Blackstrap Molasses Cookies (Eggless)

Blackstrap Molasses Cookies (Eggless)

Soft, chewy, delicious blackstrap molasses cookies made with whole wheat, ginger, and maple syrup, but without eggs.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 40 persons



  1. Step 1

    Preheat the oven to 325 degrees F (165 degrees C).
  2. Step 2

    Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
  3. Step 3

    Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
  4. Step 4

    Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
  5. Step 5

    Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.