Soft Molasses Coconut Oil Crinkle Cookies

These cookies are my idea of heaven. They’re the best ‘traditional’ molasses cookies I’ve ever made.

But I made them with coconut oil. How’s that for traditional. And no, you can’t taste it.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

I have a recipe for Soft Batch Dark Brown Sugar Coconut Oil Cookies and a recipe for Molasses Triple Chocolate Cookies and I love them both. The former continues to be one of my most popular recipes on Pinterest, and it’s one of my favorite cookie recipes on my entire site. The later is a seasonal reader favorite and I get tons of positive feedback on them, and Emeril just pinned them.

You’d think I’d just be happy and leave well enough alone. No, that would be too easy. I took my favorite elements from both of those recipes and rolled them into these cookies.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

I wanted to use ‘The Best’ or ‘My Favorite’ in the title, but the minute I’d do that, something else would immediately come along that I would deem better. But for now, they’re my definition of the best molasses cookies.

They’re supremely soft on the inside, in a tender, almost falling-apart way. The tenderness is encased by a chewy exterior with a chewiness and texture boost from the cinnamon-sugar coating. The texture from the sugar granules is exquisite and the fine grittiness just melts away.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

I have a Pinterest board dedicated to all things molasses and ginger, but I’m a very tough connoisseur when it comes to cookies. However, when done right, I’d opt for a molasses cookie over a Chocolate Chip Cookie.

I don’t want them crunchy like a gingersnap. No snappiness. Only softness.

And I’ve got to really be able to taste the molasses and they must be well-spiced. These cookies are truly the perfect balance of soft, chewy, and the richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies I’ve ever made.

It’s hard to believe there’s not a drop of butter in them.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

Lots of molasses cookie recipes use vegetable or canola oil, margarine, or shortening instead of butter. Rather than using butter or another oil, I used coconut oil. If you’ve never baked cookies with coconut oil, I have many in the Related Recipes section below.

Of all the baking I’ve done with coconut oil, these cookies taste the least like coconut, and I can’t even taste it, and I was looking for it because I know some of you are not coconut fans. You have nothing to worry about because the flavor isn’t detectable, being masked by the boldness of the molasses and spices.

I used Nutiva Coconut Oil from Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast. If you absolutely don’t want to use coconut oil, I’m sure that you could sub with vegetable or canola oil.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

In previous cooking baking with coconut oil, I’ve always creamed solid-state coconut oil with sugars and an egg. This time, however, I used liquid-state coconut oil.

It was sort of a happy accident because I thought my coconut oil was solid, but it wasn’t. My kitchen was warmer than 76F, the temp at which coconut oil solidifies. Rather than popping the jar in the freezer for an hour, I just used it in liquid form. Ina Garten uses liquid-state vegetable oil in her ginger molasses cookies, so I figured I’d be fine, and I was.

I made the cookies using my stand mixer, but in retrospect, there’s no reason you can’t just whisk the batter together. A nice time-saver not to do mixer dishes.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

Because there’s 1/2 cup liquid coconut oil, 1/3 cup molasses, 2 tablespoons vanilla, and an egg, the dough is super soft and must be chilled before baking. The coconut oil must re-solidify or your cookies will spread into oily, molasses puddles.

I used 1/3 cup molasses, for only 17 medium cookies. Many recipes use 1/4 cup for 2 dozen, so these are very molasses-intense cookies. I used a robust molasses because I wanted bold flavor. Use your favorite, with a caveat that blackstrap is likely going to be too pungent and bitter, but suit yourself.

I used dark brown sugar, which has twice the molasses content that light brown sugar has. Usually about 2 to 3 tablespoons of molasses to 1 cup granulated sugar versus 1 tablespoon to 1 cup granulated sugar in light brown sugar. A tip if you ever run out of brown sugar is that you can stir molasses into white sugar until you get it as brown as you like.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

The cookies are boldly spiced with cinnamon, ginger, cloves, and nutmeg, plus they’re rolled in a cinnamon-sugar coating before baking. With the robustness of the molasses, the intensity of the dark brown sugar, the only way for me to go with the spices was to use a heavy hand. If you prefer milder spiced cookies, dial the spices back, possibly even halving them.

I cannot wait to make them again. They’re my perfect molasses cookies.

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at

Soft Molasses Coconut Oil Crinkle Cookies

These are my favorite soft molasses cookie ever. They’re the perfect balance of soft and tender in the middle, with chewiness and texture on the outside. The cinnamon-sugar coating helps to boost the texture quotient. The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever. They’re boldly spiced and if you don’t like bold flavors, you may consider reducing, even halving, the spices. The cookies don’t taste like coconut at all, and I can’t detect any coconut flavor. I haven’t tried using another oil, but I’m sure you could. I made them in a stand-mixer, but you can likely just whisk the batter together. The dough must be chilled prior to baking, no exceptions. You’ll never miss the butter in these dark beauties.

