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!
Soft & Chewy Molasses Spice Cookies
- Yield: 18 1x
Ingredients
- 2 eggs, whisked
- 1 cup sunflower seed butter (or nut butter such as almond butter)
- 1/4 cup molasses
- 1/2 cup coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour (or arrowroot starch)
- 1 teaspoon baking soda
- pinch of salt
- extra molasses, to garnish cookies
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs, sunflower seed butter, and molasses.
- In a medium bowl, mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca flour, baking soda and salt.
- Pour half of the dry mixture into the wet mixture, mix well, then add the rest and mix until well combined.
- 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.
- Baking for 10 minutes, until cookies are firm on the top. Do not overcook, you want them to stay chewy.
Notes
Yields 18 cookies
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You May Also Like:
Thanksgiving No-Bake Pumpkin Pie Gingerbread Trifles
Eggnog Pumpkin Pie with Gingerbread Crust
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I love these! They are even better than a conventional cookie.
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!
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! 🙂
not for this recipe, you really need a granulated sugar
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!
nut butter is the binder so that substitute wouldn’t really work
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!
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!!
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!!
yeah that would be great!
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.
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!
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?
it sounds like you may have forgotten the baking soda?