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!
Emily says
These look delicious! Would rice flour work in this recipe? I’m unable to use nut flours :(
Ashely says
This recipe sounds perfect for our fall weather today. I cannot wait to try it out.
Colleen 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!
paleo plus one 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!
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.
Melaina says
Hi Elana! I found this recipe and it looks great and so simple! I can’t have the almond flour but I have some ideas for substitutions. I also had no idea you lived in Colorado! I do as well and would love for you to give me any feedback on my blog, http://www.itreallyworksrecipes.blogspot.com
Yay for Colorado! ;-)
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!?
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!
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!
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.