs. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

14 Comments on "Molasses and Honey Oatmeal Cookies"

  1. Carmen Oliver  February 5, 2012

    Could you sub canola oil for the safflower oil?

    • Skinny Ms.  February 5, 2012

      Carmen – yes you can. enjoy!

  2. Renee Boudreau  February 12, 2012

    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.

    • Skinny Ms.  February 13, 2012

      Renee – Yes, you can use it. But you may get a mild olive flavor.

  3. Josie Milano  May 10, 2012

    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!

    • skinnyms  May 10, 2012


      White Whole Wheat should work fine. Keep us posted! 🙂

  4. Jessica Czapla  July 26, 2012

    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!

  5. Jennifer  August 13, 2012

    Can I use olive or coconut oil instead of safflower oil?

    • Skinny Ms.  August 14, 2012

      Jennifer, Yes. If you use coconut oil, reduce it by about 1 tablespoon. Keep us posted!

  6. Marie  September 3, 2013

    What is the best way to store these?

    • Skinny Ms.  September 4, 2013

      Marie, In an airtight container. I would not recommend refrigerating. Freezing is fine.

  7. Leeanne  December 21, 2017

    We are gluten free Could I use gluten free all purpose flour ( does not state whether a pastry flour )?
    Thank you !

    • Jennifer Hanford  December 22, 2017

      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.


Leave a Comment

Your email address will not be published.