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The BEST Molasses Cookies

Gluten-free crispy, chewy molasses cookies with no refined sugars.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: molasses, molasses cookie
Servings: 20 Cookies
Author: apieceofressa


  • 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:)


*I use these vanilla chips - they taste so good!