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No refined sugar and gluten free?! Truly, the best Molasses Cookie. This past week was so trying. I was grappling with the fact that I’m prediabetic, trying to figure out how I’m going to enjoy the holidays while also watching my blood sugar. And I’ll be damned if I’m giving up sweets forever, so I had to try out some alternatives.
I remade this recipe 4x. I had to get it just right and the fourth time was the charm. So crispy on the outside with a chewy, buttery inside that keeps you coming back for more!
No Refined Sugar
I am not a dietician and I have not tested my blood sugar after eating one of these, but I believe these won’t make your blood sugar spike. And here’s why: these are made with coconut sugar and unsulphured molasses. Coconut sugar, unlike white sugar, isn’t refined and stripped of it’s benefits so it does give you some nutrients. Unsulphured molasses is also made from ripe sugar cane, with no additives. Combine these with the protein and fiber from the almond flour – seems like a good balance!
The Blessed Cookie Tool
Imagine being able to quickly scoop mounds of cookie dough. Ok, now stop imagining and go get you a cookie scooper. THIS THING IS A GAME CHANGER. Long gone are the days of bending spoons because I bought a cookie scooper – and let me tell you, it’s worth it. It not only makes the whole process of baking cookies more efficient but the cookies just look so much more presentable.
The BEST Molasses Cookies
- 1 ½ Tbsp Cookie Scooper
- 2 ¼ Cups Almond Flour I used Bob's Red Mill
- 1/2 Cup Coconut Sugar
- 2 Tsp Baking Soda
- 1 Tbsp Ground Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tbsp Cinnamon
- 3/4 Cup Salted Butter Melted, warm
- 1/4 Cup Molasses
- 1 Egg
- Mix together the almond flour, baking soda, ground ginger, nutmeg, and cinnamon.
- In a separate bowl, mix the warm, melted butter with molasses. Whisk in the egg.
- Little by little, add the dry ingredients to the wet. Gently mix until well incorporated. Batter will be wet and thick, like pancake batter.
- Cover the dough tightly with plastic wrap and refrigerate for 1-24hrs.
- Preheat oven to 325°F
- Using a 1.5 Tbsp scooper, scoop your dough onto a sheetpan lined with parchment paper.
- Bake for 10-12 minutes. Remove from oven and allow cookies to cool completely – the cookies will be thin and very fragile so be patient, it's worth it:)
Did you make this recipe? Tell me how it went – leave a review and rate this recipe below!
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