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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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.
PLEASE Please please remember:
Xyiltol is deadly for dogs!
Made these last night and they were delicious. Brought them to work today and everyone loved them.
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!
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!
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!
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 🙂
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!
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!!
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:)
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!
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.