Soft Paleo Pumpkin Molasses Cookies (Gluten-Free, Dairy-free)
Soft Paleo Pumpkin Molasses Cookies recipe. 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 Pumpkin 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.
AND they are made without any refined flours, sugars or dairy. Which makes them dairy-free, gluten-free, grain-free, and Paleo.
No will even be able to tell that these pumpkin molasses cookies are made with healthier ingredients! They are that delicious!
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 here we go.
- almond flour– blanched almond flour works best for baking.
- tapioca flour– or arrowroot flour can be used here.
- coconut flour
- 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
- ground ginger
- cinnamon– Ceylon cinnamon has a stronger cinnamon flavor.
- ground cloves
- ground nutmeg– you can ground your own or buy it pre-ground
- pumpkin puree– fresh or canned pumpkin puree works here
- vanilla– with or without alcohol in it works fine.
These ingredients come together to create the most yummy, soft, chewy paleo molasses cookies that would be perfect for Thanksgiving!
I had one of my friends taste-test these cookies. She loved them and had no idea that they were Paleo!
How to make them
(1) 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.
(2) 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.
(3) Step 3- mix the dry ingredients into the wet ingredients.
(4) Let the dough chill in the fridge for 1 hour.
(5) Roll golf ball sized balls of the cookie dough using your hands and dunk them into coconut sugar.
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 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!
❤️ Check out my favorite Thanksgiving recipes here! ❤️
Note: this post was originally published in November, 2018 and was updated in September, 2022.
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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