Molasses, Ginger and Oat Vegan Peanut Butter Cookies
If you’re looking for a slightly soft, slightly chewy, full of flavor cookie, these molasses, ginger, and oat vegan peanut butter cookies are a fantastic choice! The soft texture of a peanut butter cookie is met with the chewy texture of molasses cookies, with the added texture provided by the oats. Dark, sweet molasses is accented by nutty peanut butter, and sharp, bright ginger weaves in and out of both. Small bits of crystalized ginger float in amongst the oats, adding sweet and spicy surprises to every bite.
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All the Vegan Cookies!
When I made these cookies, I really couldn’t decide what type of cookie I wanted. I love a good peanut butter cookie (like this one!), but at the same time I wanted a delicious, chewy molasses cookie. I also couldn’t shake the want for an oat cookie, or maybe something with a lot of ginger in it. It’s possible I was just hungry, but in the end I settled on my first version of these molasses, oat, ginger, and peanut butter cookies. Delicious! I spent the next week or so tweaking the recipe- a little more oats, less peanut butter, more ginger, etc. All that vegan cookie testing can really wear a girl out!
Love cooking with Oats? Try one of these recipes!
- Knotweed & Strawberry Compote Over Oatmeal
- Almond, Oat and Apple Cookies (Vegan)
- Vegan Pumpkin Pie Spice Granola
- Make-Ahead Chia Pudding Parfaits
- White Bean Watermelon Gazpacho with Savory Almond Seaweed Granola
Making these Molasses, Ginger and Oat Vegan Peanut Butter Cookies
I basically never make a cookie that requires me to use an electric mixer, or refrigerate dough- my feeling is cookies should generally be a low effort, mix and throw on a pan, quick process. For these cookies I mixed the wet and dry ingredients separately before combining. As a warning, the raw batter is really tasty (and no eggs, so totally safe). Keep it in mind that you need enough leftover to make the actual cookies! The molasses, ginger, oat, and peanut butter cookies are then rolled into balls and flattened onto the pan- they won’t spread much as they cook, so they don’t need a lot of room between them. From there, they just need 10 minutes in the oven and you can pull them out. They’ll be really fragile until they cool, so handle with care!
Molasses, Ginger and Oat Vegan Peanut Butter Cookies
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup old fashioned oats
- 2 tsp. baking powder
- 2 tsp. dried ground ginger
- 1 tsp. cinnamon
- Pinch of salt
- ½ blackstrap molasses
- 1/3 cup coconut oil, melted
- ¼ cup brown sugar
- ¼ cup peanut butter
- ½ cup crystalized ginger, cut into small pieces
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat, and set aside.
- In a large mixing bowl, whisk together the flour, oats, baking powder, dried ginger, cinnamon and salt. In a second bowl, combine the molasses, coconut oil, brown sugar, and peanut butter. Mix well, before combining the wet and dry ingredient together to form a sticky dough. Add the crystalized ginger, and fold in.
- Make a small ball (about the size of a heaping tablespoon) and place it on the lined baking sheet, pressing to about 1/2 inch flat. Add more cookies, until the tray is full, and bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes before transferring onto a cooling rack. Allow to cool completely before eating.
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Let’s hear from you…
- What’s your favorite cookie- vegan peanut butter cookies, vegan molasses cookies, vegan oatmeal cookies, or vegan ginger cookies?
- Do you dip your cookies, or do you think they should be left dry?
- How many cookies is a serving really? Actually, don’t answer this one.
Share your thoughts in the comments below!
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It just says “½ blackstrap molasses” is it half cup? Thank you
Yes, that should be 1/2 cup, thanks for pointing that out.