I love me some molasses cookies, so how thrilled was I when Chef James perfected this gluten-free version of such a classic? