Soft & Chewy Molasses Spice Cookies

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This recipe took me four tries. Do you know how much batter tasting that is? Too much. Too.Damn.Much. So amidst the batter tasting, frustration grew. I almost gave up on these cookies. But that’s dumb. Being negative gets ya no where. And these turned out wonderful in the end. They are chewy on the inside, moist (sorry for that word), and super flavorful. It has holiday written all over it. Make them. Make them now.

So I experienced something pretty special yesterday. Before I tell you, you need to understand something. I’m not a holiday person. I don’t really care about holidays. I don’t even care about my birthday. The stress of getting someone the perfect gift makes me uncomfortable. And sweaty. Anywho, this year, I planned a really special gift for my parents. Something that meant a ton to them. And when I gave it to them, I’ve never seen my parent’s eyes light up like that. Especially my mom’s. Both her and I started crying together. It was a moment I wish I could freeze in time and keep in a little box to revisit once a year. I’m not one for holiday cheer, but that moment has completely changed how I see the holidays. I’m a happy little panda from making my parent’s happy. Tis’ the season.

I’m leaving town once again today. But it’s my last time for a while. Just heading to visit some family in Omaha. It will be interesting spending the holidays somewhere other than Denver. I’d love to be in the Cayman Islands, but Omaha will do. It’s filled with cool people. And mimosas. I’ve decided that every holiday should start with mimosas.

On that note, I’m off. Do you think they sell mimosas on plane? Fingers crossed!

Print

Soft & Chewy Molasses Spice Cookies

  • Yield: 18 1x
Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together eggs, sunflower seed butter, and molasses.
  3. In a medium bowl, mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca flour, baking soda and salt.
  4. Pour half of the dry mixture into the wet mixture, mix well, then add the rest and mix until well combined.
  5. Line a baking sheet with parchment paper or silpat sheet. Use a cookie scoop or spoon to scoop tablespoon sized cookie dough drops on the baking sheet. This should make 18 cookies so you may need to use 2 baking sheets.
  6. Baking for 10 minutes, until cookies are firm on the top. Do not overcook, you want them to stay chewy.

Notes

Yields 18 cookies

PaleOMG Soft & Chewy Molasses Spice Cookies

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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69 thoughts on “Soft & Chewy Molasses Spice Cookies”

  1. Do you think these tasty treats would still have success if you don’t have access to tapioca / arrowroot? I am in the middle of Wyoming and I do not have access to either! :/

    1. Hilary, Cody has arrowroot powder at Mountain High Health Foods. I don’t know if you’re close but if you can’t make it I think they ship too! They have a great selection of items. Wyoming does make it tricky to eat paleo sometimes!

  2. Sounds delicious as are all the recipes I’ve tried from your site. The last recipe i made with nut butter kind of wrecked my cheap food processor. How could I sub a nut flour in place of the nut butters in recipes? Merry Christmas!

  3. Baking is SO MUCH HARDER than cooking!!! I’m impressed. Also, your lobster post cracked me up. You are hilarious. Also, people be cray cray.

  4. hmmmm… the whisking of the “wet” ingredients is nearly breaking my whisk…. How wet is the nut nutter+eggs+molasses supposed to be? Or maybe I am doing something wrong :/

  5. I had to add another egg, but I mistakenly put in a tablespoon of baking soda instead of a teaspoon lol! They turned into muffins 🙂 Still pretty damn good though.

  6. These were very good. I didn’t use a whisk on the wet ingredients because it was so thick and sticky I couldn’t imagine that ending well for me. I would avoid the garnishment next week since I don’t actually like the taste of molasses all that much (directly anyway).

    Very good recipe. I will definitely make this one again.

  7. ayungela thiessen

    yum! i used almond butter since its what i had. they are so pretty and my house smells delish (of course it already did after i made your meatballs for lunch)

  8. OK, why aren’t we friends. I swear, I get you. But on a more serious not, you have helped change my life. I mean really it is my diet that has changed but since I almost live for food, I visit your site all.the.time.
    These little darlings are a blessing. I miss baking. I miss cookies and molasses ginger is a favorite in my family. This recipe could qualify as your best ever. So close to a wheat flour texture. Absolutely no compromise in flavor. Yaaayyyyy.

