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Molasses Cookies

There’s something so cozy about the warm aroma of ginger and cinnamon filling the kitchen. These soft and spiced ginger cookies are made with wholesome ingredients like almond flour, molasses, and maple syrup. They’re gently sweet, naturally gluten-free, and just the right amount of chewy. My favorite part? The sparkle from rolling them in coconut sugar before baking—it gives the outside a subtle crunch while keeping the inside soft.
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Ingredients
  

Dry Ingredients

  • 1 cup almond flour
  • 3 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1 1/2 tbsp coconut sugar

Wet Ingredients

  • 1 tbsp coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp molasses

For Rolling

  • 2 tbsp coconut sugar

Instructions
 

Preheat and prep

  • Set your oven to 330°F. Line a baking sheet with parchment paper or a silicone baking mat so your cookies don’t stick.

Mix the dry

  • In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, salt, ginger, cinnamon, allspice, and coconut sugar.

Stir the wet

  • In a smaller bowl, mix together the melted coconut oil, maple syrup, and molasses until smooth.

Combine

  • Pour the wet mixture into the dry ingredients and stir until a soft dough forms.

Chill the dough

  • Place the dough in the fridge for about 5 minutes to help it firm up just a bit—it’ll make shaping easier.

Scoop and roll

  • Using a cookie scoop or spoon, portion out the dough and roll each piece into a ball with your hands. Gently flatten each ball, then dip one side into the coconut sugar to give it that sweet, sparkly top.

Bake

  • Place each cookie sugar-side up on your prepared baking sheet, leaving room between them to spread. Bake for 12 minutes.

Cool slightly, then enjoy

  • Let the cookies rest for a few minutes after baking—they’ll finish setting up as they cool. Enjoy warm or store in an airtight container for soft, spiced snacking all week long!