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December 10, 2013

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

Keywords: the perfect molasses cookie

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Photo Credit: Becky Winkler 

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Filed Under: Baking, Cookies, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Kids and School Lunches, Paleo Recipes | 110 Comments

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110 Comments

  1. Corey Jusko

    December 10, 2013 at 12:55 pm

    Carrie, So many of your recipes look and sound absolutely delicious! I've followed many of your grain recipes from your cookbook. I'd love to incorporate more grain-free cooking and baking, however my husband is allergic to tree nuts. Can you suggest some alternative flours that might mimic the texture and properties of almond flour? Thank you! Corey
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    • Deliciously Organic

      December 10, 2013 at 1:00 pm

      Thank you for the kind words. :) I've heard from many people that sunflower seed flour is a great 1:1 substitute for almond flour. And in my next cookbook (to be released next year) I made a concerted effort to include many recipes that do not contain any tree nuts for those who are allergic. So keep an eye out for the book next year! :)
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      • Corey Jusko

        December 10, 2013 at 6:01 pm

        Thank you for the tip. I will certainly give it a try! And I look forward to seeing your new cook book.
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    • Amita Sharma

      August 31, 2021 at 11:59 pm

      Hi Carrie.. it’s recommended NOT to use honey in cooking or baking ... can you suggest an alternative or can I omit it. The Gaps lady Dr Mcbride does not recommend using honey in cooking .. thanks Amita
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      • Deliciously Organic

        September 1, 2021 at 10:55 am

        This isn't a GAPs recipe and I haven't tested it with substitutions, so I don't know what would lend the exact same texture and flavor.
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  2. Tanya

    December 10, 2013 at 1:09 pm

    Can't wait to try these. LOVE your chocolate coconut pecan cookies!!! Thanks so much for sharing these wonderful grain free recipes.
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  3. Nicole

    December 10, 2013 at 1:10 pm

    Hi. I want to make these for my sister. Do you think the egg is necessary. I have also tried so many of your recipes and everything I make is AMAZING! Thanks soooooo much!
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    • Deliciously Organic

      December 11, 2013 at 5:15 am

      I haven't tested these without an egg. You could probably get away with it, but they might be a bit more crumbly. If you give it a try, let me know how it goes! :)
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    • Gayla

      July 17, 2014 at 1:02 pm

      I've found success substituting ground flax or ground chia seeds in place of eggs. For 1 egg use 1 tbsp of ground seed combined with 3 tbsp water. Let soak for 5 minutes to become gelatinous then mix into the dough. Works well with bread, muffins, etc.
      to Gayla" aria-label='Reply to this comment to Gayla'>Reply to this comment
    • Linda

      December 10, 2021 at 1:57 pm

      I have a reaction to eggs, but I can do duck eggs. This might be an option for your sister as well.
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  4. Alyssa (Everyday Maven)

    December 10, 2013 at 4:50 pm

    These sound so good and are so pretty!
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    • Deliciously Organic

      December 11, 2013 at 5:15 am

      Thank you!
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  5. andrea manor

    December 10, 2013 at 6:14 pm

    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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    • Deliciously Organic

      December 11, 2013 at 5:14 am

      Thank you for the kind words. I have a new grain-free cookbook coming out next year. ;)
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      • Whitney G

        December 14, 2021 at 6:57 am

        Do you have the macros/nutritional info for these? They sound amazing! Please and thank you!
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        • Deliciously Organic

          December 14, 2021 at 4:01 pm

          I don't, but you're welcome to insert any recipe into a free app like MyFitnessPal to see the nutrient break down. :)
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  6. Christine

    December 11, 2013 at 4:27 am

    Ironically, I found your website while searching for a bread recipe. Now I think I might accidentally go grain-free from trying so many of your recipes :-) Do you think these would freeze well?
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    • Deliciously Organic

      December 11, 2013 at 5:19 am

      These will freeze very well. I would scoop them, roll them in the sugar and then freeze them. You can bake them straight from the freezer - just add 2-3 extra minutes of baking. You should give grain-free a try! It was one of the best decisions I ever made! :)
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  7. Cynthia

    December 12, 2013 at 1:18 pm

    I love molasses cookies! These saved me from digging out my old wheat laden recipe. :) Made them yesterday and am enjoying a few now.
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  8. Kristi Rimkus

    December 15, 2013 at 9:27 am

    We have several family members who eat gluten free. These cookies will make a terrific holiday treat for all of us. Have a wonderful holiday season!
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  9. Teresa

