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