Soft and chewy Paleo Ginger Molasses Cookies made with only a few basic ingredients. These no-fuss cookies are bursting with festive flavor!
Where all my molasses lovers at?
In all seriousness, I know molasses is not a *for everyone* ditty, but I happen to take to it like white on rice. I enjoy it as a sweetener so much that this is the third molasses-inclusive gingerbread-inspired recipe I’ve posted in the last three weeks – my Paleo Gingerbread Muffins and Paleo Gingerbread Pancakes being the other two.
The concept behind this recipe is similar to my Paleo Gingerbread Cookies, although these cookies are designed to be ultra soft and chewy. The Paleo Gingerbread Cookies turn out more like gingersnaps, whereas these beauties are just plain soft, squishy, and sultry.
Cookie ingredients? The base of these ginger molasses cookies is almond butter, almond flour, molasses, coconut sugar, and eggs.
Simply mix it all up in a mixing bowl, drop the dough on a parchment-lined baking sheet, and BAKE!
I love that these cookies can be prepared at a moment’s notice – no refrigerating, freezing, forethought necessary. From start-to-finish, you can whip out a batch in less than 30 minutes.
Plus, the recipe makes a lot of cookies! Plenty for sharing with friends, family, co-workers, neighbors, bueller.
Batches on repeat!
Paleo Ginger Molasses Cookies
Ingredients
- 1 cup unsweetened creamy almond butter
- 4 Tbsp unsulphered blackstrap molasses
- 2 eggs
- 2 tsp fresh ginger peeled and grated
- 1 1/3 cup finely ground almond flour
- 1 Tbsp tapioca flour
- 2/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F and a large baking sheets with parchment paper.
- In a stand mixer, beat the almond butter and molasses together until creamy.
- Add the eggs one at a time and the fresh ginger and beat until creamy.
- In a bowl, stir together the remaining ingredients (almond flour through sea salt).
- Pour the dry flour mixture into the stand mixer and beat until combined and a sticky dough forms.
- Use a spoon to drop the dough onto the lined baking sheet, and bake 8 to 10 minutes, until cookies reach desired done-ness (for soft cookies, bake 8 minutes, and for crispy cookies, bake up to 12 minutes). Repeat for remaining cookie dough.
- Allow cookies to cool 10 minutes, then enjoy!
Sara Montague
Wednesday 24th of April 2019
these look delicious .. do you think i can sub the molasses for yacon syrup for lower sugar?
Julia
Wednesday 24th of April 2019
Hi Sara!
Quite honestly, this is the first time I've ever heard of yacon syrup, so I can't be sure. Since molasses is very thick and sticky and has a distinct flavor, I wouldn't recommend replacing it in this particular recipe if you're looking to achieve that gingerbread flavor. So long as you're okay with experimenting and having the cookies not taste like gingerbread, I would say go for it! Let me know how they turn out!
Karen
Sunday 17th of February 2019
Can you provide the nutrional information for each cookie? Calories, Carbs, Fat, Protein, Fiber, etc. Thanks!
Julia
Monday 18th of February 2019
Hi Karen,
I added the nutrition facts to the recipe card. :D
Zoe
Wednesday 2nd of January 2019
These were tasty - but mine didn’t look anything like the cookies in the photo even though I followed the recipe ? they were flatter and smoother, and very light and soft inside. Is that right? The consistency of yours looks much better.
Lisa
Tuesday 1st of January 2019
This recipe is fabulous! The only substitution was using BochaSweet instead of coconut sugar. Moist inside and a slight crisp on the outside. You know the Archway brand molasses cookie? This recipe is far healthier and way more tasty! I grated frozen ginger. Just the right amount of ginger zing. Sooo yummy!!!
Julia
Thursday 3rd of January 2019
I'm so happy to hear it, Lisa!! Thanks for the feedback! I'll have to check out BochaSweet - always up for trying new baking ingredients! xo
Simon Watson
Thursday 27th of December 2018
Well, I must say, when I read the title of the post chewy ginger molasses cookies, my mouth was watering. I was aware that I should not overlook the article. And, upon reading it, I am so glad that I didn't, it appears to be so delicious. In fact, there doesn't appear to be anything difficult in the making of it. EVEN A MAN like ME can undoubtedly do it, er, I'm hoping at least haha.