    December 16, 2013 at 10:39 am

    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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    • Deliciously Organic

      December 18, 2013 at 10:36 am

      I'm so glad you all enjoyed them! Here's a homemade jello recipe that looks great! http://wellnessmama.com/3803/how-to-make-healthy-jello/
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      • Teresa

        December 18, 2013 at 1:46 pm

        Thanks so much
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  10. Beth

    December 16, 2013 at 5:06 pm

    I gave these a try this weekend and loved them! I would like to try them with maple syrup instead of honey. Would you use the same measurements?
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    • Deliciously Organic

      December 18, 2013 at 10:33 am

      I haven't tested it, but I think an equal amount of maple syrup would work well.
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  11. Wendy

    December 25, 2013 at 11:37 am

    Just made these,they are lovely and scrumptious!
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    • Deliciously Organic

      December 30, 2013 at 5:09 am

      I'm so glad you enjoyed them! :)
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  12. Wendy

    December 25, 2013 at 11:38 am

    P.s., I used maple syrup instead of honey, wonderful!
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  13. SaraLM

    December 29, 2013 at 2:27 pm

    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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    • Deliciously Organic

      December 30, 2013 at 5:02 am

      Yes, the 1 tablespoon is correct. Did you make any other substitutions? What brand of molasses and salt did you use? Processed salts (such as Morten's) can taste much more salty than unprocessed salts. I made these again 2x since posting and didn't notice any issues with saltiness. I'm glad it worked out without the egg!
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      • SaraLM

        January 4, 2014 at 2:54 pm

        thank for the reply. I used minimally processed sea salt and actually used a little less than called for due to my thoughts on the baking soda. Next time I will add the egg and see if it changes the saltiness for me. I love molasses cookies and really like the texture of these
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  14. karen

    December 29, 2013 at 6:16 pm

    Hi! I really wanted to give this recipe a try but I don't have any arrowroot flour on hand. Do you think it would still work out if I omitted it? I have this, http://www.amazon.com/Spicely-Organic-Arrowroot-0-5-Ounce/dp/B004GJS9GI but there's only .5 oz. Should I just add all I have and call it a day? Thanks!!
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    • Deliciously Organic

      December 30, 2013 at 4:59 am

      I haven't tried it without the arrowroot, or a different amount so I don't know how it would turn out. I would wait until you have the right amount of arrowroot on hand.
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      • Pat

        December 4, 2015 at 1:02 pm

        Can you replace arrowroot with tapioca flour?
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        • Deliciously Organic

          December 7, 2015 at 12:56 pm

          I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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        • MamaV

          September 22, 2016 at 4:51 pm

          I did, they were amazing.
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  15. Janet

    January 1, 2014 at 1:57 pm

    I have a grandson that cannot have dairy. Has anyone tried these with coconut oil instead of butter? It may not take as much. Thanks
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    • Deliciously Organic

      January 2, 2014 at 6:30 am

      I haven't tested it, but coconut oil should work just fine as a substitute.
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  16. L.Dee

    January 23, 2014 at 5:49 am

    My granddaughter is unable to have eggs & dairy. Can you recommend subs for these ingredients?
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    • Deliciously Organic

      January 23, 2014 at 7:25 am

      I haven't tested this recipe with other ingredients, so I can't say what would work best. Sorry I can't be of more help.
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    • Laura Moore

      December 11, 2014 at 9:45 am

      I often substitute coconut oil for butter or other oils and fats and you could make a flax egg to replace the egg. I haven't tried it but it should work. To make a flax egg, mix 1 tbsp of ground flax with 3 tbsp of water and let sit for 5 mins before adding it in the dough. Good luck!
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  17. Carol

    January 25, 2014 at 11:42 am

    I have made these a few times and each time they do not disappoint. They're incredible. My next attempt will be to use coconut oil as a substitute. Thank you for a delicious recipe!
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  18. Lynn

    January 27, 2014 at 4:59 pm

    You nailed it!! Perfect is exactly what these cookies are! I normally can get my family to try a grain free or gluten free cookie, but they rarely go back for more. Not so with these delicious cookies! My daughter invited her friend home after school and requested the molasses cookies for their snack. Thank you for another wonderful recipe!
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    • Deliciously Organic

      January 29, 2014 at 8:07 am

      I appreciate the feedback! I'm so glad you all enjoyed them!
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  19. Wendy

