Cozy Spiced Paleo Molasses Cookies

A side view of a stack of paleo ginger molasses cookies with one laying in the front to show the crackly top and chewy texture!

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5 from 3 reviews

With these incredible one-bowl Spiced Paleo Molasses Cookies, you won’t miss a beat with your gluten-free holiday baking! They are grain-free, dairy-free, and flavor-full. Soft, chewy, and perfectly spiced!


Units Scale

Dry Ingredients

  • 1 1/4 cups almond flour (135 grams)
  • 1 1/4 cups tapioca flour (185 grams)
  • 1/2 cup + 2 tablespoons coconut sugar (80 grams)
  • 1/2 teaspoon baking soda


  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1/2 cup coconut oil (100 grams), softened or melted but not hot
  • 1/4 cup molasses (60 milliliters)
  • 1 teaspoon vanilla extract
  • 1 egg

Finishing Touch

  • 1/3 cup granulated or coarse sugar for rolling


  1. Dry Ingredients: In a large mixing bowl, add the dry ingredients and spices and mix well with a whisk or wooden spoon. 
    Overhead view of a bowl of dry ingredients mixed well together.
  2. Wet Ingredients: Add the wet ingredients to the bowl of dry ingredients and mix well with a wooden spoon. You do not need to mix the wet ingredients separately first.
    Overhead view of a sticky brown molasses cookie dough mixed and ready for refrigeration.
  3. Chill the dough: Cover dough and refrigerate for 2 hours to overnight.
  4. Preheat: When ready to bake, leave the dough out for 20-30 minutes to allow it to soften slightly. Then preheat the oven to 375 degrees F (190 degrees C).
  5. Roll into balls: Roll the dough into balls of 1 ½ inch diameter (~4 centimeters), then roll them in the granulated or coarse sugar. Place them on an ungreased cookie sheet with room to spread.
    Side view of a pan of paleo molasses cookie dough ready for baking!
  6. Bake: Bake on the middle oven rack for 9-12 minutes, or until the edges are slightly browned and the center looks cooked through.
    Side view of a baking sheet with freshly baked paleo ginger molasses cookies with browned edges and a slightly crackled top.
  7. Cool: Allow to cool for 5 minutes before removing from the pan and transferring to a wire baking rack to cool completely.


Storage: Let rest in a single layer at room temperature for 8-10 hours before packing away in an airtight container. Keep at room temperature for up to four days or in the refrigerator for up to a week.


  • Gluten-Free - remember to choose pure spices (no anti-caking agents) for people with Celiac. I recommend McCormick, Spicely, and Spice Island brands for Celiac-friendly cooking and baking in the USA.
  • Brown Sugar - I used coconut sugar for a paleo and refined-sugar-free molasses cookie. You can replace the coconut sugar with light brown sugar in equal amount.

This recipe is 100% paleo, dairy-free, refined-sugar-free, and gluten-free as written!


  • Vegan or Real Butter - vegan or real butter can be used in place of the coconut oil.
  • More Ginger - a little ginger goes a long way -- my recipe calls for 1 1/4 teaspoons for a lighter ginger flavor. You can increase to 1 1/2 teaspoons for a stronger ginger flavor