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 ½ 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
Big & Soft Paleo Ginger Molasses Cookies
- 1 ½ cups blanched almond flour
- ½ cup arrowroot starch or tapioca starch
- ¼ cup coconut flour
- 2 teaspoons ground ginger
- 1 teaspoons baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon sea salt
- ½ cup coconut oil, just melted
- ¼ cup unsulphured molasses
- ¼ cup honey or pure maple syrup
- 1 large egg
- Preheat oven to 350 degrees (F).
- In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
- Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
- Drop heaping tablespoons of dough onto a parchment or silicone lined baking sheet.
- Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool (otherwise they will be very soft and will break apart).
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Charlotte Moore says
I will take a soft cookie any day over a crunchy one.
Laura @ Gluten Free Pantry says
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 🙂
Jeanine - the Baking Beauties says
Megan, thank you SO much for sharing the e-book! Your cookies look amazing!
It was my pleasure, Jeanine!
Rachelle Stratton says
Can I use corn starch instead of arrowroot starch? None of the local stores here carry arrowroot starch.
I’d imagine corn starch would work just fine, but I haven’t tried it myself so I can’t tell you for certain.
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)!!
Cassidy @ Cassidy's Craveable Creations says
WOW! These cookies look amazing, I love big, soft cookies and I can’t wait to make them 🙂
Adrienne @ Whole New Mom says
LOVE! Pinning! I am grain free now. Hope you are well!
Oh my, these are so festive and look so delicious, yum!
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).
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!
Kate @ Eat, Recycle, Repeat says
Megan – you’re great. I love all your recipes!
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,
[email protected] says
This is exactly what I have been looking for (and craving!!) Can’t wait to make these!
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!
Shirley @ gfe & All Gluten-Free Desserts says
Woohoo, Megan! These cookies were tops on Gluten-Free Wednesdays last week! Congrats! 🙂
Awe – awesome, Shirley! 😉 Thanks so much! xoxo
Shirley @ gfe & All Gluten-Free Desserts says
Love it when the readers choose a great recipe! 🙂
Cheryl Harris says
These look amazing! Have you ever tried them egg free? I’m tempted to experiment, but figured I’d seek out your wisdom first.
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! 😉
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!
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.
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.
Ahh ok gotcha.
Just love you recipes
Thank you, Sophie!
Erin P-W says
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.
Hey Erin! I’m going to say no, because these tend to spread quite a bit. Hope you guys have a great time!
Erin P-W says
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!
Tried these today and they were so good. Thank you for sharing this recipe!!
Absolutely! Thanks for coming back here and letting me know you tried and loved them!