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.
Servings 12
Calories 102kcal
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
Video
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
Calories: 102kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Fiber: 2g | Sugar: 2g
