May 25

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

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Chewy Spiced Molasses Cookies

Makes 18 large cookies (4-inches in diameter)

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)

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.


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!


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!


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

NEVER!!! :-D


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!


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

Let me know how you like them Angie!


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!


Levan @ June 5, 2015 at 3:06 am

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


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