Paleo Molasses Cookies
Paleo molasses cookies are soft and chewy on the inside and crunchy on the outside with a light coating of cinnamon sugar, these are going to make it to your holiday baking list every year!
Paleo ginger molasses cookies are packed with flavor and only require one bowl and a spoon to mix up!
If you love baking almond flour cookies, you should try these Chocolate Chip Pecan Cookies or Peanut Butter Cookies with Almond Flour.
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Ingredients and substitutions
- Ground flax + water – this replaces a typical egg in a recipe. You could also use ground chia seeds and water.
- Maple syrup – this adds sweetness and also helps create the chewy center. If you don’t have maple syrup date syrup may work. You could try a monk fruit syrup for a low carb option.
- Molasses (unsulfured blackstrap) – I used unsulfered blackstrap molasses you can find in most grocery stores.
- Almond butter – this really helps bind the ingredients and form the cookies. You can also use cashew butter or sunflower seed butter for a nut free version.
- Almond flour (or almond meal) – the finer the flour you use, the better texture you will have. I use almond flour from Aldi since it’s easy to find and inexpensive. You can also use cashew meal or even ground up sunflower seeds to make it nut free.
- Gluten free flour – Use your favorite all-purpose gluten free flour. Note: Because of how coconut flour absorbs liquid, if you want to use coconut flour, you will only want to use 2 tablespoons.
- Cinnamon – I love cookies that have lots of flavor. I would highly suggest using the full tablespoon of cinnamon but if you are unsure, start with ½ tbsp.
- Ground ginger (dried) – I think that ginger molasses cookies should taste like ginger so if you agree, be sure to use the full 1.25 tsp. If you are adverse to ginger or you have kiddos that may not like the kick, start with ½ tsp. and go from there.
- Baking powder – this helps the cookies rise. If you cannot have baking powder, you can use ½ tsp. baking soda in it’s place.
- Coconut sugar – this is just like brown sugar but is lower on the glycemic index and is just as sweet tasting. If you cannot find coconut sugar, you can use light brown sugar or your favorite low carb replacement.
- Cinnamon – the outside of these cookies get extra flavor with more cinnamon.
How to make paleo molasses cookies from scratch
- Start by preheating the oven to 375F.
In a large bowl combine the ground flax and water stirring immediately so the flax doesn’t clump. Add the maple syrup and molasses and stir well. - Add the almond butter to the wet ingredients and stir well to fully incorporate the almond butter and wet ingredients.
- Add the almond flour, gluten free flour, cinnamon, ground ginger and baking powder to the wet ingredients. Stir well.
- The batter will be thick and you will think that it won’t all mix in the beginning, just keep stirring.
- Place a sheet of parchment paper on a baking sheet and spray with non-stick spray (optional). Take about 1.5 tbsp. of batter in your hand and roll into a ball. Place ball of dough on the parchment paper.
- Once you have 12 cookie balls made, combine the cinnamon and coconut sugar in a bowl.
- Roll the balls one at a time in the cinnamon sugar mixture, being sure to fully coat the outside of the cookies.
- Press down on the cookie balls once coated in sugar to flatten. You want about 1/4 inch thick cookies. I like to flatten by pressing down with my three middle fingers, then using the bottom of a glass to flatten out the top so you don’t see the marks from my fingers (don’t press to hard or the cookies will get too flat).
- Once the cookies are flattened, place the baking sheet in a 375F oven for 13 minutes.
- Take out of the oven and allow to cool 5-10 minutes before moving to a cooling rack (optional).
Recommended kitchen tools
Tips for making the best vegan molasses cookies
- These vegan molasses cookies are very soft and fragile right out of the oven. Be sure to allow them to cool at least 5-10 minutes before moving to a cooling rack.
- Store leftovers in the freezer! These cookies are great fresh or stored in the freezer. You can leave them out on the counter for 1-2 days uncovered or eat them right out of the freezer. When stored in the fridge, these cookies tend to lose their crunchy exterior.
- The batter for these ginger molasses cookies will be very sticky and thick when you are trying to form the dough into balls. One tip is to slightly wet your hands or spray them with non-stick spray so the batter will not stick to your hands.
- This recipe creates a small batch of cookies (12) but they are quite large and very filling. You can easily double the recipe if needed. You will only need 3 tbsp. of coconut sugar and 1.5 tsp. of cinnamon to make the sugar coating if you double the recipe.
If you love gluten free cookies, you should try
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Paleo Molasses Cookies
Paleo molasses cookies are soft, chewy and so easy to make! Just one bowl is all you need to make these chewy ginger cookies that are also vegan, gluten free, dairy free and lower in carbs.
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Servings: 12
Ingredients
- 1 tbsp ground flax
- 3 tbsp. water
- 1/4 cup maple syrup
- 1.5 tbsp. blackstrap molasses
- 1/3 cup almond butter
- 1 cup almond flour
- 3 tbsp. gluten free flour
- 1.5 tbsp. cinnamon
- 1.25 tsp. dried ground ginger
- 1 tsp. baking powder
- 2 tbsp. coconut sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 375F.
- In a large bowl, combine the ground flax, water, molassas, maple syrup, and stir well.1 tbsp ground flax, 3 tbsp. water, 1/4 cup maple syrup, 1.5 tbsp. blackstrap molasses
- To the wet ingredients add the almond butter and stir well until fully incorporated.1/3 cup almond butter
- Add the dry ingredients to the wet ingredients and stir until combined.1 cup almond flour, 3 tbsp. gluten free flour, 1.5 tbsp. cinnamon, 1.25 tsp. dried ground ginger, 1 tsp. baking powder
- Place a sheet of parchment paper on a cookie sheet and spray with non-stick spray.
- Take about 1.5 tbsp. of the batter and roll it into a ball, you will make 12 cookies. Place on the parchment paper.
- Combine the coconut sugar and 1 tsp. cinnamon in a bowl. Roll the cookie dough balls in the coconut sugar/cinnamon mixture until full coated (one at a time).2 tbsp. coconut sugar, 1 tsp. ground cinnamon
- Place each cinnamon sugar coated cookie on the parchment paper and press the cookies down to about 1/4 inch. Flatten with your fingers or with the back of a glass.
- Bake at 375F for 13 minutes
Recipe Notes
Storage:
- These cookies can sit at room temperature, uncovered for 2-3 days.
- These paleo molasses cookies are actually best stored in the freezer. They can be eaten straight from the freezer as well or defrosted on the counter in an open container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
102
Fat
7
g
Carbohydrates
6
g
Fiber
2
g
Sugar
2
g
Protein
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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I love gingerbread cookies. This recipe is exactly what I needed!
Mmm tasty! I have made gingerbread cookies ONCE. How sad is that?! Happy Friday!!
I ADORE gingerbread and snickerdoodles! And I adore you!