Crisp on the outside and chewy on the inside, these delicious paleo cookies are filled with the rich flavors of warm spice.
Molasses cookies are one of my favorites, particularly around the holidays. That rich molasses flavor with the zing of ginger is amazing! Fortunately there are paleo options for those avoiding gluten, grains, dairy, and refined sugar.
How to Make Paleo Molasses Cookies
The recipe is quite simple as many cookie recipes are. Combine the dry ingredients, combine the wet ingredients, and combine the two together. Really that's it! But it's important to keep a few key items in mind.
What to Consider-
- If you use a whisk instead of an electric mixer to mix the palm shortening and coconut sugar, be sure to whisk it well. The palm shortening should be broken into very small pieces. If you have an electric mixer, that is optimal.
- Line the baking sheets with parchment paper for your paleo molasses cookies. This way the cookies won't stick to the pan.
- When placing the dough on the baking sheets, spread the dough balls apart as much as possible. The cookies will expand and spread so give them space to grow.
- If you take them out of the oven and they don't have those beautiful crinkles, quickly banging the pan on the counter will make them appear.
- Let the cookies cool on the pan for about 5 minutes before moving them to the cooling rack. They will be quite delicate when still hot.
- These cookies are best the day they are made and will be crisp on the outside and soft on the inside. The different ways of storing will affect the texture.
Cookies can be stored in a container at room temperature. They will soften when stored this way.
Store in the refrigerator to maintain a little crispness. They will soften as they reach room temperature.
Cookies can also be stored in the freezer for up to 2 months. Let sit at room temperature to thaw.
Paleo Molasses Cookies
- parchment paper
- 1 electric mixer optional
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking soda
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp sea salt scant 1/8 tsp
- 1/3 cup sustainable palm shortening such as Spectrum or Nutiva
- 1/2 cup coconut sugar
- 1/4 cup molasses (not blackstrap) mild molasses such as Grandma's brand
- 1 tsp vanilla extract
- 1 egg
- Measure all the dry ingredients and place in a bowl. Stir to thoroughly combine.
- In a large bowl, add the palm shortening. If the shortening is really hard, it can be placed in the microwave for about 10 seconds to soften (in a microwave safe bowl). Then add the coconut sugar to the palm shortening. Mix with an electric mixer or a whisk. The palm shortening should be broken into very small pieces. Then add the rest of the wet ingredients and mix again until it is combined and smooth. It may look a little grainy which is normal.
- Add the dry ingredients to the wet. Stir with a spoon to combine until a dough is formed. Place in the refrigerator to chill for 2 hours.
- Toward the end of the 2 hour chill time, preheat the oven to 350°. Place a sheet of parchment on large baking sheets. Remove the dough from the refrigerator and roll into balls about 1 1/2". You may roll the dough balls in coconut sugar but it's not necessary. Place 6 dough balls on the parchment lined pans, spreading them out far apart from one another. *Note that the parchment is important so the cookies don't stick to the pan. Spreading out the dough balls is equally important as the cookies will expand.
- Bake cookies for 10-11 minutes, placing the baking sheet in the middle of the oven. Remove the cookies from the oven when done baking. If there isn't much crinkling on the top, you can bang the pan on the counter which will create crinkles. Let the cookies rest on the baking sheet for 5 minutes until moving them to a cooling rack. Transfer to the cooling rack and let rest until completely cool. Repeat the process until all the dough is used. There should be about 16 cookies total.* It's best to keep the dough refrigerated as much as possible during this process, so place back in the refrigerator during any lag time.
- Storage-Cookies can be stored in a container at room temperature for 2 days. They will soften when stored this way.Store in the refrigerator to maintain a little crispness. They will soften as they reach room temperature.Cookies can also be stored in the freezer for up to 2 months. Let sit at room temperature to thaw.