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1 large egg
3/4 cup dark brown sugar, packed (light brown sugar may be substitued)
1/2 cup coconut oil, in liquid state (I have not tried, but canola or vegetable oil may likely be substituted)
1/3 cup unsulphered molasses (I used robust molasses; light or medium may be used; blackstrap will likely be too pungent)
2 tablespoons vanilla extract (yes tablespoons, not teaspoons)
2 teaspoons cinnamon
1 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
2 cups all-purpose flour
1 teaspoon baking soda

Cinnamon-Sugar Coating
1/2 cup granulated sugar
1 heaping teaspoon cinnamon


  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or use large mixing bowl and hand mixer; or simply whisk together in a large bowl), combine the egg, brown sugar, coconut oil (measure like you’d measure vegetable or olive oil; you need 1/2 cup of liquid-state coconut oil; if your coconut oil is in a solid state, microwave enough so you get 1/2 cup liquid-state coconut oil), molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
  6. Cinnamon-Sugar Coating – Add granulated sugar and cinnamon to a small bowl and stir to combine.
  7. Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
  8. Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while rolling them through the coating mixture, and were baked for 8 1/2 minutes). Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
  9. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Do not roll cookies through cinnamon-sugar mixture until you plan to bake them.

Related Recipes

Molasses Triple Chocolate Cookies – Chocolate is used three times for a fun twist on the traditional. No mixer required

Soft Batch Dark Brown Sugar Coconut Oil Cookies – One of my favorite cookie recipes of all-time and partly inspired today’s recipe

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars

Soft and Chewy Gingerbread Molasses Chocolate Chip Bars - Dense, rich and like eating a piece of molasses fudge. Easy no-mixer recipe at

Soft and Puffy Peanut Butter Coconut Oil Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies

Coconut Oil White Chocolate Cookies – Coconut and white chocolate are made for each other in these soft and chewy cookies with vanilla undertones

Brown Sugar Maple Cookies – Brown sugar, molasses and maple is a perfect pairing

Chocolate Molasses Chocolate Chip Cake with Baileys Irish Cream Glaze

Chocolate Molasses Chocolate Chip Cake with Baileys Irish Cream Glaze

No-Bake Samoas Cookie Granola Bars (vegan, GF) – Coconut oil is perfect in these easy bars great for breakfast or snacks

No-Bake Samoas Cookie Granola Bars (vegan, GF) - Healthy granola bars that taste like Samoas Cookies. Easy recipe at


40+ Coconut and Coconut Oil Recipes – Ideas for how to put your coconut oil to use

Gingerbread & Molasses Board on Pinterest – A collection of my favorites

Thanks for the entries in the West Elm $50 Gift Card Giveaway

What’s your favorite molasses cookie recipe? How do you use coconut oil?

118 comments on “Soft Molasses Coconut Oil Crinkle Cookies”

  1. I have made these several times now. Started to make them for my dairy free grandson, now they have become the favourite cookie for the whole family & I have friends asking me to bake these cookies for them & their families. Wonderful recipe. Who knew how popular they would be.Thank you!

    Rating: 5
  2. I am a lover of all things ginger. I lost an old family recipe and came across this one in a pinch. This is the best ginger cookie recipe I’ve ever tasted! I even used gluten free flower, a cookie scoop and didn’t roll them in sugar. I like a pungent flavor. I did add 1/2 tsp of extra ginger and they were perfect! Thank you so much! This will be the recipe I hand down to my kids;)

    Rating: 5
    • Thanks for the five star review and I’m glad this is the best ginger cookie recipe you’ve ever tasted! Great to hear that GF flour and even an extra 1/2 tsp ginger, sans sugar, and you loved them! We would get along and fight for the last cookie – that sounds exactly like my taste preferences when I am cooking for myself :)

  3. Thanks for the recipe Averie, I was looking for something that didn’t use butter and they turned out just as you described. Soft and spicy, about four hours in the fridge was all the patience I had and they were very easy to work with! P.S. I love your pics as always and especially the tables you use, like the white one above and all the others, gives a great look.

    Rating: 5
  4. I baked up these cookies this morning. Another great recipe Miss Averie!

  5. These are seriously Molasses Cloud Cookies – they are SO soft! Thanks so much for the recipe, I needed dairy free and they so exceeded my expectations. I used half coconut oil, half canola oil to cut down on cost, and they turned out amazing. Only problem was that I had a ton of cinnamon sugar left over afterwards, I think you could cut the amount in half and still have left overs.
    Thanks again!

  6. Thank you for posting this recipe! I just made these and they turned out perfectly with the right flavor and texture! The only ingredient change I made was reducing the ginger to 1/2 tsp (just to be on the safe side because my husband doesn’t like spicy foods). Instead of refrigerating for 3 hours, I put the mounds on a plate in the freezer for about 10 minutes. I baked them for about 9 minutes and they turned out with a slightly crispy top and soft center.