    February 4, 2014 at 2:25 pm

    Wow. These were fantastic. I got many compliments, and from some very discerning cooks. I was kind of surprised I had any left to share. I might have eaten about half of them. Maybe. Loved the mouth feel, just like a good molasses cookie should be. Thanks for sharing!
    to Wendy" aria-label='Reply to this comment to Wendy'>Reply to this comment
    • Deliciously Organic

      February 5, 2014 at 7:44 am

      You're welcome! I appreciate the feedback. I'm so glad you all enjoyed them!
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  20. joanna

    February 24, 2014 at 2:11 pm

    I have very much enjoyed these, I have though added more ginger, in fact 1/4 cup of crystallized ginger, I love the ginger flavor
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  21. Maria

    April 6, 2014 at 1:14 pm

    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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    • Deliciously Organic

      April 7, 2014 at 8:12 am

      I'm so glad you enjoyed them! I appreciate the feedback! :)
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    • Cyndi

      December 9, 2020 at 1:29 pm

      Has anyone tried these with almond pulp? I have a bunch in the freezer. :-)
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  22. Jana

    May 31, 2014 at 12:26 pm

    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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    • Deliciously Organic

      June 2, 2014 at 8:15 am

      Thank you!! I really appreciate the positive feedback! I'm so glad you enjoyed them! :)
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  23. ~Bea~

    July 13, 2014 at 11:58 pm

    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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    • Deliciously Organic

      July 14, 2014 at 7:52 am

      I carefully test my recipes and use this specific amount of baking soda to give the correct texture. I haven't tested it with less baking soda, but you could give it a try. The cookies won't have the same texture as the original recipe, but will still taste great!
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  24. Theresa

    September 5, 2014 at 2:23 pm

    Help please! No matter how many times I make these they seem to always spread out thin and burn slightly! :( I've tried decreasing time, temperature, and changing the level of the oven rack. Any thoughts? I love the flavor of these but would like them to look as beautiful as they do in your photos! Thank you!
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    • Deliciously Organic

      September 6, 2014 at 8:43 am

      Hmm...I'm not sure why you're having problems. Did you make any substitutions? What brand of sweetener and flour are you using?
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  25. Theresa

    September 9, 2014 at 8:56 am

    Ah! They turned out great when the dough was frozen and I didn't put sugar in the raw on the bottom of the cookie! Also realized I needed to decrease time & temp due to my convection oven! Thank you!
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  26. Paulette

    October 28, 2014 at 7:48 pm

    I'm having trouble finding arrowroot flour. Would arrowroot powder be a workable substitute or would you suggest another substitute?
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    • Deliciously Organic

      October 29, 2014 at 6:36 am

      Arrowroot powder is the same as arrowroot flour. Also, online is one of the best places to purchase (and usually the best price, too!).
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  27. Megan

    November 10, 2014 at 9:47 pm

    I have everything on-hand except for arrowroot flour. Do you have any suggestions for a substitution? Thanks!
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    • Deliciously Organic

      November 12, 2014 at 10:52 am

      Tapioca flour might be a good substitute.
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  28. Karen

    November 23, 2014 at 12:51 pm

    Theresa, mine also came out flat (but not burnt). I subbed coconut oil for the butter; maybe that was the reason? I'll try freezing my dough balls first next time, and maybe use butter. Still, a great tasting ginger cookie!
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  29. Tina

    December 10, 2014 at 12:56 pm

    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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  30. Tina

    December 10, 2014 at 12:58 pm

    I forgot to mention I used Earth Balance Soy Free buttery spread in place of the butter and it worked very, very well. They rolled very nicely and the finished cookie looks just like the picture!
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    • kate t

      February 16, 2016 at 6:27 pm

      great! thanks for posting this!
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  31. Melissa

    December 13, 2014 at 9:10 am

    I just made these this morning and, you're right, these really are the PERFECT molasses cookie. Easy, delicious... I'm going to have to make another batch! Thank you!
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  32. Stef D

    December 20, 2014 at 9:22 am

    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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  33. natalie

    December 20, 2014 at 1:22 pm

    I made this recipe multiple times. Each time my cookies spread, were paper thin, no matter how far apart I put them. As mentioned, I repeated it several times. They never looked like the picture at all, not even close. Are you sure the amount of butter is correct? Finally gave up and threw the recipe out.
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    • Deliciously Organic

      December 21, 2014 at 7:28 am

      Hmm...I'm not sure why they are spreading. I've made them multiple times without any issues. Did you make any substitutions? Even the smallest substitution or change in any of my grain-free recipes can change the texture or flavor.
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      • Jan

