Soft Crinkle Molasses Cookies (paleo & vegan)
Servings: 28
Calories: 90kcal
Soft Crinkle Molasses Cookies with soft centers and crisp edges. A paleo friendly and vegan recipe everyone will love.
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Ingredients
- 1 & 1/4 cups blanched almond flour
- 1/4 cup + 1/2 tablespoon coconut flour see notes
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ground ginger
- 5 tablespoons dairy-free butter for vegan friendly (or unsalted butter)
- 2/3 cup coconut sugar or light brown sugar
- 2 tablespoons black strap molasses
- 1 tablespoon non-dairy milk or creamer
- organic cane sugar for rolling if desired
Instructions
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
- In medium bowl whisk together almond flour, coconut flour, baking soda, salt and spices.
- 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.
- 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.
- Store cookies in container at room temperature up to 1 week.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 66mg | Sugar: 6g