Big & Soft Paleo Ginger Molasses Cookies

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Oh goodness… I can’t believe it’s December! What happened to November?! In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. ūüėČ

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I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!). The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snaps, there’s something equally amazing about the big and soft ginger molasses cookies. These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one! ūüėČ

OH! And speaking of cookies… my sweet and talented friend, Jeanine, of¬†The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking¬†HERE.¬†


Big & Soft Paleo Ginger Molasses Cookies
  • 1 1/2 cups blanched almond flour (I use either Honeyville or Anthony's)
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 egg
  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Refrigerate the dough for at least 2 hours.
  5. Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
  6. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.

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This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesday, Allergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 


    • Megan says

      Hi Rachelle,
      I’d imagine corn starch would work just fine, but I haven’t tried it myself so I can’t tell you for certain.
      ūüėČ Megan

  1. says

    Oh wow, these look spectacular!!!! What festive cookies.

    Big hugs to you and happy early anniversary!

    (stay warm my friend…I can only imagine how cold it is in Alaska right now…it’s freezing here)!!


  2. Cathy says

    Any recommendations for a substitute for the almond flour? Grandson with peanut/tree nut allergies so I can’t use almond flour (coconut flour is okay, though).

    • Megan says

      Hi Cathy,
      There are a couple options here (just please keep in mind I haven’t tried either of them). I think substituting ground sunflower seeds for the almond flour would work. If you want to try another gluten free flour though, like sorghum flour, I think you may need to bump up the fat. Almond flour (and sunflower seed flour) has such a high fat content on it’s own that it doesn’t require as much fat as other flours. So if you do use sorghum flour, keep the 1/2 cup coconut oil, but also add 3-4 tablespoons of palm shortening. Hope that helps, and please let me know if you try either option!

  3. Deborah says

    My daughter has a sensitivity to coconut. Many of the baked good recipes call for coconut flour. Do you have a recommendation – substitute another flour? What does the coconut flour do for the cookies? Thanks,

  4. Alanna says

    I made these yesterday and they were spectacular!! No one would ever know they were Paleo! I’m new to Paleo, so I’m new to the few flours to bake with. I’m learning though and this was a perfect balance! I will be using the base flour/fat/sweetener for this for other cookies. And maybe making them smaller. So happy I found this! Thanks!

    Oh and something that I’m self promoting is a natural, fruit based sweetener called FruitSweet. sold by Wax Orchard. You should look them up sometime!

    • Megan says

      Hi Cheryl,
      Thank you! I have not tried to make these egg free… it’s actually been a while since I’ve made them, but I *think* they’d do okay without the egg. Maybe try a chia egg as a replacement? One egg certainly is so much easier to replace than 2-3! ūüėČ

  5. Caitie says

    I made this yesterday night, and made two more batches to share with my mom afterwards i loved them so much! They’re the best grain free cookies I’ve come across, and definitely in my favorite cookie recipes even counting regular ones.
    I’d just like to add in my experience, i had to add 15 minutes to the cooking time for some reason to get them to solidify, and ten minutes for the second batch. Its probably my old oven or maybe i didn’t flatten them enough, but fyi for anyone else, cooking time can vary. Just poke them every few minutes if they come out still dough :)
    Thanks for the recipe!

  6. Larissa says

    I made these tonight but it turned out to be a light brown color! It looks nothing like the dark ones in your pictures :/ the only thing I changed was i used general gluten free four for almond flour and I only had 1/4 cup of coconut oil, so I put some crisco to fill in the rest for coconut oil.


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