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!
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.
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.
Natasha @ Saved by the Egg Timer 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?
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!
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.
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.
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 site.you 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
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,
Gail
Pamela Hurlbert says
I did and it worked fine.
Lisa says
Delish! I want one!
Sara 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.