Cookies, molasses
Whole food · Baked Products
Photo: Wikipedia
A dark, chewy cookie with a deep, bittersweet flavor from molasses, often spiced with ginger, cinnamon, and cloves. Its texture is typically soft and slightly sticky, with a satisfying density. Nutritionally, it's a concentrated source of quick energy from carbohydrates and sugar.
💚 Why it's loved
People love its distinctive, robust flavor that balances sweetness with a warm, spicy complexity, making it a nostalgic favorite, especially during the holidays. Its chewy texture and rich taste make it a satisfying treat on its own or paired with milk.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent crashes, offering little sustained energy. To mitigate this, pair a cookie with a source of protein or healthy fat (like a handful of nuts or a glass of milk) to slow sugar absorption, and practice strict portion control by enjoying just one or two.
Key benefits
- Provides quick energy from carbohydrates
- Contains iron from molasses
- Offers a small amount of plant-based protein
- Source of manganese from whole grains
- Traditional holiday and comfort food
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Molasses, the key ingredient, was historically called 'black treacle' in the UK and was a common sweetener in colonial America before refined white sugar became widely available and affordable.
Full nutrition (scales with serving)
| Water | 5.8 g |
| Energy | 430 kcal |
| Energy | 1799 kj |
| Protein | 5.6 g |
| Total lipid (fat) | 12.8 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 73.8 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 17.6 g |
| Calcium, Ca | 74.0 mg |
| Iron, Fe | 6.4 mg |
| Magnesium, Mg | 52.0 mg |
| Phosphorus, P | 95.0 mg |
| Potassium, K | 346 mg |
| Sodium, Na | 459 mg |
| Zinc, Zn | 0.45 mg |
| Copper, Cu | 0.37 mg |
| Manganese, Mn | 1.3 mg |
| Selenium, Se | 5.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.26 mg |
| Niacin | 3.0 mg |
| Pantothenic acid | 0.41 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 89.0 ug |
| Folic acid | 82.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 146 ug |
| Choline, total | 8.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 7.1 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 7.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.15 g |
| Isoleucine | 0.21 g |
| Leucine | 0.38 g |
| Lysine | 0.19 g |
| Methionine | 0.09 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.16 g |
| Valine | 0.24 g |
| Arginine | 0.21 g |
| Histidine | 0.11 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.19 g |
| Proline | 0.61 g |
| Serine | 0.29 g |
FAQ
What is the difference between molasses and blackstrap molasses?
Molasses is the syrup left after boiling sugarcane juice. Blackstrap molasses is the result of a third boiling, making it thicker, darker, and more bitter with a higher concentration of minerals like iron and calcium, but a less sweet flavor.
Are molasses cookies gluten-free?
Traditional molasses cookies are not gluten-free as they are made with wheat flour. However, gluten-free versions can be made using alternative flour blends like almond or oat flour.
Why are my molasses cookies so hard?
Overbaking is the most common cause. Molasses is hygroscopic (attracts moisture), so cookies can also harden if left exposed to air. Store them in an airtight container with a slice of bread to maintain chewiness.