Grain-free Spiced Molasses Cookies – Gluten-free & Dairy-free

Grain-free Spiced Molasses Cookies - Gluten-free and Dairy-free //

It has been a very busy few weeks for us, we have had shows every weekend, we have been trying to get our Christmas shopping done as early as possible since we have to ship ALL of our gifts this year. On top of all of this I have had a lot of work to do and I just can’t seem to get it all done. It’s been madness. I am looking forward to Christmas eve when I think all of this craziness will be over and I can truly just enjoy the holidays. My favorite time of year.

Grain-free Spiced Molasses Cookies - Gluten-free and Dairy-free //

We had a bunch of  friends over last night for a little Christmas cocktail party thing. Nothing fancy, just some mulled wine, spiked egg nog, a hot cocoa bar and lots of snacks and treats! Sooo much food, as always! Mark ran to the store and bought a big tray of various gluten-filled Christmas cookies for everyone else, but I wanted to make a fun holiday-inspired cookie that both me and my friend Debbie (who is new to eating gluten-free) could enjoy!

Grain-free Spiced Molasses Cookies - Gluten-free and Dairy-free //

Of all the Christmas cookie options there are, lately I have been craving a good chewy spiced molasses cookie. There is something about the smell of them baking and that nice hint of spiciness – that just gets me every time.

These gingerbread inspired cookies are grain-free and I believe they are paleo-friendly, if you leave off the sugar on top, which is option. These are chewy and full of holiday flavor.

What’s your favorite holiday cookie?

Grain-free Spiced Molasses Cookies - Gluten-free and Dairy-free //

[print_this]Grain-free Spiced Molasses Cookies – Gluten-free & Dairy-free
Makes 18-24 cookies

  • 2 1/2 cups of blanched almond flour
  • 1 tablespoon ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon unrefined sea salt
  • 1 tablespoon of freshly grated ginger or 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • pinch or two each of ground cloves, ground nutmeg and ground cardamom
  • 2 local farm fresh eggs, room temperature
  • 2 tablespoons melted coconut oil (you could also use butter or ghee)
  • 1/3 cup honey
  • 3 tablespoons organic unsulphured blackstrap molasses

For topping:

  • 2 teaspoons raw organic sugar cane (optional)

Preheat the oven to 350ºF and line two baking sheets with parchment paper.

In a large bowl whisk together the almond flour, ground flaxseed, baking soda, salt and all of your spices, to combine. In separate smaller bowl whisk together the eggs, melted coconut oil, honey and blackstrap molasses.

Add the wet ingredients to the dry and mix until well combined. Using a tablespoon scoop about 1 tablespoon of the cookie dough for each cookies and form it into a ball. Place about 2 inches apart on the baking sheet. Gently press them down into disks and sprinkle with a little raw sugar (optional).

Bake for about 10-12 minutes, until the top begins to crack a little and they start to lightly brown. Remove the cookies from the oven and allow to cool on the baking sheet for about 5 minutes. Continue to cool the cookies on a baking rack. [/print_this]

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Just made a half-batch for a get-together I have tomorrow. Of course, I had to eat one to make sure they were fit to serve to guests! They turned out *fantastic*.

Thanks! I will make these today. We have a holiday party at work this week and my boss and I both eat clean so this will be great for us. Everybody else can eat the sugar and flour!

I’m super excited to try this recipe! Thanks for posting. One question: I’ve recently had to go egg free. Any suggestions for substitutions in this recipe?

If you search online, you can use soaked chia seeds as an egg substitute. I’ve tried it before and it was great. Taste was slightly different but texture was perfect.

Hi. I followed the recipe as written halving the baking soda for high altitude and minus the cinnamon due to an allergy and my cookies were totally flat and melted together… any suggestions? Thanks!

that’s so weird Hethyr, I am so sorry to hear that. I made them three times already with no issues at all. What brand of almond flour did use? Was it blanched?

I’m not sure of the brand since I bought it bulk, but it is blanched. They look so darn good – I’m going to have to give it another shot. Crossing my fingers for better results this time. :)

Hi Beth, these are delicious!! I have a long list of food sensitivities. The funny thing is I can have molasses :-) I made the cookies without honey as it is one of my sensitivities. I used almond oil instead of coconut oil because that is another sensitivities. These turned out great without the honey or sugar. I used Bob’s Red Mill Almond Meal/Flour. I will see if I can find an almond flour that is finer next time.
This recipe is a keeper that’s for sure!! Thank you Beth!


Hey there Jessy thanks for writing. I am sorry to hear that you had issues with this recipe. Let’s try to troubleshoot this. Did you use blanched almond flour? It can’t be almond meal, it must be blanched almond flour. If so, what brand did you use. When you say you blended your almond flour? What does that mean? Also did you change anything else about this recipe? Grain-free baked goods can be quite temperamental, so even the smallest of changes can affect a recipe like this, a great deal.

Hi Beth,

Thanks for your concern and quick reply. Now i understood why this happened, it is because i got the whole blanched almonds and i blended them to become flour. I thought this might work but it seems not.

Thanks again, i will try the ready made almond flour.


yeh unfortunately almond flours are not all created equal, some brands just don’t work. I would suspect if you ground your own, that could definitely have something to do with it. I am sorry it didn’t work out, I wish almond flour wasn’t so finicky.