Looking for a gingerbread/molasses/spice cookie recipe for the holidays? Well, look no further!

These grain-free, dairy-free, egg-free, perfectly chewy cookies are full of flavor and so absolutely delicious, they are a great way to enjoy a classic taste of the holiday season without derailing you from your healthy lifestyle.

You can make them Paleo-friendly (but not low carb) by using honey or maple syrup, or you can make them low carb/Keto-friendly by using monk fruit maple syrup (such as Birch Benders) and reducing the molasses to 1 Tablespoon.

This molasses cookie recipe is based on one from ElanasPantry.com. Elana’s website is chock full of great recipes and is my go-to source for paleo baked goods recipes – they always turn out great.

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Molasses Spice Cookies

Servings:

Calories: 435kcal

Equipment

Parchment paper

Ingredients

1 ½ cups blanched almond flour
¼ tsp sea salt
¼ tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
¼ tsp nutmeg optional
¼ cup coconut oil
1-2 Tbsp molasses
¼ cup honey to taste; can also use maple syrup or monk fruit maple syrup

Instructions

Preheat oven to 350°F.
Put dry ingredients in bowl of stand mixer and mix well on medium.
Add wet ingredients and mix again (or use large mixing bowl and hand mixer if you don’t have a stand mixer).
Line cookie sheet with parchment paper.
Scoop ~1 tablespoon of dough per cookie onto cookie sheet (a cookie scoop makes the job quick and easy).
Flatten each dough ball slightly with an oiled spatula or your hand.
Bake at 350°F for about 8-10 minutes, until edges just barely start to brown and cookies are slightly firm.
Cool on wire rack for about 15 minutes.
Serve with a tall glass of cold, delicious macadamia nut milk!

Nutrition