Soft Paleo Pumpkin Molasses Cookies (Gluten-Free, Dairy-free)
Soft Paleo Pumpkin Molasses Cookies recipe. Soft yet chewy cookies filled with both a ginger molasses and cinnamon pumpkin flavor combination. Made without refined flours, sugars or dairy.
For me, successful clean healthy baking is when you have a finished product that is delicious first, and healthier second. Meaning, the first thing anyone notices about the baked good is how it tastes delicious.
No one even needs to know that it is made with healthier for you ingredients! But it’s secret weapon is the fact that it is made with healthier ingredients.
This is the case with these Soft Paleo Pumpkin Molasses Cookies!
They 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. BUT they are made without any refined flours, sugars or dairy.
Ingredients needed to make these Soft Paleo Pumpkin Molasses Cookies:
- almond flour
- tapioca flour
- coconut flour
- coconut sugar
- olive oil
- blackstrap molasses
- baking soda
- ground ginger
- pumpkin puree
These better for you ingredients come together to create the most yummy, soft, chewy paleo molasses cookies that would be perfect for Thanksgiving!
I did a poll on my Instagram Stories a few weeks ago on what Thanksgiving cookie recipe that my Instagram followers wanted me to post. The choice was between Paleo Pumpkin Molasses Cookies and Paleo Orange Cranberry Cookies.
Paleo Pumpkin Molasses Cookies won, so I promised to make those and post them first.
I thought creating these paleo molasses cookies would be no problem, as I tend to be pretty good at Paleo baking recipe creations…
Well, let me tell you, I was wrong!
It took me SO many attempts ( about 6 ) to get these cookies right.
After weeks of testing, I am happy to say that I LOVE these Soft Paleo Pumpkin Molasses Cookies!
I had one of my friends taste-test these chewy pumpkin molasses cookies. She loved them and had no idea that they were Paleo! Which is something that I always love to hear.
How to make these dairy-free pumpkin cookies:
To make these, you start off by mixing the dried ingredients in one bowl. This includes the almond flour, tapioca flour, coconut flour, baking soda, ground ginger, cinnamon, ground cloves, ground nutmeg, and salt.
In another bowl, you mix the pumpkin puree, olive oil, coconut sugar, blackstrap molasses, egg and vanilla with a hand-held mixer.
Then, slowly add the dry ingredients to the wet ingredients while mixing.
Let the dough chill in the fridge for 1 hour.
Then roll golf ball sized balls of the cookie dough using your hands and dunk them into coconut sugar.
Then all you have to do is bake them!
The flavor combination of ginger molasses and cinnamon pumpkin is perfect this time of year, and would really work for both Thanksgiving and Christmas. I hope you enjoy these as much as I do!
Other healthier festive desserts you may enjoy:
If you are looking for a vegan molasses cookie, check out these Gluten-free Ginger Molasses Cookies by A Dash of Megnut.
If you are looking for a perfect looking Gluten-free molasses cookie, take a peek at This Vivacious Life’s Gluten-free Ginger Molasses Cookies.
And if you are looking for another pumpkin dessert that is made of healthier ingredients, check out Texanerin’s Vegan Pumpkin Muffins. They are made with maple syrup and coconut oil, and the recipe also has gluten-free and whole-wheat options! I love her recipes; they are always perfect!
Also check out Joy Food Sunshine’s Paleo Vegan Pumpkin Cheesecake. It only takes 10 minutes to prepare!
These Paleo Almond Flour Gingerbread Men Cookies are a favorite of mine on the blog as well.
These Easy Paleo Pumpkin Muffins are pillows of pumpkin muffin amazingness. Add chocolate chips and you are in heaven!
Soft Paleo Pumpkin Molasses Cookies (Gluten-free)
- 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)
- 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
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