Chewy Molasses Spice Cookies for Two

Chewy Molasses Spice Cookies for Two, indulge your spicy cookie desires small batch style with this simple toaster oven recipe. 

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The aroma of warm cinnamon, spicy ginger and bold cloves just screams holiday sweater weather.

Second to oatmeal raisin, a soft and chewy molasses cookie is one of my favorites. I relish that old-fashioned rich molasses flavor.

Unfortunately, my flavor appreciation doesn’t stop until ALL of the cookies are gone.

And since us molasses cookie lovers are a rarer breed a big batch isn’t so easy to unload. Not like double chocolate chip cookies. Blink and those brownie-like cookies disappear.

Related: 17 Cookie Recipes for Your Toaster Oven

Cookie-Self-Control

Four years ago I stumbled across Michael Pollan’s book Food Rules at the library.

I flipped it open intending to skim a few pages. An hour later that simple little book had changed my relationship with food.

One of my favorite rules is #39

Eat all the junk food you want as long as you cook it yourself.

Since Tim and I enjoy cooking and baking, I had to revise it. Our rule ends with…“in small batches each time.”

What can I say? We needed a larger hurdle between us and sweet treats.

If you have zero cookie-self-control too then you’ll love these Chewy Molasses Spice Cookies for Two.

You get to indulge your spicy cookie desires now and save a cookie for later.

Things Might Get Sticky

The dough will be very soft and even a little sticky. Don’t worry this is what leads to a crispy on the edges and soft in the middle chewy cookie.

When using a thinner mild molasses (like Brer Rabbit) refrigerate the dough for at least 15 minutes before rolling and baking.

Cookie Recipe Updates:

• There are directions for using a regular egg or a flax egg.
• Cooking times for 6 medium or 12 mini cookies are included.
• We tweaked the recipe to reduce the oil and add more molasses.

For the best looking (pretty crackle like in the picture below) and best-tasting cookies (IMHO) use blackstrap molasses and brown sugar. Light or dark will work.

Continue to Content

Chewy Molasses Spice Cookies for Two

Yield: 2 Large Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Make 2 giant fall spiced cookies or a small batch of mini cookies.

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Ingredients

• 1 teaspoon flax meal and 3 teaspoons water, (or substitute 1 tablespoon beaten egg*)
• 2 tablespoons light or dark brown sugar, (or coconut sugar)
• 5 teaspoons olive oil, (sub melted coconut oil or melted butter)
• 4 teaspoons molasses, (a dark molasses like blackstrap tastes best)
• 1/2 cup whole wheat flour, (or spelt flour)
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine grain sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. If using a flax egg: mix together flax meal and water in a small bowl, stir well and set aside for at least 5 minutes.
2. Preheat your toaster oven to 350F and lightly grease your cookie sheet or line with a small silicone baking mat.
3. In a small bowl stir together the sugar, oil and molasses. Whisk in your flax egg or 1 tablespoon beaten egg. Whisk until the mixture is thick and very well combined.
4. Stir in flour, baking soda, salt, cinnamon, cloves and ginger. Mixing until a dough forms.
5. Shape dough into two balls (roll in sugar if desired). Place dough on prepared cookie sheet and gently flatten cookies with your hand. Leave at least 2-inches between cookies, the dough will spread during baking.
6. Bake for 7 to 9 minutes until the tops have cracked and the edges are set.
7. Allow cookies to cool completely on sheet before removing.

Notes

*To measure the egg: crack a large egg into a small bowl (use a bowl with a lid to store the leftover egg). Beat the egg with a fork, about 20 to 30 seconds. Measure out 1 tablespoon. Store leftover egg in the fridge for up to 24 hours.

When using a thinner mild molasses refrigerate the dough for at least 15 minutes before rolling and baking.

For a lightly crunchy touch, roll dough in granulated sugar before flattening and baking.

Measure olive oil before molasses. The residual oil will coat the spoon keeping the molasses from sticking.

Bake 6 medium cookies for 6 to 8 minutes. Bake 12 mini cookies for 5 to 7 minutes.

Recipe inspired by and adapted from this recipe.

Nutrition Information:

Yield: 2 Serving Size: 1 Large Cookie
Amount Per Serving: Calories: 293Total Fat: 14.6gSaturated Fat: 2gSodium: 375.6mgCarbohydrates: 39.5gFiber: 3.5gSugar: 21.3gProtein: 4.3g

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