Canadian Molasses Cookies - No Butter

"Thought this recipe was intriguing so decided to post it here!"
photo by Boomette photo by Boomette
photo by Boomette
photo by CoffeeB photo by CoffeeB
photo by Annacia photo by Annacia
photo by Outta Here photo by Outta Here
photo by White Rose Child photo by White Rose Child
Ready In:
1hr 5mins




  • Preheat oven to 350 degrees F & grease several cookie sheets.
  • In large bowl, stir together molasses, brown sugar, vinegar & egg.
  • In another sift or whisk together flour, baking soda, ginger & salt, then add to molasses mixture, mixing until well blended.
  • Spoon dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
  • Bake until edges are golden.
  • Remove from oven & let cool on pans on wire rack for 5 minutes before removing.

Questions & Replies

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  1. BrokenAnkle
    Yum! Mine took a good 12 minutes to bake. I had to return one batch to the oven, but they turned out fine. It made 50 cookies for me - I used the smallest cookiy scoop I had. The chewy/crispy texture is great and acting on other reviews, I added 1.5 teas cinnamon, .25 of nutmeg and .25 of cloves. I also used a little whole wheat flour and subbed 1/4 c splenda for the brown sugar.
  2. I Cant Believe Its
    Mmm! great, light cookies! They een crinkles at the top! I loved molasses so i had to try these, and i wasn't disappointed by the deep, rich flavour! I added 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg to boost the spice. I wasnt disappointed! i only got 30 cookies, so the serving size definetly isn't correct. I put mine in for 15 minutes, but they were very crispy so i would put them in less next time. When i made these, i was at first alarmed as i mixed the dry into the wet that the cookies would be to dry. But once incorperated, i thought they were to sticky! I just wetted my fingers though, and the dough didn't stick to them. Thanks!
  3. mliss29
    Wow! I tried these out of curiousity, but they are really good! I only had 1/2 cup molasses, so I made half a batch. I got them all mixed up, made big heaping teaspoon cookies (that's just how I make cookies!) and fit 18 into the oven for the first batch. "Bake until edges are golden." What? These things are BROWN!!! lol. So I baked those for 12 minutes and let them sit 5 before removing. They were difficult to remove and though they tasted good, they were a little stiff and crunchy. I had enough left for 3 cookies, baked them for 10 minutes, and only let them sit for 2 minutes. For eating, they were just right; but for removal, I probably should have let them sit 1 more minute. They are really good! And extra good with whipped topping on them!!! I will make these again, maybe just for fun and definitely when my son's school does old-fashioned school. Thanks! Reviewed for ZWT4.
  4. Lucky in Bayview
    Delicious! I've never made a cookie without fat before. I love the texture. I halved the recipe and needed to add a little more flour to hold the dough together. I also added just about a 1/4 t. of cinnamon. Thanks for sharing this unique recipe!
  5. Wigglesworth
    I've been needing a good, butter-less recipe for making snack for my kids and this is great! so much flavor, nice and chewy/crispy (which my kids love). I used some soft white wheat flour with the white, added a little extra ginger and some cinnamon. Baked 9 min. I greased the edges of the pan and used parchment paper, but I've finally found something that'll stick to parchment paper!



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