Deliciously Organic - Carrie Korem, FNTP

Healthy recipes, nutrition and thyroid disease information written by Carrie Korem, FNTP

The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free)

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This is the most perfect molasses cookie I’ve ever eaten. I love their soft and chewy texture, rich molasses flavor, and their contrasting sweetness and spice.

The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free)

“These are grain free?!” That’s what my kids said after they took their first bite of one of my freshly-baked grain-free molasses cookies. I laughed. I haven’t used grains in my cooking for over two years – of course it was grain-free! Quite the compliment, actually. 🙂

The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free)

These will definitely reside on our holiday baking list for years to come!

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The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free)

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While I don’t normally use organic cane sugar in my baking or cooking, I had some on hand for my weekly batch of kombucha, so I used it to coat the cookie dough balls. This special touch adds a delicate crunch and sweetness to the outside of the cookies. As with all sweets, remember to enjoy them in moderation.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units
  • 2 cups almond flour
  • 1/4 cup arrowroot flour
  • 6 tablespoons coconut flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon coarse Celtic sea salt
  • 1 large egg, gently beaten
  • 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
  • 1/3 cup raw honey
  • 1/3 cup unsulphured molasses
  • Coarse sanding sugar, maple sugar, or coconut sugar for rolling

Instructions

  1. Preheat oven to 375ºF and adjust rack to middle position. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl. Stir in egg, melted butter, honey and molasses until combined. Let dough sit for 5 minutes. Using a 1 1/2-inch cookie scoop, scoop a dough ball and drop it into a small bowl with your rolling sugar. Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball. Set the dough ball on a baking sheet lined with parchment paper. Continue with remaining dough. Bake for 12 minutes. Cool for 10 minutes. Serve.

Nutrition

  • Serving Size: Makes 18 three-inch cookies

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Photo Credit: Becky Winkler 

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110 Comments

  5. andrea manor

    You're killin' me! I cant keep up with all the amazing recipes you post, and I seem to want to try every one of them! I ordered your cookbook, which is beautiful, but I didn't realize it had grains in it, which we don't eat much of. I hope you will come out with a grain-free cookbook soon. I do have the grain-modifications to go with it, but I miss having the pretty pictures next to the recipe ; )
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  9. Teresa

    Hi Carrie I made these cookies a few days ago and they lasted just over 24 hours! You have such great recipes. Would you have any ideas on how to make jello using a natural sweetener, fruit juice and beef gelatin powder? My daughter just discovered Jello at school the other day and although we don't havve any allergies or anything I still don't like to use the boxes of powder. I would like to have some fruit gelatin and pudding mixes made up so that I can whip them up quick Have a great day Teresa
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  13. SaraLM

    I just made these and while measuring I had the thought that 1tablespoon of baking soda sure sounds like a huge amount. I left out at least a 1/3 of the salt and still found the cookies way to salty. Is the one tablespoon correct? Also I forgot to add the egg and the texture was still delightful - so anyone needing to avoid the egg, it's still good! - I wonder if the egg would have cut the saltiness enough.
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  21. Maria

    I've been wanting to make these cookies for some time. I finally made them a few nights ago when my daughter had a few friends over. OMG! YUM! These cookies came out perfect. They are close to the taste of a hermit cookie (IMO) for those of you that have had a hermit cookie before. The texture is soft and chewy with a sugary outer layer. I know I'm suppose to eat these in moderation but come on, when you make them this good I can't stop eating them! My daughter and friends liked them as well. Thanks Carrie for another fantastic recipe. Other recipes I've tried out from Carrie that are worth giving a try are her Pecan Pie (without corn syrup), Butternut squash soup, and sweet potato pie. All just as delicious.
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  22. Jana

    I have tried and enjoyed many Paleo recipes found online, but I've never been driven to comment before. These are hands down one of the best cookies I have ever tried, Paleo or not. I even had to sub in a cup of cashew flour when I ran out of almond flour and used tapioca starch instead of arrowroot. These are AMAZING! I rolled them in coconut sugar and they caramelized slightly on the outside and stayed chewy on the inside. Thank you so much for the recipe and your hard work.
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  23. ~Bea~

