These sweet and perfectly spiced Soft Paleo Ginger Molasses Cookies are irresistible and delightfully addicting! Â Made with coconut flour and sweetened with coconut sugar and molasses, they’re gluten free, grain free, dairy free, and Paleo.
Isn’t there something about rolling cookie dough in sugar that makes you feel like the holidays are here? Â That and hot tea – it’s funny how I’ll have hot coffee year round, yet when I break out hot tea I know winter is coming…
…Even if it’s technically 60 degrees outside and raining right now. Â I made tea and these yummy soft ginger molasses cookies and that’s going to have to be “winter” enough for me for the moment!
Long before I knew what Paleo was, or that you could bake with anything other than all purpose flour, baking cookies in the month of December was my favorite thing to do. Â I like to be original that way. Â Baking cookies during the holidays sure does make me a unique snowflake, or so I would like to think…
Just kidding! Â I like that I enjoy baking holiday cookies BECAUSE it makes me feel connected to the rest of the world, somehow. Â The month of December means we can all join together over our love for baking treats, drinking hot chocolate or tea, and finally having a valid excuse to live in sweatpants.
I’m feeling all warm and fuzzy just thinking about it! Â And that has nothing to do with the fact that I am actually drinking tea and wearing sweatpants right now. Â And possibly eating more of these paleo ginger molasses cookies. Â You just read yesterday that I made three batches of these, right? Â Luckily for me, they all made it to the third day tasting delicious, maybe even better than they tasted the first!
Assuming you decide to make only one batch though, I doubt these will last two days in your house.  They are sweet, a little spicy, soft, a bit chewy (especially the day after) and downright addicting.  Don’t say I didn’t warn you – bake these with a friend so you’ll have a witness and an obligation to share 🙂
One little secret about these soft and chewy paleo ginger molasses cookies, is that I never planned to make them with coconut flour – it was supposed to be almond all the way. Â What happened? Â Well, I was at the store that typically has an overflowing selection of every gluten free and Paleo baking supply I could ever want. Â For great prices too, by the way.
Anyhow, I came prepared with my list, saw the almond flour on the list, and sadly, a big gaping empty space where they usually stock the blanched almond flour.  (And yeah I’m that crazy person who will take everything off the shelf to search, before accepting they’ve run out. Don’t worry, I put it all back.)
Instead of going to another store, I decided to take on the challenge of making these with coconut flour and I’m really glad I did. Â Sure, it took a couple of tries to get it right, but, I’m thrilled with the final product and I know you will be too!
Soft Paleo Ginger Molasses Cookies
Soft Paleo Ginger Molasses Cookies
Ingredients
- 2 large eggs
- 3 tbsp coconut sugar use a bit less if you don't want a very sweet cookie*
- 1/4 cup blackstrap molasses
- 1 tsp pure vanilla extract
- 1/4 cup smooth cashew butter
- 1/4 cup coconut oil melted and cooled
- 2/3 cup coconut flour
- 1 and 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- pinch of salt
- a few tbsp coconut sugar for dipping - **optional
Instructions
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Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper
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In a large bowl, whisk together the eggs, coconut sugar, molasses, vanilla, cashew butter, and coconut oil until very smooth
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In a separate bowl, combine the coconut flour, ginger, cinnamon, baking soda and salt and mix
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Now slowly mix the dry ingredients into the wet until a sticky dough forms. Chill the cookie dough for about 5 minutes to allow it to firm up enough to roll into balls.
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Roll the dough into 1.5 inch balls and then roll in the coconut sugar**
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Place each ball on the cookie sheet and flatten to about 1/2 inch thickness before baking.
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Bake in the preheated oven for 8-10 minutes, until the tops crack. They won't seem "set" yet but they're perfect!
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Remove from oven, cool on baking sheet for 2-5 minutes before transferring to wire racks to cool completely before serving. Enjoy!
Recipe Notes
*With 3 tbsp coconut sugar it was significantly sweet (loved by my kids!) but I preferred the batch with 2 tbsp
!**Optional step (recommended!) - lightly roll in coconut sugar for a final touch before baking
What’s your sign that the holiday season is here? Â
What’s your favorite holiday cookie to bake?
