Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

Double Spiced Molasses Cookies

Double Spiced Molasses Cookies

I love baking.  Its my career, so I spend a lot of time doing it.  Unfortunately that means that I don't do a ton of it at home.  Part of the reason why I started this website is to inspire myself to do more home baking.  Its one of my favorite ways to relax, and I love sharing treats with friends and family.  And I'm pretty sure they love when I have things to share.


Today I made a cookie featuring my favorite ingredient as of late:  Molasses.  I set out to create a cookie that is full of warm spice, with a perfectly crisp exterior, a deliciously chewy center..  And honestly... I nailed it.  


These Double Spiced Molasses Cookies are everything I hoped and dreamed they would be.  They're full of rich molasses-y flavor, spiced to perfection, and took me less than 1/2 an hour to make.  And as an added bonus, they will make your house smell amazing.  These would be the perfect treat for any get-together during the fall, but I'm not going to judge you if you eat them all by yourself either.  They're that good.


Double Spiced Molasses Cookies

Yeild: About 16 Cookies

1/2 Cup Refined Coconut Oil, room temperature- not melted*

2/3 Cup Light Brown Sugar

1/4 Cup Molasses

5 Tbsp Plant Milk- I used plain unsweetened coconut 

2 tsp Vanilla Extract

2 Cups All Purpose Flour

3/4 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1/2 tsp allspice

pinch of nutmeg

For Rolling The Cookies

1/3 Cup Granulated Sugar

1/2 tsp cinnamon

1/2 tsp ginger


Preheat oven to 350*

Combine granulated sugar, cinnamon and ginger for rolling the dough into a medium sized bow, set aside.

Combine all purpose flour, salt, baking soda and spices in a medium bowl and stir to combine.

Combine room temperature coconut oil and brown sugar in a large bowl.  Stir with a wooden spoon until well combined.  Add molasses, plant milk, vanilla and stir well to combine.  Add try mix to the coconut oil and sugar mixture and stir with a wooden spoon until everything is well combined.  The dough will be firm, but if you're having trouble getting it to come together add another tablespoon of your plant milk of choice.  

Once the dough has come together take about 2 tablespoons of dough at a time and roll into a ball, then roll the ball in the granulated sugar and cinnamon mixture to the ball of dough is fully coated.  

Transfer to a parchment lined baking sheet and gently press down a little bit (see above photo).  Bake in 350* oven for 10-12 minutes, turning the baking sheet halfway through.  Mine were perfectly done at 12 minutes.  The edges will be set and the centers of the cookie will be soft but set.  Transfer to a cooling rack and share with the people you love most.

*I used refined coconut oil for this recipe.  Refined coconut oil doesn't taste like coconut like virgin coconut oil does.  Either type will work for this recipe but the non refined type will definitely lend a hint of coconut flavor to the cookies. 

Let me know if you make this recipe! 

Peanut Butter Chia Granola

Peanut Butter Chia Granola

20 Minute Recipe: Crispy Maple Mustard Broiled Tofu

20 Minute Recipe: Crispy Maple Mustard Broiled Tofu