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.
Molasses Spice Cookies
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 teaspoon ginger
- ½ teaspoon ground cinnamon
- ¼ cup grapeseed oil or palm shortening
- ¼ cup yacon syrup
Instructions
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Scoop onto parchment paper lined baking sheet 1 tablespoon at a time and gently press
- Bake at 350°F for 6-10 minutes
- 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!
jessica says
Looks like the printer friendly link is working again :-)
Malena says
Elana, how does the fat content of almond flour recipes compare to those using regular flour? These cookies look delish!
elana says
Malena,
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,
Elana
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.
Shawna Huggins says
Yes, please fix the printer friendly link – thanks! Love your recipes
Jenn AKA The Leftover Queen says
I love these cookies! Might have to make them myself! :)
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).
Alta 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.
Christie @ Honoring Health says
My husband loves molasses cookies, I will have to give these a try!
Diane-The WHOLE Gang says
I love finding new cookie recipes here. I just bought some yacon syrup to have on hand. Now I know why. I’m going to have some with a hot cup of chai tea. Thank you!
Rachel 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!
Rachel 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.
Sherry Fredley 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 SherryFredley.com
Joan says
These sound delish and I’m especially glad they don’t contain dairy or eggs! I am adding them to my list of things to try.