        February 29, 2020 at 10:07 am

        These are delicious and even better the second day! Wow, so good. The only thing I will do next time is add 1/2 tsp. Ground cloves and a scant teaspoon of fresh grated ginger. We like spice so I think that will make them perfectly to our taste but they are wonderful as they are. The molasses in them is the best! Thank you for a great recipe!
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  34. natalie

    December 22, 2014 at 3:36 am

    No substitutions were made at all and my cookies spread and were paper thin, over and over regardless of how far apart I put them. I don't know what's wrong.
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    • Deliciously Organic

      December 22, 2014 at 6:07 am

      I'm sorry to hear that. I really don't know what went wrong.
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    • GB

      May 14, 2020 at 3:18 pm

      I wonder if you didn’t let the dough ‘rest’ before you made them into balls. It usually makes a difference with almond flour.
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  35. Erin

    December 24, 2014 at 11:59 am

    These cookies are fantastic! My whole family loves them. Thank you for the amazing recipe, Carrie!
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  36. Tina Matney

    February 9, 2015 at 3:37 pm

    Thank you for posting up a recipe that is one of those rare ones I come across that is 1) I didn't have to sub anything for lack of ingredients in my pantry 2) So simple a child could bake them 3) Beautiful texture that looks exactly like the photo and is 4) DELICIOUS!
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  37. jeanenne

    March 30, 2015 at 12:34 pm

    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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  38. Kathleen

    June 12, 2015 at 9:05 pm

    this sounds absolutely delicious. Do you think using a sugar free substitute like erythritol or xilytol work ok?
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    • Carrie Vitt

      June 15, 2015 at 8:47 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  39. Katrina B.

    November 19, 2015 at 10:06 pm

    Just found your recipe last night on Pinterest and made them today. They are delicious! I did not have enough almond flour so I replaced 1/2 of the almond flour with brown rice flour. I can't stop eating them!
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  40. Noelia

    November 24, 2015 at 10:13 pm

    I tried these today, I didnt have almond flour but I had pecans from my backyard and grounded them up to make a flour, the cookies didnt stay in a ball but they were so soft and chewy, everybody loved them, really delicious. thanks.
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  41. Elizabeth

    December 10, 2015 at 5:30 am

    Thank you for sharing !
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  42. Kimberly

    December 10, 2015 at 5:32 am

    Thank you for sharing !
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  43. Julie Calcao

    December 11, 2015 at 12:28 pm

    I just tried the recipe and forgot to buy coconut flour and used rice flour that I had on hand. Well, the substitution didn't work out. The cookies ended up flat and had to cook them half the time :( That will teach me to substitute.
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  44. kate t

    February 16, 2016 at 6:25 pm

    what's a good sub for ghee/butter if dairy free?
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    • Deliciously Organic

      February 17, 2016 at 4:30 pm

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  45. Sarah

    April 21, 2016 at 8:42 am

    I'm so late to this recipe post but I made these last night and was so impressed! I've basically sworn off any paleo baking bc coconut flour is such a bully and can just take over, use up too many eggs, and make for spongey custard textures. These are like legit cookies! I used maple sugar instead of honey and coconut butter instead of ghee. Would definitely make again!
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    • Deliciously Organic

      April 21, 2016 at 3:44 pm

      You are so sweet! I'm so glad you enjoyed the cookies! :)
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  46. Xandria Webb

    December 12, 2016 at 8:59 am

    Hi Carrie! It was such a delight to get to meet you at the WAPF conference a few weeks ago. Since then, I have enjoyed perusing your site and made these cookies three times because they are so amazingly delicious! Thank you for sharing your creativity with so many :) Blessings, Xandria
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    • Deliciously Organic

      December 13, 2016 at 1:33 pm

      Thank you! :)
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  47. Lisa Perry

    December 23, 2016 at 9:19 am

    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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  48. Sunny

    November 25, 2017 at 10:28 pm

    This recipe was a sad waste of good ingredients and time. Followed the recipe exactly and the flavor actually succeeded in being bad even with all the sweetener and the texture wasn't even in the same right ball as what I was looking for in a molasses cookie.
    to Sunny" aria-label='Reply to this comment to Sunny'>Reply to this comment
    • Deliciously Organic

      November 27, 2017 at 2:57 pm

      I'm sorry to hear you didn't like them. I make them as gifts during the holidays and they are always a huge hit!
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  49. Kelly

    March 1, 2018 at 6:02 pm

    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! =)
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  50. Meghan

    December 2, 2018 at 6:29 pm

    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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    • Deliciously Organic

