You are here

Blackstrap Molasses Cookies


Chewy flavor-packed cookies reminiscent of traditional gingerbread, but distinctly different with the loud voice of blackstrap molasses. As far as sweeteners go, blackstrap molasses wins the award for outstanding nutrient content. Don't try and use these cookies as a vitamin substitute. Just eat them because they are darn good.


1 1⁄4 cup
all-purpose flour
1 cup
whole wheat pastry flour (white whole wheat flour)
2 tsp
1 tsp
baking soda
3⁄4 tsp
ground cinnamon
1⁄2 tsp
ground cloves
1 dash
of salt
3⁄4 cup
coconut oil
1 cup
white sugar
1 each
1 tbsp
1⁄4 cup
2 tbsp
white sugar
2 tbsp
sesame seeds


Preheat the oven to 350 degrees. Combine flours, ginger, baking soda, cinnamon, cloves and salt. Set aside. If coconut oil is solid, warm the jar in a warm water bath until liquefied. Combine oil and sugar in a large bowl and mix with whisk or electric mixer. Add in egg, water and blackstrap molasses. Mix together.

Gradually stir in the dry ingredients (excluding last two ingredients on the list) until the dough takes in all the flour. It will be sticky compared to the typical chocolate chip cookie dough, but proceed with delicately rolling out tablespoon sized balls by hand. If it sticks to your hands, chill the bowl in the fridge for a few minutes.

Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart. Gently flatten and sprinkle with sesame seeds. Bake at 350 degrees for 8 minutes.


Check the cookies at 8 minutes to see if done.

Blackstrap molasses cookies on a rack
SourceCopyright 2009, Marcy Johnson, original recipe and picture
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes