Nothing screams “holidays” like the smell of spiced cookies baking! My grain-free Spiced Molasses Cookies are chewy, flavorful, festive and perfect for your gluten-free friends or self. These cookies come together in one bowl, making them super simple and perfect for holiday baking.
And on the third day of Christmas my true love gave to me….
Ok, I have no idea what “day of Christmas” it is, but it’s certainly still cookie season, so I’m still partying hard! And next we have Spiced Molasses Cookies! And they happen to be grain-free.
I’ll be the first to say I never ever thought I’d be making a spiced molasses cookie. I grew up with my grandmother making molasses cookies that I avoided like the plague. Um, here little brother, clearly these are for you.
And yet, in the last few years, my depth of spice tolerance has changed greatly. So here we are. I’m making spiced molasses cookies and battling my almost-two year old for the last one. Go figure.
If you caught my Holiday Gift Guide: for the Healthy Cook, you saw cookie scoops. They’re super important when you’re making cookies for a few reasons: they keep cookies all the same size, ensuring they cook the same amount of time, they keep things looking uniform, and they keep our hands from getting too sticky.
There’s really only one “trick” to these cookies, which you’ll learn from the cooking instructions and from baking them yourself. When these cookies are almost done baking, you’ll want to quickly squish them flatter with the back of a spatula. That way you get more of a disc shape and they get those crackly edges. Win! The resulting texture of these cookies is: crispy outside, soft inside, chewy through-and-through.
And last but not least, if you need more holiday cookies, so far we’ve made Earl Grey Coconut Sugar Shortbread Cookies and grain-free Andes Peppermint Chip Cookies! Hooray!
Let’s bake!
Grain-Free Spiced Molasses Cookies
Recipe by Melissa @ Treats With a Twist
Yields 16 cookies
INGREDIENTS
1 cup coconut sugar
¼ cup molasses
½ tsp. vanilla extract
1 tsp. ground ginger
2 tsp. cinnamon
1 ½ cups almond flour
¼ cup coconut flour
1 egg
2 Tbs. unsalted butter, melted and cooled
pinch of Kosher salt
METHOD
Preheat your oven to 350 degrees F. Line a baking sheet with parchment.
In a large mixing bowl, stir together all of the ingredients until a dough pulls together (that simple).
Use a cookie scoop to scoop out balls of cookie dough (my scoop is 1 ½ Tbs.).
Bake the cookies for 12 minutes, then remove them from the oven, use the back of a spatula to flatten them a bit, then return them to the oven. Bake for 2-3 more minutes, or until the edges look just slightly darker.
Let the cookies cool on the tray before moving them to a wire rack (they could break if you try to move them straight out of the oven). Then leg them cool the rest of the way on a wire rack. Your cookies will have a chewy interior and a nice bite to the exterior! Enjoy!
NOTE
Finished cookies should be kept in an air-tight container on the counter for up to 2 days or in the fridge for a week.
To print this recipe, simply copy and paste the text into a new document on your computer and hit print. It’s old school but it’s all we’ve got now. Thanks!
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