I go through major baking phases, usually this time of year too even though we don’t celebrate Christmas! I don’t bake like I once did when I had my cookie business but once I make one batch, I get hooked on baking again! I may have to pin this recipe to multiple boards, looks so good!
I know – we do make Christmas cookies usually just because it’s fun 🙂 And it’s so easy to get hooked on baking cookies once you get started.
Yum! These sound incredible. Where do you find good prices for your baked goods? I’m looking for deals! PS I’m totally that person scrounging the shelves too hehe!
The Shoprite by me has amazing prices for everything that you’d typically find at Whole Foods – especially flours, baking stuff, and chocolate!
Can these cookies be made with almond butter instead of cashew butter?
My sign the holidays are here is when twinkle lights get put up in the trees around me. They are seriously one of my absolute favorite parts of the winter season, and I honestly get sad to see them go.
Yes! I feel that way too – when the decorations are up it means it’s here!
YUM! I love holiday baking too, but I guess that’s going to look a little different this year, but thanks for a recipe that’ll keep me with the tradition. I like thumbprint cookies at Christmas because they’re fun to decorate and we usually make a peppermint something!
Different but still just as fun!
these just fuel my obsession with molasses even more! Yum! 🙂
Molasses is SO good, too good!
YUM!! Can’t wait to make these. I only bake cookies during the holidays (I never want them any other time for some reason!) so when I start baking and putting on the music it’s definitely holiday time!
Baking + holiday music (and comfy clothes) = bliss!
Ginger molasses is such a great combination, and huge props for making these work with coconut flour! I love the stuff, but it’s tricky as all heck in baking. And I start feeling festive as soon as the snow falls. Before that, it just feels like my brain is stuck in September.
Yes it can be tricky, especially with cookies. I love the coconut/tapioca combo for pancakes and muffins but cookies can get dry and cakey if you add a tbsp too much!
I’m thrilled you made these with coconut flour because it means I can indulge in your recipe without having to figure out how to make it nut free 🙂 And I love holiday baking for the same reason, it gets you in the spirit!
There is cashew butter in the recipe, but, I think you can sub for more coconut oil and it will still work – just might be a bit less chewy. And nothing like getting in the spirit with delicious baking 🙂
This looks like a perfect breakfast food to me! With tea or coffee? YUM. Warm out of the oven? YES PLEASE.
Adam’s been eating these for breakfast, so absolutely 🙂
soft ginger cookies are really the best (and chewy)! We never baked cookies in my house during the holidays growing up…so I guess now I’m making up for lost time! (At least this year I am!)
My mom didn’t really bake when I was a kid – I’ve been making up for lost time since I was your age 🙂
Molasses cookies are literally one of my favorites!! yummm, these look delicious!!
ps: I’m that crazy girl too that takes everything off the shelf to look, usually its for my cans of pumpkin though :p
xo,
Sarah Grace
I did that with pumpkin recently too – luckily found it though!
Yum! These look amazing!
Thanks 🙂
I have a runner friend that keeps raving about her moms molasses cookies. I should try making these for her to see how they compare.
Not sure these stand up to the traditional non-paleo ones, but, they’re still good!
I love ginger cookies at the holidays! Getting out Advent calendars and candles is usually the first sign that Christmas is here, and cookie baking often accompanies the decorating!
Candles also give me that warm feeling! With the kids I’m always nervous to put them out though.
these look so damn ridonkey donk good!!! i wish i could just manifest them by sheer will… darn.
i love christmas music! i’ve been listening to all the old music from Nat King Cole to Buble. i can’t stand myself.
i love these cookies. i also love mincemeat pies. it’s a tradition from my mom, she makes great pastry and these cute little mincemeat (s piced fruit) tartlets. so festive!
Lol thanks Danielle! With 3 batches I could’ve sent you some 😉
Peppermint is usually my go to for all things holiday but ginger is a close second. These sound amazing!
Thanks! I don’t have ginger out of my system yet – still getting started 🙂
I love all baked goods. The cashew butter in these sounds ridiculously good!
