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Oatmeal-Raisin-Molasses Cookies

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“Gluten free, vegan (I'm using some honey, but you could sub more molasses if you don't do the honey), soy-free and corn-free! I make these to fit my and my boyfriend's crazy diet. I made them into both cookies (spoonfuls on an oiled cookie sheet) and "muffins" (in paper muffin cups because it's so easy to clean up). The cookies spread quite a bit and were hard to get off the sheet - the muffins worked better because they were contained in the paper cups. They don't "rise" - there's no wheat. They end up very chewy!”
READY IN:
1hr
SERVES:
30
YIELD:
30 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash the bananas, then mash the honey and molasses into the bananas.
  2. Mix the dry stuff and add it to the wet.
  3. Spoon into paper lined muffin tin - about half-full. Makes about 30 little muffin/cupcakes.
  4. Bake about 25-30 minutes at 350°F I like them well-done, if you like squishier cookies, cook for less time.

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