May 25
2015

Chewy Spiced Molasses Cookies

in Dairy-free, Dessert, Gluten-free, Paleo, Refined sugar-free

Paleo Chewy Spiced Molasses Cookies

I hope you’re not sick of cookies yet, because I’m on a roll!  These next two tweaks are my favorite. (I always like to save the best for last…even when I’m eating!)  For today’s tweak, I took my chewy almond cookie base and turned it into a spiced molasses cookie.

Spiced Molasses Cookie Dough

This cookie tastes like a cross between a ginger molasses cookie and the German pfeffernüsse of my childhood.  I’m telling you, you don’t want to miss these!  These cookies also happen to be gluten-free and Paleo, though you would never guess by biting into one!

Moist Chewy Spiced Molasses Cookies

Print This Recipe Print This Recipe

Chewy Spiced Molasses Cookies

Makes 18 large cookies (4-inches in diameter)

Ingredients:
3 1/2 cups blanched almond flour
1 1/2 cups tapioca flour
1 cup coconut palm sugar (or granulated sugar)
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine grain sea salt
1/3 cup unsulphured molasses
1/3 cup palm shortening
1 large egg
2 teaspoons vanilla extract (for Paleo: add the seeds from one vanilla bean instead)

Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line with silicone baking mat or sheet of parchment paper. Set aside.

2. Place the dry ingredients in a food processor and pulse to combine. Add the remaining wet ingredients and mix until everything is well incorporated and a thick dough forms.

3. Scoop the dough onto the prepared baking sheet (I use a 3 tablespoon (2-inch diameter) scoop, but you can roll the dough into golf ball-sized balls of dough by hand as well). Using a cookie press or the palm of your hand, gently flatten the cookies slightly until they are slightly more than 1/2-inch thick.

4. Bake the cookies in the oven for 9 minutes. Remove the cookies from the oven and let them cool for 5 minutes, then move them from the baking sheet to a cooling rack to finish cooling.

*Recipe Notes: Store the finished cookies in an airtight container.  They stay moist and chewy for a good 48 hours, though they start to lose some of their crispiness after a day or so.  They start to get a bit stale, in flavor, after 2 days.

Chewy Spiced Molasses Cookies

{ 8 comments… read them below or add one }

Fred May 28, 2015 at 8:26 am

I like the look of these. They remind me of a cookie my grandma used to make. Soft and chewy with the taste of gingerbread, but not too strong. Looking forward to making some.

Reply

Fuji Mama (Rachael) June 4, 2015 at 4:36 pm

Let me know if you do Fred! I’d love to hear what you think!

Reply

Kacey @ The Cookie Writer June 4, 2015 at 8:32 am

Can anyone get sick of cookies?! Haha, these looks really good and perfectly shaped!

Reply

Fuji Mama (Rachael) June 4, 2015 at 4:36 pm

NEVER!!! :-D

Reply

Angie | Big Bear's Wife June 4, 2015 at 10:05 am

mmm I do love a good molasses cookie! I need to pick up some more coconut palm sugar!

Reply

Fuji Mama (Rachael) June 4, 2015 at 4:37 pm

Let me know how you like them Angie!

Reply

Sabrina @ Dinner, then Dessert June 5, 2015 at 1:46 am

I’m always on the lookout for new delicious cookie recipes! This looks like a good one!

Reply

Levan @ MyWifeMakes.com June 5, 2015 at 3:06 am

These chewy cookies look incredible. Perfect with some warm milk! Stunning recipe for sure! :)

Reply

Leave a Comment

Previous post:

Next post: