Paleo Molasses Cookies Recipe
Enjoy soft, chewy Paleo Molasses Cookies that are gluten-free, dairy-free, and refined sugar-free. Made with blackstrap molasses for a rich flavor and a boost of iron and minerals, these nutrient-dense cookies are perfect for a wholesome snack, healthy dessert, or postpartum recovery treat.
Equipment
- 9x13 pan
- mixing bowl
- parchment paper
Ingredients
- 4 pcs eggs
- 1.5 cups coconut flour
- 1/2 cup maple syrup (or raw honey)
- 1/2 cup backstrap molasses
- 1 cup coconut oil (or butter [or any healthy fat such as avocado oil, palm oil, ghee, duck fat, grass-fed lard])
- 1 tbsp pure vanilla extract
- 1 tbsp cinnamon
- 1 tspn ginger (optional)
Instructions
- Combine wet ingredients in mixing bowl, and whisk or blend until smooth.
- Add 1.5 cups coconut flour, cinnamon, and ginger to wet ingredients and mix until smooth.
- Roll dough into 1 inch balls and place on greased or parchment paper lined cookie sheet.
- Gently flatten dough balls until they form into cookie shape.
- Bake flattened balls at 350 degrees for about 8-12 minutes or until golden brown.
Notes
- We enjoy this recipe with ginger and cloves for more of a "fall" flavor variation too.
- Press dough into a 9x13 pan and bake to save time.
- Use regular molasses instead of blackstrap molasses, if needed.
- For a strict paleo version, use any healthy, neutral fat rather than butter, such as coconut oil, avocado oil, palm oil, ghee, duck fat, grass-fed lard.