I’ll admit, I have been on a bit of a cookie kick.
When not enjoying desserts more than 1-2 times per month, you get prettttty selective on what that upcoming dessert is going to be. And cookies are just really doing it for me lately!
On the request of a good friend, I set out to conquer a great chewy molasses cookie. Paleo-friendly, of course. I have a previous rendition that, while delicious, is a bit more like a shortbread. And when it comes to ginger-y cookies, we really need options, you know?
I’m really happy with how these turned out. They are 100% perfectly soft and chewy. A combo of sweeteners helps with that. And they have, what I feel, is the perfect amount of molasses. You get just a hint of that rich, sulphury taste without it being overpowering.
It’s quite a big batch but they freeze (and thaw) extremely well. Especially with a bit of your favorite ice cream sandwiched in between. 😉
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Chewy Molasses Cookies
Yields: 32 medium cookies
1 whole egg
1 egg yolk
2/3 c. coconut palm sugar
2 tbsp. maple syrup
3 tbsp. unsulphured blackstrap molasses
1 tsp. vanilla extract
1/2 c. melted butter or ghee
2 1/2 c. blanched almond flour
2 tbsp. arrowroot starch
1 tbsp. unflavored grass-fed gelatin
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground cardamom
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. sea salt
Preheat the oven to 325F.
Add the whole egg, egg yolk, coconut palm sugar, maple syrup, molasses, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed to incorporate everything together. Move the speed to high and mix until the eggs are fluffy and the coconut sugar has mostly dissolved, about 2-3 minutes.
With the mixer running on low, drizzle in the melted butter (ensure it is not *hot* or it can curdle the egg). Move the speed to medium to fully mix the butter in.
Combine the almond flour, arrowroot, gelatin, cinnamon, ginger, cardamom, cloves, baking soda, and sea salt together in a separate bowl. Whisk well.
Add the dry ingredients into the wet and mix until fully combined. Allow the batter to rest for 10 minutes to let the gelatin and flours fully absorb. Mix again briefly.
Scoop cookies out to your desired size. (I tend to use a smaller sized #30 disher so I have built-in portion control). Allow ample room between the cookies, as they will spread. Bake for 12 minutes for a medium-sized cookie.
Allow the cookies to rest on the baking sheet for 5 minutes before moving to a cooling rack. They are soft and delicate so moving them sooner can cause them to fall apart.