molasses spice cookies

Molasses Spice Cookies

These cookies were inspired by Dorie Greenspan’s delicious looking Molasses Spice Cookies which I saw in a recent Parade Magazine.  I read Parade every weekend (it comes in our local paper), and I especially enjoy checking out the recipes in it and then renovating them for my gluten free higher protein desires.

Spice cookies are perfect for this time of year, a little zing and boost after the holidays and warming as well, which is nice given all of the cold spells we’ve been having here in Colorado.

Print Recipe
Molasses Spice Cookies
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Scoop onto parchment paper lined baking sheet 1 tablespoon at a time and gently press
  5. Bake at 350° for 6-10 minutes
  6. Cool and serve

For those wondering about my use of yacon syrup in this and other recipes, I have a section on my ingredients page regarding the benefits of Yacon syrup and the reasons I use it in place of molasses.

It’s so nice to see food bloggers adapting recipes from The Gluten-Free Almond Flour Cookbook. Heather from the Heather Eats Almond Butter blog recently posted pictures of the Classic Carrot Cake (that she made into a birthday cake) from my gluten free cookbook. Johanna over at Slow Cooked RX posted her version of my Chocolate Chip Scones recipe using chia seeds and cocoa nibs. Check out her Cocoa Nib Scones recipe!

Stay warm and have a spicy New Year!


  1. Diane Walker says

    Elena, I have your book Paleo Cooking, and I love your recipes. Would you accept a challenge? Our family has always loved hermit cookies. Would you consider developing a recipe for them? They are cake-like molasses raisin nut cookies, and I have not been able to find a paleo alternative that tastes good:(
    Thanks so much for your example of a healthy life well lived.

  2. Annie says

    My kids and I made these for Santa and they are wonderful! I used molasses instead of yacon syrup and it turned out great. Thanks for such an easy, simple recipe!

  3. sc says

    cookies came out chewy and fabulous ! so good and quick ! my modifications were :
    I used aunt pattys unsulphured Blackstrap molasses instead of yacon and coconut oil ,
    with 2 full tsp cinnamon.

  4. kellyrae says

    I just discovered your website. I am so inspired. I decided to take our family wheat free two days ago. I tried this recipe this morning with a couple of alterations of coconut oil instead of grape seed oil (as I did not have grape seed oil) regular salt, (no celtic salt here in New Zealand, and I used molasses again, I have not found yakon syrup here in New Zealand.
    The texture was melt in your mouth exquisite! It was pretty strong on the molasses flavour so I might experiment with that next time. I only brought one to work and I am salivating for another. My husband loved it as well. I have ordered your books and have printed multiple recipes and can’t wait to try my next one. Thank you!

  5. Jackiemsaha says

    YES! These totally worked for us and are yummy. They were easy to make and the whole family (even picky teenage son) loves them. We used molasses instead of yukon syrup. This will go into the things we make regularly list. THANKS!

  6. Rudy Montes says

    I checked the links for yacon syrup and the Benefityourlifestore does not carry it and other link only has the concentrate and tablets.

  7. Beth says

    I love how fast these are to make! I went into my kitchen at 9:05, and by 9:30 had a batch of these ready to eat. Awesome!

  8. Laura says

    Awesome!! Made them with 1/2 molasses, 1/2 honey, and coconut oil. Just about the best and probably the healthiest cookie ever!

  9. ItalianCypress says

    Made these replacing the yacon with maple syrup butter, doubling the cinnamon, and adding a pinch of Chinese Five Spice… cookies came out an EPIC FAIL… flat and crumbly. Discovered they made an amazing Lacey-like cookie for ice cream when frozen. EPIC discovery!

  10. Gwen says

    I made these with Coconut nectur (looks and feels like honey) instead of yacon. I addeed a couple drops of lemon extract. They turned out great. I didn’t smash them down, but they ended up very flat. I made my own almond meal and threw in some flax seed too. No cinnamon for me.
    Yum, they won’t last long.

  11. Pamela Hurlbert says

    I tried them and they are good. I had to flatten my batch, like you would a peanut butter cookie, halfway thru cooking with a spatula. For my own tastes I might add a little more ginger and cinnamon. They are really good with my favorite cup of coffee.

  12. says

    These are delicious! I don’t have Yakon (but am going to go get some tomorrow!) so I used the molasses I had. I used about 1/3 less, since I read on this blog somewhere that it is sweeter than yakon. They came out very flat and crispy, but light. I love them, great as a tea cookie!

