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These pumpkin molasses cookies are soft yet chewy almond flour based cookies filled with both a ginger molasses and cinnamon pumpkin flavor combination. A wonderful Fall or Thanksgiving cookie made without refined flours, sugars or dairy.
These paleo molasses cookies are a delicious treat with a nice balance between ginger molasses and cinnamon pumpkin flavors. They are soft and chewy on the inside, and they have a nice cracked exterior. They are just delicious!
They are also made without any refined flours, sugars or dairy. Which makes them dairy-free, gluten-free, grain-free, and Paleo. If you like pumpkin recipes, try my pumpkin stuffed dates, pumpkin olive oil cake, pumpkin hummus, or pumpkin hot chocolate.
Table of Contents
What makes this recipe great
- These cookies have a wonderful pumpkin molasses and ginger flavor.
- You would never know that they are made with healthier ingredients by the taste of them.
- This recipe is great for anyone following a dairy-free, gluten-free, or Paleo diet.
Ingredients needed:
- almond flour– blanched almond flour works best for baking.
- tapioca flour– this gives good texture to the cookies.
- coconut flour– this helps give good texture to the cookie.
- coconut sugar– or maple sugar work great in this recipe
- olive oil– you can also use avocado oil or coconut oil.
- blackstrap molasses– this give the cookie it’s great flavor!
- baking soda– this helps the cookies rise.
- ground ginger– this gives nice flavor to the cookie.
- cinnamon– Ceylon cinnamon has a stronger cinnamon flavor.
- ground cloves– this also adds nice flavor.
- ground nutmeg– you can ground your own or buy it pre-ground.
- pumpkin puree– fresh or canned pumpkin puree works here.
- egg– this helps bind the batter together.
- vanilla– with or without alcohol in it works fine.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step one- mix the dry ingredients in one bowl. This includes the almond flour, tapioca flour, coconut flour, baking soda, ground ginger, cinnamon, ground cloves, ground nutmeg, and salt.
Step two- mix the wet ingredients together in another bowl. So, you mix the pumpkin puree, olive oil, coconut sugar, blackstrap molasses, egg and vanilla with a hand-held mixer.
Step 3- mix the dry ingredients into the wet ingredients.
Step 4- Let the dough chill in the fridge for 1 hour.
Step 5- Roll golf ball sized balls of the cookie dough using your hands and dunk them into coconut sugar.
Step 6- Bake!
Recipe FAQs
Yes you can! I would use 1/2 tsp in the place of the nutmeg and cloves.
They should be chewy and soft. The middle should be almost gooey but not quite.
This is a controversial topic because molasses is made from sugar. However it is boiled three times creating a nutrient dense superfood that contains vitamins and minerals such as: iron, calcium, magnesium, vitamin B6, and selenium. Since it is so nutrient dense, many argue it should be considered Paleo. This is a great article all about it.
Yes! Because they are made with almond flour, coconut flour and tapioca flour, they are naturally gluten-free and grain-free.
Other healthier festive desserts you’ll love:
Gluten-free Ginger Molasses Cookies by A Dash of Megnut.
This Vivacious Life’s Gluten-free Ginger Molasses Cookies.
Texanerin’s Vegan Pumpkin Muffins.
Joy Food Sunshine’s Paleo Vegan Pumpkin Cheesecake
Paleo Almond Flour Gingerbread Men Cookies
❤️ Check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Molasses Cookies (Gluten-Free)
Ingredients
- 1 ¼ cup almond flour
- 1/2 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- ½ cup organic pumpkin puree
- ¼ cup olive oil
- 3/4 cup coconut sugar
- 2 Tbs blackstrap molasses
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup coconut sugar, (for rolling)
Instructions
- Put the almond flour, tapioca flour, coconut flour, baking soda, ground ginger, cinnamon, ground cloves, ground nutmeg, and salt together into a large bowl and mix with a fork until combined. Set aside.
- In a separate large bowl, add the pumpkin puree, olive oil, coconut sugar, blackstrap molasses, egg and vanilla. Mix using a hand-held or stand mixer and beat until combined, about 1 minute.
- On a low speed, slowly mix the dry ingredients into the wet ingredients and mix until combined. Cover the bowl with plastic wrap and chill for 1 hour in the fridge.
- Preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats. Put 1/4 cup of coconut sugar into a small bowl.
- Roll golf ball sized balls of the cookie dough using your hands. The dough is sticky so it helps to get your hands wet first. I wet my hands a lot during the rolling process. Dunk one side of the rolled cookie dough into the coconut sugar, then put the other side of the dough down onto the pan.
- Bake for 12-13 minutes or until the edges of the cookies are set and the tops start cracking.
- Remove the cookies from the oven and let the cookies cool on the cookie sheet for 5 minutes before cooling on a wire rack.
- Makes 20 cookies
Notes
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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