Happy Friday ya’ll! We’re headed to Belize this weekend and I couldn’t be more excited. Mitch’s new job is pretty stressful and it will be so nice for him to have a few days off from his 4:30am wake-ups and crazy Houston commute. It’s pretty fun living in Houston because there are some amazing direct, cheap flights to fun places like Belize. I think it’ll take us about 2 hours to get there with zero time change which is the best way to travel abroad! I’ll be writing about our trip next week, so you’ll hear all about it and all the reasons we love traveling there.
I grew up LOVING molasses cookies. I think it’s because my mom loved them and always had them around. They weren’t the homemade kind, but this delicious packaged version that I wish I could still find today. They were rolled in sugar, had the cutest wavy edges, and were so chewy every single time. If my brothers read this, they’ll know exactly what I’m talking about. This recipe is definitely not what I grew up eating, but they’re still so good and I love that they’re healthier.
It’s pretty crazy how different these cookies look against different backgrounds. I love both sets of pics, but they’re so different.
On a side note, these cookies weren’t actually supposed to be chewy molasses cookies. They were meant to be crispy, gingersnaps. What a happy mistake! I like gingersnaps, but not nearly as much as a chewy molasses cookie, so I was super pleased with the accidental outcome. I think you guys will be too and I can’t wait for you to try these healthier Holiday cookies!
- 1 1/2 cups almond flour - I love Bob's Red Mill Brand
- 1/4 c arrowroot starch or flour - also Bob's Red Mill Brand
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 cup coconut sugar or maple sugar
- 1/4 cup coconut oil - room temperature - soft but not melted
- 1 tsp vanilla
- 1 egg
- 2 tbsp molasses
- 1/4 cup organic cane sugar to roll the dough in
- Preheat oven to 350 F.
- In a medium sized mixing bowl, whisk together the flour, starch, salt, cinnamon, allspice, ginger and baking soda
- In a large mixing bowl, or a the mixing bowl of your standing mixer, cream together the coconut oil and the coconut sugar for about 2 minutes (if you aren't using a stand mixer, you can do this with a hand mixer)
- Add your egg, vanilla and molasses to the sugar and oil mixture, then mix until creamy and combined
- Slowly add the flour mixture into the wet ingredients until a sticky dough forms - the dough will seem like it's not thick, or firm, enough, but it's okay
- Refrigerate the dough for 30 minutes so that it will be easier to roll into balls - I like to clean my kitchen while the dough chills
- Line a baking sheet with parchment paper
- Pour the organic cane sugar into a small bowl
- Using a small cookie scoop (mine is 1 inch wide and XO brand), scoop a dough ball into your hand, then roll into a uniform ball
- Roll the dough ball into the granulated cane sugar and place onto the cookie sheet, leaving about 2 inches in between each dough ball
- Bake the cookies for 12 minutes on the middle rack of your oven
- Let cool, or eat warm!
I made these with half almond flour and half oat flour and they were so good!
Yumm!!! I need to try that! So glad you liked them 🙂
These are the best chewy molasses cookies! I just made a batch of these to share for our Friendsgiving and they’re wonderful. They have the correct consistency and perfect amount of sweetness. Thank you for sharing this great recipe!
I am so happy you loved them! I’m making a new batch tonight for some friends!
These were delicious !! The texture is perfect for a paleo cookie! mine DEF spread out on the baking sheet, so i would put even more space between them!
Glad you loved them!