Soft Crinkle Grain Free Molasses Cookies {paleo & vegan friendly}

Vegan and grain free molasses cookies for a paleo friendly recipe to share at your next cookie exchange!

this recipe

Well friends, the time has come for COOKIE WEEK!

December is a special time of year and I couldn’t wait to bring you all of my favorite cookie recipes for the holiday season. I’ll be throwing in a couple other holiday treats as well because cookie trays should have a variety of goodies to choose from, in my opinion. It was also extremely hard for me to narrow it down. But when I reached out on Instagram for some help, molasses cookies were one of the most popular requests.

When it comes to sharing new cookie recipes with you, I often struggle with what “dietary needs” to follow. I’m a people pleaser at heart so I want something for everyone. Obviously I can’t always do that, but what I CAN do is make a delicious cookie regardless of what kind of diet you follow. So when I took a poll for “paleo” or “vegan” and it was split down the middle… Well I bring you the best of both worlds.

Paleo and Vegan Friendly Grain Free Molasses Cookies

Ingredients to make grain free molasses cookies

• blanched almond flour 
• coconut flour
• baking soda
• salt
• cinnamon
• cloves
• ginger
• unsalted dairy-free butter or grass-fed butter
• coconut sugar (or light brown sugar)
• molasses
• dairy-free milk or creamer
• organic coarse sugar for rolling, if desired

How to make grain-free vegan molasses cookies

1. Preheat oven to 350ºF and line large baking sheet with parchment paper.
2. Whisk together almond flour, coconut flour, baking soda, salt and spices and set these aside.
3. Next, in large bowl using electric mixer cream together butter and sugar until light and fluffy. Add in molasses and milk, mixing on low speed, then add flour mixture mixing on low-medium speed until fully combined. The dough will be soft and feel somewhat sticky here.
4. Now it’s time to scoop the cookies: Using 1/2 rounded tablespoon or small cookie scoop, scoop cookie dough into ball and roll between palms; dip in rolling sugar if desired. Place evenly spaced on cookie sheet – see photo below – and press down with palms. These cookies won’t spread much.
5. Bake cookies for 7-9 minutes, and allow cookies to cool on baking sheet for 2 minutes before transferring to wire rack to cool completely.

These cookies have:

• soft centers
• crisp edges
• just the right amount of sugar and spice
• a different texture compared to conventional wheat flours, so just keep that in mind if you’re somewhat new to baking with grain-free flours!

Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too! Xx Ashley

Soft Crinkle Grain Free Molasses Cookies {paleo, vegan}

Print Recipe

Pin Recipe

Grain Free Molasses Cookies with soft centers and crisp edges. A paleo friendly and vegan recipe everyone will love.

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 28 1x
• Category: dessert
• Method: bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/4 cups blanched almond flour
• 1/4 cup + 1/2 TBSP coconut flour (see notes)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp cloves
• 1/2 tsp ground ginger
• 5 TBSP unsalted grass-fed butter* (or dairy-free butter for vegan)
• 2/3 cup coconut sugar (or light brown sugar)
• 2 TBSP black strap molasses
• 1 TBSP non-dairy milk or creamer
• organic cane sugar for rolling, if desired

Instructions

1. Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
2. In medium bowl whisk together almond flour, coconut flour, baking soda, salt and spices.
3. In large bowl using electric mixer cream together butter and sugar until light and fluffy, about 1 minute. Add in molasses and milk, mixing on low speed, then add flour mixture mixing on low-medium speed until fully combined. Dough will be soft and feel somewhat sticky.
4. Using 1/2 rounded tablespoon or small cookie scoop, scoop cookie dough into ball and roll between palms; dip in rolling sugar if desired. Place evenly spaced on cookie sheet – see photo in post for spacing, and press down with palms. Cookies won’t spread much. Bake cookies for 7-9 minutes. Allow cookies to cool on baking sheet for 2 minutes before transferring to wire rack to cool completely. You may also press down cookies again upon taking out of oven.
5. Store cookies in container at room temperature up to 1 week.

Nutrition

• Serving Size: 1 cookie
• Calories: 90
• Sugar: 6
• Sodium: 66
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 6
• Fiber: 0
• Protein: 1
• Cholesterol: 16

Keywords: vegan molasses cookies, paleo molasses cookies, vegan holiday cookies