Paleo Ginger Molasses Cookies

Paleo, Gluten-Free, Refined Sugar-Free, Minimal Ingredients, Easy

These delicious, dark, soft Paleo ginger molasses cookies are full of the aromatic flavors of ginger, cinnamon, cloves, and nutmeg.

How to Make Soft Paleo Ginger Molasses Cookies

Paleo Ginger Molasses Cookies

I’m not a huge baker, but I do love cooking. Since we have more time stuck at home and literally nothing to do, we’ve been getting more creative with our baking (and learning new skills).

Every new creation starts with a story. As part of our homeschooling experience, I’ve been letting go of my “I’ll just do it” attitude and allowing my boys to help out more. It’s hard for me just to let go and allow them to make a mess and take twice the time to do something I could have already done and without the mess.

Honestly, they have so much fun, I love seeing them laugh and giggle, and their attention span is that of a goldfish. “Okay, let us know when we can eat the cookies,” and then they are off onto the best thing, usually legos. Letting go for me as being a blessing. If you are having similar issues in the kitchen, I invite you to download your free guide (below) to raising Paleo kids for helpful information.

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Okay, back to these delicious cookies! This recipe will make about 20 cookies, maybe a little bit more or less depending on the size of your dough balls. These are hinted with just the right amount of spice, molasses, and coconut sugar to crave your molasses cookie craving!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your cookies turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Ginger Molasses Cookies

Ingredients

coconut sugar

backstrap molasses

coconut oil, room temperature

large eggs, room temperature

vanilla

blanched almond flour

coconut flour

ground ginger

ground cinnamon

baking soda

ground cloves

ground nutmeg

sea salt

additional coconut sugar rolling

1. In a large bowl, cream coconut oil, molasses, and coconut sugar together for 1 minute or until creamy, then add eggs and vanilla.

2. In a medium-sized bowl, combine almond and coconut flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt. Slowly pour into the large bowl and stir until evenly combined. Place dough into the refrigerator and chill for 30 minutes or until cold.

3. Preheat the oven to 350 degrees. Line an edged baking sheet with parchment paper, set aside.

4. Place the additional 3 tablespoons of coconut sugar into a small bowl or plate and scoop the dough with a spoon and form into 1-1/2-inch balls and roll into the sugar. Place rolled dough onto the prepared baking sheet and slightly press the balls down.

5. Bake the cookies in the preheated oven for 10 to 12 minutes or until the tops start to crackle. Cool completely on the baking sheet before removing.

How to Make Soft Paleo Ginger Molasses Cookies

How to Store Paleo Ginger Molasses Cookies

Cookies can be stored in an airtight container on the counter out of direct sunlight for 3 to 5 days.

Essential Equipment for Making Paleo Ginger Molasses Cookies

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).

Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!

How to Make Soft Paleo Ginger Molasses Cookies

More Paleo Cookie Recipes

Chocolate Chip Cookies – Moist and delicious chocolate chip cookies made with coconut flour for an allergy-free cookie!

Almond Butter Cookies – A Paleo twist to the traditional peanut butter cookies made with almond butter.

Triple Chocolate Cookies – Rich and delicious triple chocolate cookies are perfect for those who LOVE chocolate.

Basic Staples for Making Paleo Ginger Molasses Cookies

Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.

Coconut Flour – Coconut flour is perfect for a gluten-free and allergy-free flour alternative.

Coconut Sugar – Coconut sugar is the perfect refined sugar replacement because it offers some nutrients but also has a lower glycemic index!

Coconut Oil – Coconut oil is the perfect alternative to dairy-based fat. If you can tolerate dairy, the coconut oil can be swapped out for equal parts of grass-fed butter.

Backstrap Molasses – Blackstrap molasses has been boiled down three times so all of the refined sugar is removed.

Eggs – Pasture-raised eggs are best!

Ground Ginger

Cinnamon

Nutmeg

Ground Cloves

Baking Soda

Vanilla – Save money by making a homemade vanilla extract with my favorite recipe: Paleo Vanilla Extract.

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Shop Amazon For All Your Paleo Essentials And Staples

How to Make Soft Paleo Ginger Molasses Cookies
How to Make Soft Paleo Ginger Molasses Cookies
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Paleo Ginger Molasses Cookies

These delicious, dark, soft Paleo ginger molasses cookies are full of the aromatic flavors of ginger, cinnamon, cloves, and nutmeg.
Course Dessert
Keyword chocolate chip cookies, ginger, molasses
Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 50 minutes
Servings 20
Calories 111kcal
Author Angela Blanchard

Equipment

  • Baking Sheet

Ingredients

Instructions

  • In a large bowl, cream coconut oil, molasses, and coconut sugar together for 1 minute or until creamy, then add eggs and vanilla.
  • In a medium-sized bowl, combine almond and coconut flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt. Slowly pour into the large bowl and stir until evenly combined. Place dough into the refrigerator and chill for 30 minutes or until cold.
  • Preheat the oven to 350 degrees. Line an edged baking sheet with parchment paper, set aside.
  • Place the additional 3 tablespoons of coconut sugar into a small bowl or plate and scoop the dough with a spoon and form into 1-1/2-inch balls and roll into the sugar. Place rolled dough onto the prepared baking sheet and slightly press the balls down.
  • Bake the cookies in the preheated oven for 10 to 12 minutes or until the tops start to crackle. Cool completely on the baking sheet before removing.

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 91mg | Fiber: 2g | Sugar: 6g | Vitamin A: 24IU | Calcium: 34mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.