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Molasses Crackle Cookies

These molasses crackle cookies have a slight crunch on the outside, and yet the inside remains soft and gooey.

The molasses in these cookies gives them the perfect combination of bitterness and sweetness, and the overall flavor is rich like no other cookie.

Molasses crackle cookies

When a cookie is this soft and chewy, you’d think that there was no way it could possibly be healthy, but I’m here to change that.

Each molasses cookie contains just 85 calories and sneaks in 5.5g of protein, but nobody would ever know it. These taste just like old fashioned molasses crinkles!

Even better than the stellar nutrition facts, these molasses cookies are gluten-free and egg free, meaning they’re suitable for pretty much any diet (plus, the dough is safe to eat raw).


What is molasses?

If you’ve ever made my Protein Oatmeal Creme Pies recipe, the oatmeal cookies look quite similar to these. The major difference here, of course, is the addition of molasses!

Molasses crackle cookies in half

What exactly is molasses?

Molasses is a dark syrup that is created during the sugar refinement process. Brown sugar is actually just white sugar mixed with molasses, so the chances are very high that you’ve come across molasses many times before without even realizing it.

Plus, if you’ve ever had gingerbread cookies before, you’ve definitely tasted molasses.

Obviously, molasses are the star of these cookies. While it may seem like that would lead to a super sweet cookie, molasses are actually a combination of sweet & bitter, so it all balances out.

Can you substitute molasses in this recipe? I suppose you can, but that would defeat the purpose of these cookies! If you absolutely must make a substitution, maple syrup would be a decent replacement here.


How to make molasses crackle cookies

While many of my cookie recipes require chilling the cookie dough, these molasses cookies skip that step and come together very quickly.

All you need to do is combine all of the ingredients in a large bowl until they come together to form cookie dough. The base of this recipe is a combination of oat flour and protein powder. Specifically, I use PEScience protein powder, which is a blend of whey & casein protein (and the protein I use in all my recipes).

I haven’t tested this recipe with any other type of protein powder, so I can’t guarantee the same result if you swap it out. If possible, I highly recommend picking up some PEScience, especially if you plan to make any of my other recipes! To help, you can use my code “matt” at checkout to save 10% on any order.

I use oat flour in this cookie recipe, along with most others on my site, because I love the flavor. I’m not gluten-free, but it’s a nice added bonus as well since so many people out there are. You can use regular flour in its place if necessary.

Once your cookie dough is formed, you’ll break it apart into 8 balls, then roll each in some granulated sugar substitute or regular granulated sugar.

Molasses cookie dough balls

The sugar coating is going to help give these molasses crinkle cookies their slightly crunchy exterior.

Once each dough ball is coated in granulated sugar and placed on a cookie sheet, these cookies will bake for 8 minutes at 350 degrees F.

When you remove these molasses crackle cookies from the oven, they’re going to seem far too puffy and will not have that crackly effect we’re after.

Molasses cookies out of the oven

When your cookies look like this, don’t panic! This is exactly what we want.

All you have to do is lightly press down the tops of the molasses cookies with your fingers to form them into discs. As you press down, it will create that crinkle cookie effect we’re after.

Molasses cookies pressed down

Once pressed down, these molasses cookies are still going to be very soft. It’s important to let these cookies cool and fully set for one hour (they can be left right on the baking sheet).

Whenever you have to wait to dig into a recipe, especially cookies, it’s torturous. However, it’s absolutely necessary for these cookies. If you were to pick one up and eat it fresh out of the oven, the inside would be way too gooey.

By giving the cookies a chance to fully set, you’re allowing them to firm up completely inside, which leads to a solid molasses cookie that is still soft and chewy on the inside.

Molasses crackle cookies

You can dig into these chewy molasses crinkle cookies right away, or they can be stored in an airtight container for about one week while still tasting completely fresh.


More cookie recipes you’re sure to love

Since you’re interested in this molasses crinkle cookie recipe, it’s clear that you have great taste.

Here are some other recipes on my blog that are similar to this one, which you’re sure to love!


Molasses crackle cookies

Healthy Molasses Crackle Cookies

Yield: 8 Cookies
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 1 hour 13 minutes

These healthy molasses crackle cookies have a slight crunch on the outside, but are soft and gooey inside. The molasses give these cookies a warm, sweet, bold flavor.



  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together all of the dry ingredients.
  3. Add the molasses and butter to the bowl with your dry ingredients, then mix with a silicone spatula until it comes together to form cookie dough.
  4. Line a baking sheet with parchment paper. Break off pieces of the cookie dough (it will be a little sticky but still easy to work with) and roll them into 8 cookie dough balls. Space them out on your baking sheet.
  5. Add sugar substitute to a small bowl and toss your cookie dough balls in it to coat.
  6. Bake at 350 degrees F for 8 minutes.
  7. When you remove the cookies from the oven, they will seem very puffy, but that's to be expected. Use your fingers to press down the cookies into flat discs and create that crackle effect.
  8. Let the cookies cool for one hour to firm up. They will stay nice and soft soft but we need the inside to firm up completely.


Note: the molasses definitely comes through in these cookies, but I like that. You can use 1 tablespoon of molasses if you want a slightly less bitter flavor.

I haven't tested this recipe with any other type of protein powder, so I highly recommend using PEScience to follow the recipe exactly as written! The code "matt" will save 10% on any PEScience order.

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Nutrition Information
Yield 8 Serving Size 1 Cookie
Amount Per Serving Calories 85Total Fat 3gCarbohydrates 10gProtein 5.5g

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About Matt Rosenman

With over 15 years of experience in health and fitness, Matt Rosenman is the expert voice behind Matt’s philosophy is simple: no foods are off-limits, and a healthy lifestyle shouldn't be complicated or restrictive. As a former certified personal trainer with a bachelor’s degree in Health Behavioral Sciences, Matt brings well-rounded expertise to his blog. From revamping classic recipes with a nutritious twist to breaking down fast food menus, his goal is make healthy living less confusing for everyone. Featured in major publications and with a strong following on social media, Matt is committed to making “healthy” uncomplicated—no matter where you are in your health journey. Join Matt on his mission to simplify health without sacrificing flavor. Learn More

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