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.
Molasses Spice Cookies
- Parchment paper
- 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
- 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!