  9. I think this was the first time I didn’t have to go out and buy something that I needed! These are like a twist on ginger bread cookies. So good! And the hubs like it too, shocking! Such a picking individual.

  10. I am glad you didn’t give up on these cookies because they are super! I will be making them many more times to be sure. I am happy you got your mom the perfect gift and I hope you got a mimosa on the plane. Happy New Year!

  11. I made these last night and they were DELICIOS! However, today when I went to eat one, I noticed it is a blue/green color inside, but still looks normal on the outside. Any ideas why this might’ve happened??? I’m not eating anymore as I’m nervous it’s mold but it hasn’t even been 24 hours 🙁 so bummed

  12. Made these with raw almond butter. Didn’t do any whisking, just stirred with a spoon. Delicious! Thanks for the recipe 🙂

  13. I didn’t have coconut sugar so used raw honey instead and they burnt on the bottom…. Any suggestions? Should I be baking on the middle oven rack?

  14. umm yum. did not have coconut sugar but had xylitol, and accidentally put in a cup instead of half a cup. there were really soft when i took them out of the oven but i did not worry and they are so good….one of the best things ever and super easy and while full of almond butter, not so bad because of the xyiltol.

  15. This were by far the best “Paleo” cookies we’ve made, and that includes several dozen recipes. These don’t even taste healthy. We used Almond Butter instead of Sunbutter, but you can’t even taste it. My grandmother used to make molasses cookies and I would eat them by the dozen, especially if my parents weren’t paying attention. These are as close to those as I’ve had, and there’s not even flour in them!

  16. These were delicious!! I made them for my Bible study and the ladies loved them. Thanks for giving me great options for my sweet tooth!

  17. Just finished making these….. they are yuummyyyyyyy! I only had 1/2 cup of almond butter left, so I subbed a stick of butter for the other half. Also used sucanat instead of coconut sugar. They are very light and airy! Definitely don’t taste paleo!!! Made 12 giant cookies that all ran together on my cookie sheet =D Don’t care how they look, they won’t last long!

  18. I cannot wait to try this recipe! My mom always made molasses cookies with raisins and they are my favorite cookie! I am going to try adding the raisins to your recipe.
    When I was pregnant they told my iron was low and gave me a list of iron rich foods. That list contained molasses and raisins. I told my mom she had to make them for the for my iron 🙂

  19. I made these cookies last night. I used almond butter because it’s what I had on hand. The only difference is the shape and consistency. I dropped by the spoonful onto parchment and bakes at 350 however my cookies spread slightly and do not look like the perfect little mounds you have posted. They are still cookie form but look more like an oatmeal cookie than your smooth, round topped cookies. I bake all the time so am curious if I did something wrong or if almond butter would have that effect vs. the sun butter? They are delicious how they turned out but I’m very curious. Thanks!

    1. im not totally sure. paleo baking is so testy so a ton of things could change the baking like the consistency of the almond butter. wish i could tell you exactly what happened!!

  20. These are absolutely delicious and such an easy recipe to follow! Whenever I cook/bake new recipies my kids always ask, “is this paleo” and give me a look, but they loved these! Soooo good, thank you:)

  21. The kid who cannot eat my baked.goods just ate four of these. Made my own sunflower butter today, which was not that tasty, but these are great!

  22. Wow! These were so good! We were needing a paleo cheat and were excited to find these. However my wife realized I had used almond flour instead of coconut flour. Oops! We figured we just had to go for it. They came out perfect! They were cracked on top just like a molasses cookie usually is and were so delicious. They were more light and airy then chewy but there was nothing wrong with them, at all. Amazing, can’t wait to make them for some other people and I will use almond flour again, definitely.

  23. Just made one of your pancake recipes and I’m already planning to make these next!

    Question–Can I use fresh grated ginger root, or do you recommend I buy the dried spice?

