I have always loved the flavor and texture of molasses cookies. In my early years of being gluten free, I tried to recreate the old recipe that I used to make, but it just didn’t work. I eventually gave up, but I recently decided I would try making a grain-free version, and these Paleo Molasses Cookies are the result.
I love the moist chewiness that almond flour gives these cookies, and with the same flavors of molasses and spices, these paleo cookies are a delightful replacement for my old version. This recipe uses cinnamon, ginger, and clove, but feel free to add whatever spices you like in yours.
It’s important to remember that these grain-free cookies don’t spread much, and so you need to flatten the dough into discs. They will spread a little, but you can’t just put a ball of dough on the cookie sheet and have it turn out like a regular cookie.
These moist, chewy, and flavorful Paleo Molasses Cookies are great for holiday baking, but they’re delicious any time of year!
Paleo Molasses Cookies
Ingredients
- 1 1/2 cups almond flour
- 2 Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 cup palm shortening
- 1/2 cup coconut palm sugar
- 1 large egg
- 1/4 cup unsulphured blackstrap molasses
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and cloves. Make sure there are no lumps.
- In a medium bowl, mash together the palm shortening and coconut sugar with a fork.
- Add the egg, molasses, and vanilla. Beat with an electric mixer about 1 minute, scraping the sides.
- Add the flour mixture to the mixing bowl and beat until all the flour is incorporated. The dough should be a bit wet and sticky. If it is too wet, add a little more coconut flour.
- Drop 1 1/2 inch balls of dough a couple of inches apart on a baking sheet. (Baking one sheet at a time is best.)
- Flatten each ball using the back of a spoon (soup spoon works well) that is dipped in cold water (this prevents sticking). Flatten just enough to achieve an even thickness.
- Bake at 350° for 8 minutes. Remove from oven and cool on the cookie sheet about 5 minutes before moving to a cooling rack.
Notes
Different coconut flours absorb different amounts of water. What I use is pretty absorbent. If your dough is too wet and will not hold a ball shape, then your coconut flour is probably less absorbent. Add more, a little at a time, giving it a little time between each addition.
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