Tag Archives: molasses

Peanut Butter White Chocolate Scotchies


  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips


In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk 😉

Makes: 2 dozen

Serving Size: 1 cookie

Tahini Gingerbread Cookies



1 tsp Baking Powder
1/3 cup Tahini
2 tbsp Molasses
1/4 cup Water



In a food processor, combine 12 dried apricot pieces, 2 tbsp molasses, 2 tsp coconut oil and 1/4 cup water. Process until it becomes a paste. In a large bowl combine 1 cup whole wheat gingerbread mix, 1 tsp baking powder and 1/3 cup tahini. Add the mixture from the food processor and stir well. Add 1/4 cup now real food crystallized ginger dices. Roll into 9 medium size balls and place on parchment paper. Flatten and bake at 350F for 15-20 minutes. Remove from oven and allow to cool completely as they will be soft when they come out. 
Makes: 9 cookies
Serving Size: 1 cookie 



Molasses Cheesecake w/a Gingersnap Protein Crust



Cheesecake Batter
6 oz Cashews, soaked and rinsed
1/2C Full Fat Coconut Milk (canned)
1/4C Lemon Juice
1/3C (5.3T) Coconut Oil
1/2C (8T) Carob Molasses
Gingersnap Protein Crust
30 Trader Joe’s Low Fat Ginger Cat Cookies
1 scoop True Nutrition Rice Protein (flavor of choice)
2T Carob Molasses
1T Coconut Oil


In a food processor, grind 30 Trader Joe’s Low Fat Ginger Cat Cookies. Transfer to a bowl and stir in 1 scoop rice protein, 2T molasses, and 1T coconut oil. It will be pretty dry but you will be able to pack it together either in a pie dish or individual silicon cupcake molds. For the cheesecake batter you’re going to soak 6 oz of cashews for about 30 minutes. Rinse them and drain them then transfer to a food processor and grind for about 5 minutes or until they are creamy. Add in 1/2C coconut milk, 1/3C coconut oil, 1/2C molasses and 1/4C lemon juice. Process until smooth. Pour over crust. If you use 8 cupcake molds then you will have batter left over for sure. If you make it in a pie pan, you may want to double the crust. Freeze until solid. I recommend the silicon cupcake molds because the are individual portions and they are so easy to flip out. The crust makes enough for 8 molds and the batter makes enough for about 12. The leftover batter I just poured in four molds by itself. Pretty good stuff. I’ll definitely be making this again. The “cheesecake” is the perfect consistency straight out of the freezer. It even stays pretty solid in the fridge. I adapted this recipe from this Simple Vegan Cheesecake.

Cheesecake Batter
Makes: 43T
Serving Size: 2 oz (4T)


Gingersnap Crust
Makes: 8 servings
Serving Size: .5 oz


Molasses Almond Cookies



1C Almonds
3T Agave
1T Molasses
1 Large Egg (whole)
½t Baking Soda
2t Vanilla Extract
¼C 4T Hershey’s Cinnamon Chips
Coconut oil spray


In a food processor, blend 1C almonds until a liquid texture is reached then add 3T agave syrup, 1T molasses, 2t vanilla extract, 1 whole egg, 1/2t baking soda and continue to blend. Let cool and mix in 1/4C cinnamon chips by hand. The batter will be runny so it is easier to spray mini muffin molds with coconut oil and pour in the batter. Bake at 350F for 10mins.

Makes: 16 cookies

Serving Size: 1 cookie


Blackstrap Molasses Cookies



2T Flaxmeal
1 Egg White
1 Banana
1C Whole Wheat Flour
1C Old Fashioned Oats
1/2C Blackstrap Molasses
2t Ground Cinnamon
1t Ground Ginger
1t Baking Soda


In a bowl, combine 2T flaxmeal and 1 egg white in a bowl. Set aside. Using a fork, mash 1 banana in a bowl. Add 1C whole wheat flour and 1C old fashioned oats. Mix well. Add flax mixture and 1/2C molasses, mixing until everything is combined. Add 2t cinnamon, 1t Ginger, 1t baking soda and stir well. Scoop out rounded spoonfuls of batter onto a baking sheet. Bake at 350F for 25 minutes.

Adapted from: Shape magazine: http://www.shape.com/healthy-eating/healthy-recipes/10-healthy-cookie-recipes-fall

Makes: 20 cookies

Serving Size: 2 cookies