Chewy Molasses Cookies with Ginger, Cinnamon and Figs
Prep time
Cook time
Total time
These flavorful, tender cookies are butterless! They use the richness of molasses and pure oil for the perfect chewy texture.
Recipe type: Dessert
Cuisine: American
Serves: about 30 cookies
  • ⅔ cup packed light brown sugar
  • ½ cup oil
  • 1 large egg white (see post above for egg-free / vegan option)
  • 3 tablespoons light molasses (blackstrap is optional for more nutrition and a deeper flavor)
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup stemmed, finely chopped figs (such as Blue Ribbon Orchard Choice or Sun-Maid)
  • ⅓ cup granulated sugar
  1. Preheat your oven to 350°F and optionally line a baking sheet with parchment paper or a silicone baking mat.
  2. Beat the brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in the egg white and molasses.
  3. In a separate bowl combine the flour, baking soda, ginger, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
  4. Place the granulated sugar in a small bowl.
  5. Shape 1-tablespoon portions of dough into balls, and roll each in the granulated sugar.
  6. Place the coated dough balls 2-1/2 inches apart on an ungreased cookie sheet.
  7. Bake the cookies 7 to 9 minutes, or until crackled on top and set around edges.
  8. Let cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe by Go Dairy Free at