  13. says

    these were awesome! not too sweet, and great chewy texture. we used black strap mollasses (lots of minerals!) and macademia oil. super delish and quick to whip up. perfect for fall!

  14. Angela says

    Good! Made some modifications… 1/2c coconut flour (cheaper and less carbs), coconut oil, and blackstrap molasses (my herbalist wants me to be eating more molasses for Iron)… I made 20 small cookies, cooked for 6 minutes. Nice treat with a cup of coffee, not very sweet but satisfying.

  15. Melanie says

    Not sure what I did wrong, but mine didn’t stick together very well. Dough was sticky and seemed the right texture, but once they baked, they just crumbled apart. Maybe it’s that I’m not used to the texture of almond flour/meal? I did use molasses instead of yakon b/c that’s what I had. Hmmm….taste was excellent, plenty sweet for me though I did bump up the spices :-)

    Thanks for the great recipes here…not sure how I blew this one!?

  16. Jana says

    Hey I tried this recipe- not a fan- the taste was bland- the bottom’s burned very quickly and they were very thin. I am a pretty good G-free bake- but these did not work for me!

  17. Jan B. Wozny says

    THESE COOKIES are what got me to you web site.I went to a meeting for quilters.One of the ladies had made these cookies.I was hooked.They are addictive.I hunted the woman down and got the recipe and your web site. The rest is History. Thankyou!

  18. Lisa Solomon says

    We substituted coconut oil for grapeseed oil and we left out the ginger. With our substitutions, we thought these cookies were AMAZING.

  19. Susan says

    I just made these cookies and again my family really liked them! They were so impressed, two nights in a row I have been able to make good, healthy cookies that our whole family can enjoy. Thank you so much! The only thing I changed from the recipe was that I used molasses instead of the yacon syrup and I added 3 Tbsp of sucanat. I also cooked them a little longer cause the recipe didn’t say to flatten them out so I waited a few minutes till they spread out a little. The cookies were still soft and again they were a hit! I can’t wait to try the biscotti recipe.

  20. KathyinMD says

    These are delicious. Crispy outside, chewy inside. I flattened them out to about 1/2″ thick when I put them on the cookie sheet and they did not spread any further. Perfect.

    I used blackstrap molasses instead of yakon syrup because that’s what I have on hand. Because they are for sharing with friends, I sprinkled a little turbinado sugar on top to counter the slight bitterness of the blackstrap.

    I think an ingredient I just found a few weeks ago would work well too – coconut nectar. Tastes a bit like molasses and it’s dark like molasses, and claims to be low on the glycemic index.

  21. says

    I am needing to be “sugar” free so the Yakon Syrup won’t work. What can I sub in because agave is out too. I am missing the Fall mollasses flavor! I need to use stevia or xylitol so how much liquid could I use of something else like raw cream or coconut milk? Water?

  22. Erin says

    I made these and used brown rice syrup instead of the agave (trying not to use too much agave) and also had some crystallized ginger on hand that I chopped up and added, but honestly, I don’t know that they needed the extra ginger. They had a nice salty, spicy flavor that I enjoyed, and I love cookies made with almond flour! They were tasty.

    …and every recipe that I find online and test (including many on Elana’s site) are ones that put in my delicious account with a “tested” tag–these made the list!

  23. Amanda says

    I made these last night! Even though I had to change some things around (due to lack of ingredients/time/money) they turned out delicious. They will definitely be made again, especially with Thanksgiving and Christmas coming up.

  24. Bethanie Lundgren says

    Just finished these. I added an extra tsp of cinnamon and they still weren’t “spicy” enough for me. I subbed in Brown Rice Syrup for the Yacon and Walnut Oil for the grapeseed. Everything else I left the same. They were really salty for me. I did use Celtic, too. No one else have this issue? Would the additional cinnamon have caused them to taste more salty? They have a great texture. I think next time I will reduce the salt and sub in some pumpkin pie spice instead and maybe add a bit more brown rice syrup or try them with Molasses. They needed to be a tad sweeter for me, too.

  25. Anna says

    i’m new to the site and hello from CANADA! i have been pouring over your site day and night and haven’t turned my oven off for days. i’ve made a dozen loaves of your bread and those blondies omg i threw eating in moderation right out the window ;) my husband is celiac and no dairy and has loved every thing i’ve put in front of him that i’ve made off your are an amazing person to share these recipes, i’ve ordered your book and can’t wait to get my nutty little paws on it haha

  26. Gail Hyatt says

    I’m new to your site and I already can tell that I’m going to love it.

