Expedition Molasse Cookies

 12 cookies  20 min prep, 20 min cooking  78g / cookie

These heavy-duty cookies are perfect to fuel your next expedition. They contain healthy fats (from cashew butter and chia seeds) and almost 10g of protein, which is huge for a cookie! However, these nutrition components do not undermine the taste. With a strong molasse taste and a smooth texture, these cookies will remind you ok sweet childhood memories!


  • ½ cup (125 ml) winter squash (e.g. butternut) or sweet potato puree
  • ⅔ cup (160 ml) molasse
  • ¾ cup (180 ml) cashew butter
  • 2 eggs
  • 1 tsp (5 ml) vanilla extract
  • ½ tsp (2.5 ml) baking powder
  • 1 ½ cup (375 ml) quick oats*
  • 1 ½ cup (375 ml) oat flour*
  • ½ cup (125 ml) skim milk powder
  • ¼ cup (60 ml) chia seeds

* Make sure to get gluten-free quick oats and oat flour if you have to follow a gluten-free diet.


  1. Cover a cookie sheet with parchment paper.
  2. In a large mixing bowl, mix the winter squash puree, the molasse, the cashew butter, the eggs and the vanilla extract.
  3. Then add all of the dry ingredients and mix again.
  4. Bake for about 20 minutes or until cooked in a preheated oven at 350F (175C).
  5. Let them cool for a few minutes.
  6. Enjoy!


Will last about 1 week at room temperature, unless eaten before! For better conservation, wrap the cookies individually and freeze them.

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