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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.

Paleo pumpkin molasses cookies stacked on top of each other.

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.

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.
Paleo molasses cookies on a cookie sheet.

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!

Molasses almond flour cookies with a bite taken out of one.

Recipe FAQs

Can you use pumpkin spice in molasses cookies?

Yes you can! I would use 1/2 tsp in the place of the nutmeg and cloves.

What consistency should pumpkin molasses cookies be?

They should be chewy and soft. The middle should be almost gooey but not quite.

Is molasses Paleo?

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.

Are these molasses cookies Gluten-free?

Yes! Because they are made with almond flour, coconut flour and tapioca flour, they are naturally gluten-free and grain-free.

Gluten-free pumpkin molasses cookies after being baked.

Other healthier festive desserts you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 5 votes

Paleo Pumpkin Molasses Cookies (Gluten-Free)

Servings: 20 cookies
Prep: 15 minutes
Cook: 12 minutes
Resting time: 5 minutes
Total: 27 minutes
Soft Paleo Pumpkin Molasses Cookies ( GF ) | Perchance to Cook, www.perchancetocook.com
Soft yet chewy almond flour based cookies filled with both a ginger molasses and cinnamon pumpkin flavor combination.

Ingredients 

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

Calories: 121.3kcalCarbohydrates: 15.99gProtein: 1.78gFat: 6.23gSodium: 63.91mgSugar: 11.48g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Paleo
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