    I have one quick question. Your Molassas Spice cookies have Yacon Syrup in them. I plan to order some, but in the meantime what can I substitue? Agave Nectar?

    Thanks so much,

  27. says

    Yeah the barley malt was not an issue. The reason I started cooking this way was because my husband has a wheat sensitivity. The easy solution is to go gluten free, even though that includes more than just wheat gluten. He also has a sensitivity to molasses, so the barley malt was the perfect solution for us for this recipe. I’ve heard that rice syrup is a good substitute as well, but I have not tried it yet – maybe next.

  28. says

    I just made these cookies and they are absolutely amazing – they tasted like something my grandmother bakes at Christmas time. Yacon syrup was way too expensive for the amount you get, so I decided to try organic barley malt syrup and added about a tablespoon of agave nectar. Wow they turned out great – I am so excited to take these and the herb crackers from your cookbook to the cabin with us this weekend.

    • says

      Sara, I could never eat barley malt syrup or anything with barley malt in it because it is a gluten product. I’m assuming that you had no problem with this ingredient?

  29. Donna Latrell says

    Elena: Do you ever post the nutritional information for any of your recipes, especially the calorie count? I would be very interested in knowing this. Thanks, Donna

  30. stacy says

    For those interested, I just did a 1:1 replacement of molasses for yacon syrup and they turned out tasty. I also used coconut oil for grapeseed and you can’t taste it. HTH.

    Thanks so much for blogging Elana. There is rarely a day I am not here checking on a recipe.

  31. says

    What I just love about these recipes, is that if you keep basic staples on hand, these recipes can be whipped up in 10 minutes, easy. I just made these and they are incredible. Chewy, spiced, nutty and just the right amount of sweetness.

  32. Lydia says

    These look so good! I’m going to make them tonight I think, although with molasses, since I am trying to increase the amount of iron I’m getting, and blackstrap molasses is very rich in iron!

  33. Kim says

    I made these for 5 little girls and my husband this afternoon. They are quick, easy and were a big hit! (even with the picky eaters!)

    I did sub melted butter for the grapeseed oil and molasses for the yacon (didn’t have them on hand). I upped the cinnamon, too.

    They have a lovely chewy edge and softer middle.

    Definitely will be making these again!

    • Tracy Elliott says

      I was wondering if I could substitute butter for the oil and molasses for the syrup? Would I use the same measurements?
      Thank you,
      Tracy Elliot

  34. Malena says

    Elana, how does the fat content of almond flour recipes compare to those using regular flour? These cookies look delish!

    • says


      Thanks for you comment. I discuss the fat content of almonds on my Why Almond Flour? page under the Health Benefits section.

      There’s also a FAQ regarding finding the nutrition content of ingredients in my recipes.

      Hope this helps,

  35. Robyn Baldwin says

    I love Molasses cookies so I can’t wait to try these.

    FYI – the “print friendly” link doesn’t include the ingredients.

  36. Beth says

    These look delicious!
    Now I know what I’m doing tonight ;)
    I have a bit of molasses left, so I’ll be using that instead of the yacon syrup (which I don’t have).

  37. says

    I was wondering what a good substitute for molasses cookies would be if one was not eating molasses – now I know! These sound delightful.

  38. says

    I’m going to make them right now! I’ve been working on updating my website all day and need a break. Luckily, I have all the ingredients on hand! Thanks, Elana!

    • says

      My feedback:

      My first change which was inadvertent which is what I get after baking late a night after a full day working. I misread the recipe and added 1 teaspoon of cinnamon instead of 1 teaspoon of ginger.

      The second change came from the fact that I don’t keep powdered ginger on hand, which I assumed that was what the recipe called for; however, I always have fresh, organic ginger. The recipe calls for 1 teaspoon, and since I was using fresh, I used 1/2 teaspoon of peeled, grated ginger.

      I didn’t know whether to press them down on the parchment paper before baking as Elana didn’t mention it as she has in past cookie recipes. So I let them bake for about 8 minutes, then I pressed them down as they were still very soft.

      This was the first time I’ve ever used yacon syrup and to me it tastes somewhat like molasses. It is definitely not as sweet as agave, honey, or maple syrup.

      The cookies are deliciously spicy thanks to the fresh ginger and barely sweet. I think they taste yummy and, most importantly to me, I can eat them without fear of aftereffects that I sometimes get from agave.

      • says

        Thank you so much for posting about the fresh ginger. I always have fresh ginger on hand too and I was wondering about using it in the recipe!!! Glad to know they turned out wonderful and not too sweet! Looking forward to making my own- thanks for the tips!!!

        Sherry at

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