Paleo Pumpkin Molasses Cookies (Gluten-Free)
Soft yet chewy almond flour based cookies filled with both a ginger molasses and cinnamon pumpkin flavor combination.
Servings: 20 cookies
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
Calories: 121.3kcal | Carbohydrates: 15.99g | Protein: 1.78g | Fat: 6.23g | Sodium: 63.91mg | Sugar: 11.48g