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
- Baking soda
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!
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Gluten Free Molasses Cookies (AIP, Paleo, Dairy-Free)
- cookie sheet
- mixing bowl
- 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