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!
Sara 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.
Rachel 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?
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
jessica says
Donna,
There’s an FAQ on this:
https://elanaspantry.com/frequently-asked-questions/#4otheringredients
Jen says
I just wanted to share a pear tart recipe that I made using your “Gluten-Free Pie Crust” recipe:
http://jensgonepaleo.blogspot.com/2010/01/paleo-pear-tart-wcoconut-cinnamon-crema.html
I absolutely LOVE your site and am working my way through all of the wonderful recipes in your cookbook! Thank you for providing such delicious recipes and food inspiration!
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.
Jen 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.
Allison says
These look so delicious! Now I must get my hands on some yacon syrup!
S says
Best to avoid agave:
http://www.foodrenegade.com/agave-nectar-good-or-bad/
ps says
not all agave nectar products are created equal… here’s an article discussing the recent confusion over agave nectar and why some are different:
http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480
Lydia says
Just realized that yacon syrup is a great source of iron as well. I’ll have to find some then!
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!
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!
Jessica Wright says
Did you substitute an equal amount of molasses for the yacon syrup?
Tracy Elliott says
Hello,
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