Paleo Molasses Cookies

Paleo molasses cookies are soft, chewy and so easy to make! Just one bowl is all you need to make these healthy chewy ginger cookies that are also vegan, gluten free, dairy free and lower in carbs.

Course Dessert

Cuisine American

Keyword healthy gingerbread cookies, paleo molasses ginger cookies, vegan molasses cookies

Prep Time 5

Cook Time 13

Total Time 18

Servings

Calories 102kcal

Author Samantha Rowland

Ingredients

1 tbsp ground flax
3 tbsp. water
1/4 cup maple syrup
1.5 tbsp. blackstrap molasses see notes
1/3 cup almond butter see notes for nut free
1 cup almond flour see notes for nut free
3 tbsp. gluten free flour tigernut to be grain free
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.
To the wet ingredients add the almond butter and stir well until fully incorporated.
Add the dry ingredients (almond flour, gluten free flour, ginger, 1 tbsp. cinnamon and baking powder) to the wet ingredients and stir until combined.
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).
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

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.

Nut Free Modifications:

Use sunflower seed butter to replace the almond butter.

Grind roasted sunflower seeds in the food processor until it they reach the consistency of flour/powder to replace the almond flour (don’t allow it to go too far or it will turn into sunflower seed butter).

Molasses:

Blackstrap molasses is less sweet than unsulfered molasses. If you can only find unsulfured molasses, you can use that and the cookies will be a little sweeter.

If you cannot find molasses, replace it with maple syrup and you will have cinnamon ginger cookies.

Nutrition