Grain Free Molasses Cookies are a staple at Christmas! These cookies are chewy, perfectly sweetened, and completely grain free!
It’s just not Christmas without cookies everywhere!
Every Christmas, my mom bakes up several batches of molasses cookies. I don’t know how she does it, but they turn out fabulous every. Single. Time. Mom is the queen of Christmas baking! Pumpkin rolls, frosted sugar cookies, molasses cookies, and peanut butter blossoms litter the kitchen by the dozens. Someday, when I host Christmas gatherings, I swear to bake TONS of cookies, and you bet these Grain Free Molasses Cookies will be among the many! Also featured will be Almond Flour Shortbread Cookies and Pumpkin Chocolate Chunk Cookies!
I really wanted to take Mom’s cookies and transform them into something just a little healthier this year. It’s hard to make cookies “healthy,” but I think these Grain Free Molasses Cookies are just right! Mom would be so proud!
The base is almond flour and coconut flour. No grains in these cookies! They also have half the amount of sugar as regular molasses cookies, but they’re still just as sweet! And, yes, rich molasses flavor in every single bite. (I love this organic unsulphured molasses!) Coconut oil replaces traditional butter, and they’re made in one bowl! Score!
These Grain Free Molasses Cookies are some of my absolute favorites! You can’t have just one (trust me, my husband tried!). They’re so chewy, soft, and delicious, easily passing off as a “regular” molasses cookie. It’s seriously hard to tell the difference.
Best served, of course, with an ice cold glass of milk. Even Santa can’t resist these Grain Free Molasses Cookies!
Tag me on Instagram if you make them! Thanks so much for being here! I appreciate you all!
And as always, pin for later (especially Christmas!)!
- 1 1/2 c. almond flour
- 1/2 c. coconut flour
- 1/4 c. coconut sugar or brown sugar, packed
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 large egg, lightly beaten
- 1/3 c. melted coconut oil
- 1/4 c. molasses
- 1 tsp vanilla extract
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Add the almond flour, coconut flour, coconut or brown sugar, cinnamon, baking soda, ginger, allspice, and salt to a large bowl. Whisk well.
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Melt the coconut oil in the microwave; cool a couple minutes then add to the dry ingredients. Add the egg, molasses, and vanilla extract. Stir using a spatula until well-incorporated. At this point, the dough will be thick and sticky, but should hold together well. Wrap the dough tightly in wax paper and chill 30 minutes.
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Meanwhile, preheat the oven to 350 F and line 2 cookie sheets with parchment paper. Pour 1/4 c. sugar into a small bowl (you won't use all of it).
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Remove the dough from the refrigerator. Roll into small balls (about 2 Tbsp each) and then roll in the sugar. Place onto the prepared baking tray. Repeat with remaining dough. Press each ball down slightly; they will not spread in the oven much at all!
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Bake at 350 F for 11-12 minutes until golden and cooked through.
Nutrition Information per Cookie:
Calories: 110 Protein: 1g Carb: 11g Fat: 7g
*Note: cook time includes refrigeration time
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