Cashew butter makes almost anything better 🙂
I am also that a crazy person who frantically searches for my out-of-stock item. I’ve had other customers ask me if they can help look for something – out of pity and disbelief I think 🙂
I need to stop being that person! BUT I hate accepting I have to make another trip, to another store. I’m constantly at grocery stores!
To be totally honest, I’m glad you made these purely with coconut flour too because I don’t have any almond flour and ginger cookies are some of the Hubby’s absolute favorites.
I do think anything is possible with coconut flour – as long as you don’t add too much! Even a tbsp extra can make something chalky I’ve noticed.
These are awesome! I just made them and followed the recipe, except I substituted 1 Tablespoon + 1.5 teaspoons maple syrup for the coconut sugar in the recipe.. We didn’t have any coconut sugar on hand so rolled in raw can sugar and so good! Will be making these again!
So thrilled you liked them! Thanks for letting me know, and glad they also work well with maple syrup 🙂
Okay these are so good! I searched for a ginger snap cookie recipe without almond flour & paleo friendly and this is what I found! So pleased. Thanks
Awesome! So glad you liked these 🙂
Made a double batch of these tonight for the first time. I substituted almond butter for the cashew butter because I was in a pinch. However, next time I’m going to make sure I have cashew butter on hand. Kids loved them even with the so-so substitution. Thank you for a great recipe!
Awesome! I like cashew butter for it’s milder flavor but a nice creamy almond is good too! Glad you guys liked them!
These are by far the best Paleo cookie I have made yet. The flavor is excellent, but besides that, the texture and lightness of the cookie make it impossible to tell that it is Paleo. Thank you so much, this recipe is a keeper:)
Awesome! I actually haven’t made these cookies in so long, time to revisit! So glad you liked them 🙂
Do you happen to have a coconut flour pizza dough recipe? I’ve looked and don’t see anything. Thanks
Ooh sorry I don’t! I’ve seen so many great ones on Pinterest though – I have a board with a few of them you can look at if you want: https://www.pinterest.com/Paleorunmomma/paleo-gluten-free-pizza/
Just made these and they are fantastic! I used raw honey (2 Tbsp, instead of coconut sugar and omitted the cashew butter (to make it nut free) and they turned out WONDERFUL! Big hit to start off the Holiday season. Thanks for the wonderful recipe!
That’s awesome – thrilled you liked them!
Can I use cookie cutters for these or will they not hold their shape?
I’m thinking the dough might be too sticky as is, but you could try chilling in the freezer and rolling between parchment paper, not sure!
Looking forward to trying your recipe
Thank you!
Hope you like it!
Hi, I would like to try this recipe but I’m sensitive to eggs…do you know if there is any substitute that might work instead of eggs? Would applesauce work for this?
I know that some people substitute eggs with flax or chia eggs. I haven’t tried it but many have had success so it’s worth a shot! Here’s a guide for how to do it: http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
These are the best paleo cookies ever. My husband likes them better than the flour version. I cut coconut flour with half almond flour Nd substituted almond butter for cashew butter (That’s all I had on hand). Thanks for the great recipe!
I’m so happy you enjoyed them! Woohoo!
My husband has a auto immune disease and he can’t have starch and that is in almost everything. Can I use use cream cheese in place of almond butter. Nuts and beans are all starch.
Thank you
Made these and substituted tahini for the almond butter to make them completely nut free and they came out dry :(. Mine didn’t end up crinkling at all and I pulled them out at the 10 minute mark. Next time I’ll try baking them for less time and know mine may not crinkle at all!
How can I make these thin and crispy instead of pillowy?
Do you know if this would work with seed butter in place of cashew? I’ve got 4 different kinds of butters in my pantry, but cashew isn’t one of them!
What is calorie and carb count per cookie?
Unfortunately these are the consistency of syrup and I cannot roll them into balls. No idea what went wrong, I followed it exactly
Delicious!! I actually used 2 tbsp of maple syrup instead of coconut sugar, and peanut butter instead of cashew butter. Love them… thank you.
We loved the cookies. Maybe a bit more ginger!! YAY