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

Servings: 4
Calories: 435kcal


  • 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!


Calories: 435kcal | Carbohydrates: 31g | Protein: 9g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 95mg | Fiber: 5g | Sugar: 23g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 2mg