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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Snappy Molasses Cookies

Alisa Fleming ~ Some people are timid about using oil instead of dairy-free margarine in cookies, but I’m here to tell you that hundreds of batches scarfed down in minutes cannot be wrong! I’ve been baking up depression era-style cookies with oil for years, or “pantry” cookies as I like to call them. Our favorite recipe is still my good old-fashioned chocolate chip cookies (published in the guide and cookbook Go Dairy Free), but one should not live on chocolate chip cookies alone! Oh no, there are oatmeal cookies, pumpkin cookies, and these scrumptious molasses cookies.

snappy molasses cookies recipe - dairy-free, soy-free

The goal was to create thick, soft and chewy molasses cookies. To my initial dismay, these cookies were firmer and a little more like gingersnaps in our dry climate. Yet, after I got over my initial disappointment, I settled into these snappy cookies and realized how amazing they are in their own right. In fact, I forgot all about pursuing those soft, thick molasses cookies as I dunked these delicious morsels into a tall glass of almond milk.

Again, I do live in a dry, high desert climate. If you are in a more humid area, then your cookies will probably remain more soft and pliable. Either way, the taste and texture of these molasses cookies are divine. And yes, they are naturally dairy-free, soy-free, and I’ve included an option for egg-free / vegan.

snappy molasses cookies recipe - dairy-free, soy-free

5 from 1 reviews

Snappy Molasses Cookies
Prep time

Cook time

Total time


Serves: About 3 dozen cookies

  • ⅔ cup grapeseed, vegetable, or melted coconut oil
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg or 1 Ener-G “Egg” (for egg-free)
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 2-1/4 to 2-1/2 cups all-purpose flour or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1-1/4 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon groun nutmeg
  • ⅓ cup white sugar (for rolling)

  1. Preheat your oven to 350ºF (180ºC).
  2. In a large mixing bowl, combine the oil and sugars. Beat in the egg, molasses, and vanilla.
  3. In a separate bowl, stir together 2-1/4 cups of the flour, the baking soda, and the pices.
  4. Stir the flour mixture into the wet mixture in your large mixing bowl until fully incorporated. If the dough isn’t firm or seems too greasy, add a little extra flour.
  5. Shape the dough into 1-inch balls, roll them in the ⅓ cup sugar and place them a few inches apart on baking sheets.
  6. Bake for 10 to 12 minutes, or until beginning to look firm around the edges.
  7. Remove them to a wire wrack or wax paper to cool.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. SarahJanuary 5, 2013 at 8:21 pmReply

    Would a flaxseed egg work in this recipe to make it egg free or is the Ener-g the best choice?

    • Alisa FlemingJanuary 6, 2013 at 7:15 amReplyAuthor

      Sarah, I’m going to assume that it would, but must preface that I haven’t tested these cookies with a flax egg as of yet!

  2. barbaraJanuary 18, 2013 at 1:54 pmReply

    hi can you freeze molasses cookies



  3. AriannaMay 31, 2013 at 10:54 amReply

    I made these today and they are amazing! Thank you for a great recipe. I think these are the first non-dairy cookies I’ve made that feel like a ‘real’ cookie (normal texture and taste). Will definitely be making these again :)

  4. GynelleJuly 30, 2013 at 5:36 pmReply

    I made a batch of these today for my Mother in Law. They were a huge hit with the whole family including me (I’m not dairy free and am not a fan of cooking with oil!).
    I made a couple of changes – replaced molasses with golden syrup, doubled the spices and reduced the sugar. Extra yum.

    • Alisa FlemingAugust 1, 2013 at 7:58 pmReplyAuthor

      That’s wonderful Gynelle – glad you all enjoyed them! Thanks for sharing your successful adaptations.

  5. Asmaa RawatMarch 24, 2014 at 7:17 amReply

    Absolutely love it! I used honey instead of molasses, and made it with coconut oil. I’m in cookie heaven. Thank you for this lovely recipe.

  6. KymelleMay 3, 2014 at 5:20 pmReply

    These are amazing!!!! I used olive oil, macadamia oil and rapadura sugar to provide a little bit of extra nutrition. So delicious! Thanks for a fab recipe!

    • Alisa FlemingMay 6, 2014 at 11:01 amReplyAuthor

      So glad you like my cookie recipe Kymelle. The macadamia oil must add wonderful richness!

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