Spiced Paleo Molasses Cookies
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!
Servings 20 cookies
Calories 140kcal
Ingredients
Dry Ingredients
- 1 ¼ cups almond flour (135 grams)
- 1 ¼ cups tapioca flour (185 grams)
- ½ cup + 2 tablespoons coconut sugar (80 grams)
- ½ teaspoon baking soda
Spices
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- ½ cup coconut oil , softened or melted but not hot (100 grams)
- ¼ cup molasses (60 ml)
- 1 teaspoon vanilla extract
- 1 egg
Finishing Touch
- ⅓ cup granulated or coarse sugar for rolling
Instructions
- Dry Ingredients: In a large mixing bowl, add the dry ingredients and spices and mix well with a whisk or wooden spoon.
- 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.
- Chill the dough: Cover dough and refrigerate for 2 hours to overnight.
- 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).
- 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.
- Bake: Bake on the middle oven rack for 9-12 minutes, or until the edges are slightly browned and the center looks cooked through.
- Cool: Allow to cool for 5 minutes before removing from the pan and transferring to a wire baking rack to cool completely.
Notes
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.
Substitutions
- 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.
Variations
- 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 ¼ teaspoons for a lighter ginger flavor. You can increase to 1 ½ teaspoons for a stronger ginger flavor
Nutrition
Calories: 140kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 69mg | Fiber: 1g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 0.004mg | Calcium: 26mg | Iron: 1mg