Soft Crinkle Grain Free Molasses Cookies {paleo, vegan}

stack of vegan molasses cookies

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


  • 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


  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.


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