No-Bake Blackstrap Molasses Chocolate Frog Cookies
Introducing a new twist on one of our website’s most beloved recipes: the No-Bake Chocolate Oatmeal Frog Cookies. This rendition swaps out the traditional fancy molasses for blackstrap molasses, offering the robust flavour of the molasses with less sweetness overall. The mix of the ingredients creates a nicely balanced and delicious cookie!
These cookies not only provide a delightful twist but also serve as a fantastic solution for utilizing leftover blackstrap molasses that might have been forgotten in the depths of your pantry.
The Blackstrap is also the most nutritive of our molasses, being rich in vitamin B2 and high in other minerals, such as copper and potassium. It’s less sweet and more robust profile is also perfect for marinades, BBQ sauces, and savory dishes, and, of course, can also be used in sweet treats with the right balance.
No-bake treats are a breeze, easy to put together in minutes and offer a swift and hassle-free solution that even children can make on their own.
These super-chocolaty no-bake cookies, affectionately called “frogs,” boast a simple yet satisfying combination of cocoa, rolled oats and blackstrap molasses. Taking under 15 minutes to prepare and requiring minimal effort, they are the perfect snack for any occasion. Additionally, they are gluten-free (if made with gluten-free quick oats) making them the ideal option for sharing with friends who need to follow a wheat-free diets.
No-Bake Blackstrap Molasses Chocolate Frog Cookies
These cookies not only provide a delightful twist but also serve as a fantastic solution for utilizing leftover blackstrap molasses that might have been forgotten in the depths of your pantry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3 3/4 cups quick oats (GF if desired)*
- 2 Tbsp. ground flax
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 Tbsp. Crosby’s Blackstrap Molasses
- 1 tsp. vanilla
- Sea salt (optional)
Instructions
- In a large bowl combine cocoa powder, rolled oats and ground flax.
- Line a large baking sheet with waxed paper or parchment.
- In a medium pot, combine the sugar, milk, blackstrap molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
- Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
- Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
- Let cool, sprinkle with sea salt (optional) then store in a covered container, between layers of waxed paper or parchment.
Notes
* Can be made with large flake oats
