Healthy Molasses Oatmeal Cookies
These lusciously soft whole grain cookies are baked with rich winter spices, a light amount of sweetness, and the perfect amount of chew!
Servings: 32 cookies
Calories: 113kcal
Cost: $5
Equipment
- 1 Cookie Scoop Optional, but recommended
- 1-2 Cookie Sheets
- 1 Pastry Brush Optional, but recommended
- 1 Mixer Optional, but recommended
Ingredients
- 2 cups Old-Fashioned Oats about 220 grams
- 1 3/4 cup Whole Wheat Pastry Flour 230 grams - See Notes for substitution
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/2 cup Butter 8 tbsp
- 1/2 cup Dark Brown Sugar
- 1/3 cup White Sugar
- 1 Egg
- 1/4 cup Unsulphered Molasses
- 1/2 cup Applesauce unsweetened
- 1 + 1/8 teaspoon Vanilla Extract divided
- 1/2 cup Powdered Sugar
- 1 tablespoon Milk
Instructions
- Measure out your flour into a large mixing bowl. Set aside.
- Add your oats to a blender and blend for 8-10 seconds to get a mix of oat flour and oat flakes. Add your blended oats to the bowl of flour.
- Add your baking soda, ginger, cinnamon, nutmeg, cloves, and salt to the bowl. Whisk together to thoroughly combine.
- Into your stand mixer bowl, or a new mixing bowl, add the butter, brown sugar, and white sugar. Beat on medium speed until nicely creamed, about 1-2 minutes.
- Add your egg, molasses, vanilla extract, and applesauce. Beat your dough briefly after each addition. Scrape down the sides of your bowl as necessary to get the cookie dough evenly mixed.
- Add your dry ingredients to the bowl of wet ingredients, and beat them together until a nice dough forms. Cover the dough and chill it in the refrigerator for 3-4 hours.
- After the dough has chilled, preheat the oven to 350 degrees Fahrenheit.
- Scoop out the cookies using a standard-size cookie scoop onto parchment-lined baking sheets.
- Bake for 12-14 minutes or until set. The cookies will look very soft, but there should be light cracking on top and the sides should be firm. Let cookies cool for 15-20 minutes.
- While the cookies cool, prepare the glaze. Add 1/2 cup powdered sugar, 1 tbsp milk, 1/8 tsp vanilla, and a pinch of cinnamon (if desired) to a small mixing bowl. Hand whisk the mixture quickly until completely smooth.
- Use a pastry brush to paint a light layer of the glaze on top of each cookie. Move the cookies to a cooling rack to set.
Video
Notes
If you don't have whole wheat pastry flour, you can use hard white wheat. If you don't mind refined flour, all-purpose flour will also work.
Nutrition
Calories: 113kcal