  7. These were delicious!!! Due to what I have on hand, I had to sub agave syrup for sugar and thanks to your tip about the black strap molasses, I only used 2tbsp of it. These were a huge hit with hubby and I couldn’t stop eating them. Thanks for the amazing recipe Averie.

    • I love that you tried this recipe and made it work with what you had on hand. They are seriously some of my FAVE cookies on my entire website in 7 years of blogging and 2 cookbooks. I LOVE THESE :) And so glad you do too!

  8. They turned out amazing!!! I used blackstrap because I love that flavor and it’s super good for you. So soft, so full of spice and flavor. This will be my new go-to molasses cookie recipe. I brought half of them to a Thanksgiving then proceeded to eat the other half the night after. Shameful but worth it :)

    • I seriously LOVE these cookies so much that I can polish off 6 at a time if I let myself. I have a THING for molasses cookies and sounds like you can relate :) So glad this is your new go-to recipe!!

  9. I just made the dough and popped them in the fridge and let me just say the dough tasted amazing, I tried really hard not to eat a lot of it…I followed the recipe exactly except I used blackstrap molasses because I love that flavor and it was what I had. I’ll report back with the results!

    • So glad that you love the dough so far (funny, I just made some molasses cookies a few days ago and it took everything in me not to just eat all the dough!). Keep me posted how they turn out!

  10. Hi Averie. These are delicious. My only problem is that the cookies stayed in mounds and the bottoms became a little burnt. So, when they come out of the fridge and sit room temp should I have pushed them down flat to avoid this problem? Thanks for any help. kelly

    • You probably could have flattened them down a bit more before baking. All doughs, ovens, baking sheets, etc are a little different so a bit of trial and error is just the way it is sometimes but just make them a little flatter and you’re good to go!

  11. curious if anyone has tried this receipt with gluten free flour? either a general all purposeGF mix like brown rice, tapioca, potato starch or used coconut flour/almond flour.


    • I haven’t personally tried. GF flour worries me a bit in this recipe since there’s already molasses (a liquid) and the batter is on the sticky/loose side & not having that gluten to real bond everything together, hmmm…it’s a little worrisome but you never know til you try and if you need GF molasses cookies, then experimenting is the only way to get there!

  12. Have you ever tried these with a flax “egg”? I’m thinking that the real egg lends to the softness but really curious to try these with an egg alternative for a vegan friend. Any experience with making these vegan?

    Of course it’s possible that I’m missing some other non-vegan ingredient here too, but when I scrolled through I only noticed egg. ;)

    • That’s the only non-vegan ingredient, that one egg. So as long as you can remove that, they’re vegan. I would say go for it with the flax egg. The worst that can happen is they spread or don’t puff as much, at which point you can make them into bars or use as ice cream crumble topping, etc.

  13. Hi Averie,
    I made these cookies yesterday and baked them today. I did exchange half the flour with equal amounts of whole wheat flour and coconut flour. I love the crispy outside and soft inside. Love all the spices too. Thank you for a great recipe. Oh, I did make mine with the little cookie scoop. That way, I didn’t have to feel too guilty after having 4 or maybe 5 of these yummy delights.

  14. I was going to make these this morning for a friend’s dad. He had a stroke a few years ago and she said, “not much makes him smile these days, but molasses cookies…”

    I’m curious if you use a non-pressed (less processed and therefore more “coconutty”) coconut oil or a more processed oil? I would prefer the first, but wonder if it will change the flavor.

    • I think either would be fine but I tend to use non-pressed coconut oil (many of my jugs are from Tropical Traditions and there’s is what they call unrefined). Even the more coconutty stuff doesn’t make them too coconutty. So go ahead!

  15. I made there over the holidays and they were a smash hit with my family. I wanted to use this dough for cut out cookies. Should I cut them into shape and then refrigerate or refrigerate the dough and roll and cut when i take it out?

  16. Girl, you weren’t kidding. These cookies are ah-mazing!!! I don’t usually leave comments but I had to tell you how good these are. I love baking with coconut oil! I can’t wait to try more of your recipes :)

  17. Hey there Averie,
    Thank you for your recipe, I would love to make it for relatives coming over next weekend.

    I have a question, how can I store these cookies to last for more days? I was thinking of making additional cookie bags to gift to people for new years.Can you help me out?


  18. THEY ARE FANTASTIC!! I waited to eat them.. mmm.. amazing recipe. Thank you!!

  19. Hi Averie,

    These cookies are amazing. I made them today and they turned out perfectly. Normally I have to double the spices in recipes but you’ve got this SPOT ON!!! Just my style. Thanks for the lovely recipe. You have a wonderful blog..keep up the great work, talented lady!

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