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You are here: Home / Candies, Cookies & Bars / Big & Soft Paleo Ginger Molasses Cookies

Big & Soft Paleo Ginger Molasses Cookies

December 9, 2013 by Mēgan 39 Comments

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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!

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. 😉

I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!).

So here’s the details on these cookies:

These Big & Soft Paleo Ginger Molasses Cookies are great any time of year, but I especially enjoy them around the holidays.

The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snap cookies, there’s something equally amazing about the big and soft ginger molasses cookies (you know what I mean?).

These cookies are so incredibly soft… they quite literally melt in your mouth. Before you know it, friends will be begging you for the recipe.

I prefer these cookies a bit more on the “well done” side. Even still, these cookies will still remain soft.

OH! 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.

You can also try these other ginger flavored goodies from my friends:

Gluten-Free White Chocolate Gingerbread Cookies from My Gluten-Free Kitchen
Soft Gluten-Free Ginger Cookies from Faithfully Gluten-Free
Gluten-Free Gingersnaps from My Gluten-Free Palate

Enjoy!
xoxo,
Megan

big & soft paleo ginger molasses cookies

Big & Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/2 cup arrowroot starch or tapioca 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 large egg

Instructions

  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. Drop heaping tablespoons of dough onto a parchment or silicone lined baking sheet.
  5. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool (otherwise they will be very soft and will break apart).
© Mēgan Ancheta

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

pinterest collage paleo ginger molasses cookies

Filed Under: Candies, Cookies & Bars, Gluten Free, Paleo/Grain Free, Sweet Treats Tagged With: Christmas cookies, cookies, dairy free, desserts, ginger, gluten-free, grain free, holiday cookies, honey, molasses, paleo, primal, real food, recipes, refined sugar free, soy free

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Reader Interactions

Comments

  1. Charlotte Moore

    December 10, 2013 at 5:27 am

    I will take a soft cookie any day over a crunchy one.

    Reply
  2. Laura @ Gluten Free Pantry

    December 10, 2013 at 7:03 am

    I can’t believe it is December too Megan-and December 10th! Wow, this year just flew by. Ginger cookies paired with a large cup of coffee sounds like perfection to me 🙂

    Reply
  3. Jeanine - the Baking Beauties

    December 10, 2013 at 7:32 am

    Megan, thank you SO much for sharing the e-book! Your cookies look amazing!

    Reply
    • Megan

      December 10, 2013 at 12:06 pm

      It was my pleasure, Jeanine!

      Reply
  4. Rachelle Stratton

    December 10, 2013 at 9:41 am

    Can I use corn starch instead of arrowroot starch? None of the local stores here carry arrowroot starch.

    Reply
    • Megan

      December 10, 2013 at 12:05 pm

      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.
      😉 Megan

      Reply
  5. Amber

    December 10, 2013 at 11:14 am

    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)!!

    xoxo

    Reply
  6. Cassidy @ Cassidy's Craveable Creations

    December 10, 2013 at 2:24 pm

    WOW! These cookies look amazing, I love big, soft cookies and I can’t wait to make them 🙂

    -Cassidy

    Reply
  7. Adrienne @ Whole New Mom

    December 10, 2013 at 5:37 pm

    LOVE! Pinning! I am grain free now. Hope you are well!

    Reply
  8. Vicky

    December 12, 2013 at 11:08 am

    Oh my, these are so festive and look so delicious, yum!

    Reply
  9. Cathy

    December 12, 2013 at 1:51 pm

    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).

    Reply
    • Megan

      December 12, 2013 at 2:39 pm

      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!
      Megan

      Reply
  10. Kate @ Eat, Recycle, Repeat

    December 17, 2013 at 3:46 pm

    Megan – you’re great. I love all your recipes!

    Reply
  11. Deborah

    December 18, 2013 at 9:55 am

    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,

    Reply
  12. [email protected]

    December 18, 2013 at 4:50 pm

    This is exactly what I have been looking for (and craving!!) Can’t wait to make these!

    Reply
  13. Alanna

    December 19, 2013 at 5:54 am

    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!

    Reply
  14. Shirley @ gfe & All Gluten-Free Desserts

    October 7, 2014 at 7:34 pm

    Woohoo, Megan! These cookies were tops on Gluten-Free Wednesdays last week! Congrats! 🙂

    xo,
    Shirley

    Reply
    • Megan

      October 8, 2014 at 1:53 pm

      Awe – awesome, Shirley! 😉 Thanks so much! xoxo

      Reply
      • Shirley @ gfe & All Gluten-Free Desserts

        October 9, 2014 at 11:29 am

        Love it when the readers choose a great recipe! 🙂

        xo,
        Shirley

        Reply
  15. Cheryl Harris

    October 8, 2014 at 8:59 am

    Hi Megan,
    These look amazing! Have you ever tried them egg free? I’m tempted to experiment, but figured I’d seek out your wisdom first.

    Reply
    • Megan

      October 8, 2014 at 1:55 pm

      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! 😉

      Reply
  16. Caitie

    February 6, 2015 at 11:35 pm

    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!

    Reply
  17. Larissa

    April 3, 2015 at 7:26 pm

    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.

    Reply
    • Megan

      April 6, 2015 at 8:17 pm

      Hi Larissa,
      There’s a big difference between AP GF flour and blanched almond flour. Blanched almond flour has a higher fat content and will produce darker cookies.

      Reply
      • Larissa

        April 10, 2015 at 12:10 pm

        Ahh ok gotcha.

        Reply
  18. Sophie

    October 1, 2016 at 7:21 pm

    Just love you recipes

    Reply
    • Megan

      October 6, 2016 at 8:39 pm

      Thank you, Sophie!

      Reply
  19. Erin P-W

    December 18, 2018 at 10:07 pm

    Hey Megan, is this dough roll-able? Could I roll it out to cut out ginger bread people with it? I’m hoping to make some sort of GF/DF ginger bread people for a cookie decorating party with my daughter and nephews next week.

    Thanks! Erin

    Reply
    • Megan

      December 20, 2018 at 6:48 pm

      Hey Erin! I’m going to say no, because these tend to spread quite a bit. Hope you guys have a great time!

      Reply
      • Erin P-W

        December 20, 2018 at 7:24 pm

        Thanks Megan. I’ve decided I’m going to make these cookies, just for eating (since I can eat them) and I’ll make traditional sugar cookies for decorating. Quick, easy, and then I’m not tempted to eat the sugar cookies. Happy Christmas to you and the family!

        Reply
  20. Natalie

    July 9, 2020 at 4:02 pm

    Tried these today and they were so good. Thank you for sharing this recipe!!

    Reply
    • Mēgan

      September 25, 2020 at 2:43 pm

      Absolutely! Thanks for coming back here and letting me know you tried and loved them!

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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