  24. These are so delicious!! I didn’t bother with the whisk, just used a spoon…..too sticky!! But once cooked, amazing!!

  25. Chewy, not-too-sweet, deliciousness!! Thank you thank you….I’m leaving a plate out or the hubs, these were his favorite pre-paleo cookie, so….woohoo!!

  26. I found this info from “Joy of Baking” when I was googling for baking soda substitutes:

    “Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.”

    I am sooo gonna try this! Imagine: Chocolate, Molasses And Ginger…all in one cookie!! 🙂

  27. I made them for a family gathering and they were a hit! My family members that eat gluten loved them. Here are the changes I used:
    -No egg, instead I used 1 tbs of flax and 3 tbs of water for each egg.
    -pumpkin pie spice, 3 tsp.

    And I made them in bar form. I doubled the recipe and pressed it into a parchment paper lined 9×13 dish and cooked at 350 for 25 minutes.

  28. Hi Juli! I made these last night and they are delicious! They puffed up nicely, and looked just like yours in the oven, but when I pulled them out they fell flat. Any tips?

  29. WOW…I can do this PaleOMG thing after all!
    Great recipe for a guy that likes his treats. Mine turned out more like batter, a bit thin. It was a warm day here in SoCal, and the sunflower nut butter was really smooth having just bought it so it wasn’t refrigerated. I think that may account for the runny batter-like consistency. I also used almond flour thinking I didn’t have coconut flour. After that, I FOUND the coconut flour in cupboard and added that too. In fact, altogether there was about 1 1/4 cups of flour. Still came out great tasting, soft, and moist. Mine ran together on the cookie sheet and were basically like a giant brownie. Cut it into squares and yum with a glass of almond milk…they’ll be gone soon. Can’t wait to try your other recipes.

  30. Just made a double batch for a Friendsgiving party and my husband’s already eaten four 🙂 They are delicious!! Thank you for always saving me with delicious alternatives to the foods I thought I would never be able to enjoy again!

  31. Hi! I’m from Argentina, here not achieved coconut flour and coconut sugar, it could replace them with grated coconut and honey respectively? Excuse my bad English! 🙂

  32. Hi Juli!

    I’ve been on the hunt for a ginger cookie, so thank you for posting this! We go through almond butter like crazy around here, which isn’t so economical. Can I sub the nut butter for regular ole Kerrygold butter or is the nut butter the entire binder? What are your thoughts?

    Thank you!

  33. Juli,

    After a week of eating paleo, I was ready for a dessert of some kind. I found your recipe, and they turned out amazing! Thank you so much!

  34. I made these with almond butter, regular can sugar, fresh ginger, and only coconut flour. They were amazing. Next time i want to add more ginger possibly crystallized ginger. Thanks for the recipe!!

  35. so…I have had HORRIBLE results using sunbutter (YUCK!) even following Against All Grain recipes…what’s your opinion on cashew butter for these?? I have a family (gluten) recipe I’ve been trying to convert for YEARS!!!! I’d love for these to be the substitutes!!

  36. I just finished baking my second batch of these. I found two things to be helpful:

    – Chill the dough before baking
    – Flatten the cookies with a spatula or the bottom of a measuring cup. My first batch didn’t spread out; they also didn’t cook all the way through.

    These are really delicious – great for dunking in coffee.

  37. Thank you so much for this recipe! Your hard work paid off. I love them! Delicious, flavorful, chewy. Just what I was looking for . Also I could have eaten all the batter- it was that good!

  38. Hello, I made this recipe last night, but they didn’t stay “cookies” when they baked. The batter all ran together which looked like a thin sheet cake. I tried using a cookie-cutter after it cooled but they were too soft and were just mush. It tastes really good, but not sure why mine didn’t make cookies. I double-checked that I used the exact amount of ingredients and I had. It seems to me that it may have needed more flour. I didn’t substitute any ingredients, I used what was listed on the recipe. I used arrowroot starch in place of the tapioca flour. Can you advise as to what I could do to ensure they turn out like they are supposed to?

    3.0 rating

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