    Well I am no grain free or anything free actually I just like good food. I was looking for a really good molasses cookie but I was like one of your other readers and concerned about the amount of baking soda and was wondering why? Can you cut this way back because I tend to swell when adding much salt. I don't ever use regular table salt at all. That is not a concern there, the baking soda I am leary about the amount so if you could just let me know what you would suggest as the lowest that would not effect the outcome of the texture. Thank you so much for your consideration.
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  29. Tina

    These are soooo delicious! Thank you so much for this recipe. My grandmother was famous for her baking and her molasses cookies were the best. Her recipe called for ground ginger and I knew that was part of what I loved about her cookies. I added 1 tsp. of ground cloves and these cookies are amazing! I need to stay away from sugar so there's a little disappointment to not have the green and red sugar sprinkles on top around Christmas - but these are delicious anyways. Thank you!!
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  32. Stef D

    Hi, Carrie! These ARE perfect molasses cookies! I am not a cookie person, and first made them for my husband. Now we're arm wrestling over the last one of each batch :) (Just kidding. We split them.) I would like to share this with my short list of readers. I've made a couple of minor tweaks, given you credit for the recipe and written in links to your main page and the recipe. But I have kept it password protected and private until I hear back from you. (I accidentally published instead of saving draft, otherwise it wouldn't be up at all) Please let me know how you like these things handled. (If you have this type of info up, I didn't find it.) Thanks!
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  37. jeanenne

    I didn't have arrowroot on hand in this quantity, so I substituted with tapioca flour instead. This was my second time making them (the first time I used arrowroot powder and they were amazing). I'm not sure if it was the tapioca flour this time, but I found the cookies tasted more savory almost, and the spice/sweet was choked out of the cookie. On the plus side they came out very fluffy. So, if anyone needs to sub tapioca flour in place of the arrowroot flour, they may want to cut it back to keep the taste and make them a little less fluffy. Just a heads up :-)
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  47. Lisa Perry

    These cookies are simply awesome! I made a double recipe last night for the first time. The only change I made was to reverse the amounts of ginger and cinnamon because I wanted ginger to stand out since we love it in our house. I was a bit skeptical because of so much almond flour that the cookies would be a crumbly mess but also curious with the addition of egg and arrowroot if it would hold them together... the result is a complete WIN! Chewy cookies that are *not* crumbly! These cookies are just so good--just as you said. ;) And they look like chocolate crinkles (remember those?)... so I'm thinking that next time maybe I'll also add cocoa powder to the batch. Thank you, Carrie! Happy holidays to you and your family. :)
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  49. Kelly

    I've made these twice now. The first time I tweaked the recipe a little. The flavor was great, but they were really flat, so I made them again exactly as called for and they were perfect! They are crunchy on the edges, chewy in the middle, surprisingly sweet and the flavor is amazing. I can't imagine anyone making these and not LOVING them! The only problem is I have to limit how often I make them, because I end up eating the whole batch! =)
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  50. Meghan

    I'm relatively new to grain-free baking after finding out I'm allergic to wheat (not celiac, an actual allergy to wheat itself) and have a bunch of food intolerances that make gluten free baking really hit and miss in terms of symptoms. Anyway, I consider my favorite Christmas cookies to be the make-or-break for me and these are AMAZING! Even a little burnt they are so good. I'll figure out the sweet spot on my convection oven soon enough. I substituted agave syrup for the honey since I get OAS with honey and just reduced the amount a little bit to offset the extra moisture. I also rolled them in a mix of xylitol, stevia, and coconut sugar. My kids weren't hot on them but that just means more for ME!
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  51. Shannon Smith

    Hi, I tried these cookies today and they were DELISH!! I did add some ground gloves, and, I agree, I found them a wee bit salty also and my neighbour said the same. Here is my question. It would really be appreciated if the nutritional value were added. It's the first thing we and my neighbours check out and it's frustrating when the calories, carbs, fats, and sugars are given. Have you given this consideration for your recipes.
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  53. Katie

    Hi Carrie! I have a question about molasses. I avoid all cane sugar products (and normally I even avoid things like honey and maple syrup, too, due to blood sugar issues and trying to lose weight, but I make an exception for those around the holidays) - I know molasses is made from cane sugar so I'm wondering if it will trigger the addictive reaction that cane sugar products produce in me. I was thinking about subbing date syrup for the molasses, but molasses has such a distinctive flavor that it may not work out. Any thoughts? Thanks for your help!
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