This Paleo molasses cookies recipe is sponsored by Sprouts, but the recipe and all thoughts and opinions are my own! Thank you for supporting my work with the companies I believe in. It allows me to continue to bring you free content!
I made these Paleo molasses cookies as part of Sprouts’ Treat Exchange! I sent a dozen cookies to Kaylee of Lemons and Basil, Cheryl of Pook’s Pantry, AND the Sprouts Marketing Team, and I received their cookies, too! You can see each of the cookies that I received below! Once I have links to their recipe blog posts, I will add them!
You are absolutely going to love these Paleo molasses cookies! Typically, the recipes I create take only one or two tries to get them perfect for you…
These Paleo molasses cookies were a different story! There is a fine art to determining the balance between flour and butter. Too much flour, and these cookies don’t flatten the way you want them to. Too much butter and you basically get one huge cookie cake, which is delicious, but not what we’re after.
What makes this Paleo Molasses Cookies Recipe healthier?
Instead of traditional flour, we use a blend of cassava flour and almond flour for this recipe. It is sweetened with molasses and coconut sugar. You’re going to love all the spices in this recipe! I think I love these Paleo molasses cookies so much because of all of the ginger, cloves, cinnamon, and nutmeg! I love even more that you can get all of these spices in Sprouts’ Bulk Department! Any time I run out of spices, Sprouts bulk spices is where I turn to refresh them!
Speaking of the Sprouts Bulk Department, I wanted to share all of the other things I routinely get there! I love buying oats, all my nuts, coffee, and chocolate in Sprouts’ Bulk Department! It’s just another way to save at Sprouts! It’s also a great way to eliminate food waste, because you get only what you need! Especially for these spices that you might only use once a year, you can get just enough for your Paleo Molasses cookies!
When these Paleo molasses cookies are baking in the oven, it smells like the holidays! I would make these for Santa and all of your Christmas guests! No one will even know they are Paleo.
Tell me in the comments – what is your very favorite holiday cookie to make?Print
These Paleo Molasses Cookies are gluten and grain free, dairy free, and refined sugar free, but you would never know! They’re perfectly moist with crackled tops!
- ¾ c butter, salted and at room temperature (or ghee)
- 1 egg
- 2 tsp. vanilla
- ¼ c molasses
- ¾ c coconut sugar
- 1 ¼ c cassava flour
- ½ c almond flour
- 2 tsp. baking soda¼ tsp. salt
- 2 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. cloves
- ¼ tsp. nutmeg
- Preheat your oven to 350 degrees. Place a sheet of parchment paper over your cookie sheet.
- In a mixing bowl, add ¾ c butter, 1 egg, 2 tsp. vanilla, ¼ c molasses, and ¾ c coconut sugar. Beat until smooth.
- In a separate bowl, mix together all of the remaining dry ingredients. Slowly add to the wet ingredients until just combined.
- Cover the dough and refrigerate for one hour. (See the notes below for a non-chilling method).
- Remove from the refrigerator. Pour about ½ c of coconut sugar into a bowl. Using a tablespoon, gather a heaping tablespoon for each cookie. Roll each cookie into a ball in your hands, then roll it around in the coconut sugar. Add each cookie to the cookie sheet about 2-3 inches apart. Your cookie sheet should hold 8 cookies.
- Bake for 11 minutes, or until the cookies have flattened and are cracked on top.
Ideally, you want to chill the dough. But I completely understand life and how you may not have time for all that. I tried this recipe without refrigeration, and it worked just fine with a little tweak. I put coconut sugar in my left hand, then I gathered a heaping tablespoon of dough in my right hand. I put the dough into my left hand, then sprinkled more coconut sugar on top. Now you can roll the cookie dough in your hand and again in the bowl of coconut sugar without it sticking! Baking instructions remain the same.
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