These perfectly spiced, gluten free molasses cookies are a festive holiday treat. Crunchy around the edges, and soft and chewy on the inside. They’re also AIP, Paleo and easy to make! What’s better than that?!
I know it isn’t even mid-November, but considering what a dumpster fire 2020 has been, I figured it’s not too early to introduce some yummy holiday cookies. My baby is due in 18 days and my husband is being a bit of a grinch about putting up an early Christmas trees. He can’t stop me from Christmas baking, though! Plus, I’m slowly bringing out Christmas decorations one at a time to see if he notices. So far he hasn’t said anything! #WIN
How to make gluten free molasses cookies
Instead of traditional gluten-filled flour, this recipe uses a blend of coconut flour and arrowroot flour. These are two of my favorite AIP flours to use in baking. I always try to use a combination of flours when making paleo baked goods because it helps give the treat a better consistency!
Here are the ingredients you’ll need:
- Coconut flour
- Arrowroot flour
- Coconut sugar
- Maple syrup
- Molasses
- Gelatin
- Baking soda
- Salt
- Ginger
- Cinnamon
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Can I make gluten free molasses cookies with almond flour?
If you are allergic to coconut flour, but tolerate almond flour, you can substitute that. Almond flour is not AIP compliant, however, and should not be used if you are still in the AIP elimination phase of your healing journey.
If you don’t have arrowroot flour, you can test out tapioca or cassava flour as they are similar in consistency. I haven’t don this yet, so leave a comment if you try it out and let us know how it goes!
Are these gluten free molasses cookies chewy?
Yes! This recipe creates cookies that are a bit crispy on the outside and chewy on the inside. They’re similar to traditional molasses cookies. Yum!
Other Recipes You’ll Love!
AIP Apple Pie Bars with Salted Caramel Drizzle
AIP + Gluten Free Pumpkin Cookies with Maple Frosting
AIP + Paleo Banana Muffin Recipe
Gluten Free Molasses Cookies (AIP, Paleo, Dairy-Free)
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour (+ 2 TBSP)
- 1/3 cup coconut sugar (+ 1/4 cup optional coating for the cookies)
- 3 tbsp maple syrup
- 3 tbsp molasses
- 1 tbsp gelatin powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
Preheat the oven to 350 and line a cookie sheet with parchment paper or a silicone mat
In a large mixing bowl, sift together the coconut flour, arrowroot flour, gelatin, baking soda, cinnamon, ginger, and salt
Add the coconut sugar, maple syrup, and molasses, stirring until all the ingredients are well combined and a dough forms
Form the dough into 1 inch balls and roll in the remaining coconut sugar
Place on the baking sheet and flatten slightly with the palm of your hand
Bake at 350 for 8-10 minutes or until slightly crisp around the edges
Remove from the oven and allow to cool. Store in an airtight container for up to 5 days
I was so excited to try these for some reason it did not come out batter like at all it was super floury still. Maybe it’s the type of coconut flour I used 😞
These look amazing!! Love the color and of course the flavor is perfect for this time of year!!