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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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.
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.
Random…. But did they then green on the inside over night!?
Well it only seems natural to make this since all my gingerbread brownies are gone now! ;o)
With coconut allergies in our house, what could we replace the sugar and flour with? Love your recipes!
Hillary,
I order things I can’t find locally from Amazon. They have everything!
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!
Chewy & Soft just like the name stated. My family loved them.
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
That’s the baking soda and sunbutter reacting. They are still just fine to eat!
Juli, what kind of molasses do you recommend to use?
I just use unsulfured molasses
Made these with raw almond butter. Didn’t do any whisking, just stirred with a spoon. Delicious! Thanks for the recipe 🙂
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?
Did u use parchment paper? That always keeps mine from burning