      December 3, 2018 at 1:39 pm

      I'm so glad you enjoyed them! These are my absolute favorite to make during the holidays! :)
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      • Meghan

        December 3, 2018 at 7:13 pm

        These and Snowballs (Mexican Wedding Cookies, Russian Tea Cookies) are my favorites, and if I can make them both grain free then I will be a very happy camper!
        to Meghan" aria-label='Reply to this comment to Meghan'>Reply to this comment
  51. Shannon Smith

    May 20, 2019 at 11:35 pm

    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.
    to Shannon Smith" aria-label='Reply to this comment to Shannon Smith'>Reply to this comment
    • Deliciously Organic

      May 21, 2019 at 9:35 am

      I'm so glad you enjoyed them! I don't include nutritional values of my recipes, but you are more than welcome to insert them into a recipe software to see the values.
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  52. robert raymond

    December 11, 2019 at 1:40 pm

    Your recipe calls for unsulphered molasses with a link to a site for purchasing blackstrap molasses. I'm just wondering if you meant for us to use blackstrap or a more regular molasses like Grandma's which is much sweeter?
    to robert raymond" aria-label='Reply to this comment to robert raymond'>Reply to this comment
    • Deliciously Organic

      December 12, 2019 at 9:59 am

      The unsulphured blackstrap molasses that I used in the recipe is the one I also linked too.
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  53. Katie

    December 9, 2020 at 2:00 pm

    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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  54. Linda

    August 21, 2022 at 8:14 pm

    These molasses cookies are AMAZING! I have just gone grain free this past year after being gluten free for many years. I love making these cookies because ALL of my friends and family members love the taste and texture. I am going to be trying more of your recipes!!
    to Linda" aria-label='Reply to this comment to Linda'>Reply to this comment
    • Deliciously Organic

      August 22, 2022 at 9:09 am

      I'm so glad you all enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Healthy Way To Cook Daily Recipe Inspiration: The Perfect Molasses Cookie | Healthy Way To Cook says:
    February 12, 2014 at 7:44 am
    […] spices like ginger and cinnamon, molasses cookies are the perfect holiday treat.  This recipe from Deliciously Organic is even more perfect because the cookies are grain free, gluten free, and paleo, so you can feel a […]
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  2. A Collection of Our Top 11+2 Delicious Gluten-Free Dessert Recipes! | Women's f Blog says:
    October 13, 2014 at 11:15 am
    […] Click here for image credit and full recipe […]
    to A Collection of Our Top 11+2 Delicious Gluten-Free Dessert Recipes! | Women's f Blog" aria-label='Reply to this comment to A Collection of Our Top 11+2 Delicious Gluten-Free Dessert Recipes! | Women's f Blog'>Reply to this comment
  3. Grain free breakfast bars ☺ Grain free breakfast cookies - Grain-free, Wheat-free, Gluten-free ... says:
    October 20, 2014 at 12:31 pm
    […] The Perfect Molasses Cookies (Grain Free, Paleo, Gluten Free) […]
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  4. Thanksgiving Recap - Tryptophan + Twin Love - Beauty and the Box | Exploring CrossFit, Health and Real Food One Blog Post At A Time says:
    December 1, 2014 at 2:51 pm
    […] Perfect Paleo Molasses Cookies by Deliciously Organic. These were super easy to make and were the perfect amount of sugar and […]
    to Thanksgiving Recap - Tryptophan + Twin Love - Beauty and the Box | Exploring CrossFit, Health and Real Food One Blog Post At A Time" aria-label='Reply to this comment to Thanksgiving Recap - Tryptophan + Twin Love - Beauty and the Box | Exploring CrossFit, Health and Real Food One Blog Post At A Time'>Reply to this comment
  5. 50 Healthy Holiday Cookies - Primavera Kitchen says:
    December 11, 2014 at 3:11 am
    […] 5. The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free) tem foto from Deliciously Organic (Picture Below) […]
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  6. Grain Free Holiday Cookies (and Treats) Recipes - Cavewife Cooks says:
    December 16, 2014 at 6:49 pm
    […] of PaleOMG) The Healthy Gingerbread House (courtesy of He Won’t Know It’s Paleo) The Perfect Molasses Cookie (courtesy of Deliciously Organic) Tagged with: AIP, autoimmune protocol, blog, chocolate, […]
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  7. Link Love (2014-12-27) | Becky's Kaleidoscope says:
    December 27, 2014 at 3:59 am
    […] The Perfect Molasses Cookies (Grain Free, Paleo, Gluten Free) – Deliciously Organic […]
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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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