The perfect cookies recipe to make with some leftover applesauce, mashed banana or even pumpkin butter. Share these vegan cookies with your non-vegan friends to show them how delicious vegan cookies really are!

Molasses and Apple Cookies [Vegan]






Cooking Time




For the Dry Mix:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (or substitute with more all-purpose flour)
  • 1/4 cup rolled oats
  • 1 teaspoon of baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon ground ginger

For the Wet Mix:

  • 1/2 cup cane sugar
  • 1 tablespoon molasses
  • 1/2 cup canola oil
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of applesauce, mashed banana, pumpkin butter, etc.
  • 1 cup of apple in small dices


  1. Preheat the oven at 350°F. Cover a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix all the ingredients of the dry mix.
  3. In a second bowl, beat together the sugar, the oil, the molasses, the vanilla extract and the applesauce (or other purée). Incorporate the diced apple to the wet mixture.
  4. Pour the wet mixture over the dry mix and mix with a wooden spoon.
  5. Using an ice cream scoop, take balls of dough and place them on the baking sheet, spacing them approximately 2 inches apart.
  6. Bake 15 to 18 minutes, depending on the intensity of your oven.
  7. Transfer the cookies onto a cooling rack, then store in an airtight container. They will keep at least 5 days or so (if you manage not to eat them in less than 24 hours).

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Nutritional Information

Per Serving: Calories: 182 | Carbs: 23 g | Fat: 10 g | Protein: 2 g | Sodium: 107 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.