Oatmeal Molasses Everything Cookies

These cookies started as a bit of an experiment and quickly became a staple.

They’re adapted both from this recipe and from the idea of “everything” cookies — the kind where you toss in whatever nuts, seeds, or dried fruit you already have. They come together in one bowl, are easy to customize, and scale up effortlessly. The base recipe makes about 12–18 cookies, but I often make a 1½× batch to feed a crowd.

Blackstrap molasses gives these cookies a deep, rich flavor. Unlike refined sugar, it still contains minerals like iron, calcium, potassium, and magnesium, making it one of the more nutrient-dense sweeteners out there.

I initially thought these would be appreciated as a “healthy” cookie — delicious, but clearly virtuous. Instead, they’ve become a beach favorite. After a day outside, they disappear fast, which feels like the highest compliment a recipe can earn.

Oatmeal Molasses Everything Cookies

These one-bowl oatmeal cookies are chewy and satisfying, naturally sweetened with banana and blackstrap molasses, and endlessly adaptable. Skip the coconut if you like, adjust the chocolate to taste, or swap in cacao nibs, nuts, seeds, or dried fruit based on what you have on hand.

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Servings: 16

Ingredients Method

Ingredients

  

• 1 large ripe banana mashed, 1 to 1 1/2 bananas
• 0.5 cup creamy peanut butter sub any nut or seed butter
• 0.25 cup blackstrap molasses
• 1 tsp vanilla extract
• 1.75 cups rolled oats
• 0.25 cup almond flour
• 0.5 tsp baking soda
• 2 tsp pumpkin spice mix sub cinnamon/ginger combo
• 0.25 tsp salt
• 0.5 cup shredded coconut
• 0.5 cup goji berries sub raisins
• 0.25 cup chocolate chips
• 0.5 cup pumpkin seeds sub sunflower seeds

Method

 

1. Preheat oven to 350°. Line 2 baking sheets with parchment, or use silicone mats.
2. In large mixing bowl, stir together banana, peanut butter, blackstrap molasses and vanilla until well blended. Stir in rolled oats, almond flour, baking soda, spices, and salt. Fold in remaining ingredients.
   
3. Drop mixture by rounded tablespoonfuls onto baking sheet. Flatten slightly with a fork.
4. Bake 11-12 minutes.
5. Remove from oven and let sit for ~5 minutes, then transfer to cooling racks. Allow to cool completely (cookies will firm up).
   

Check out this recipe for another delicious WFPB version of an “everything” cookie.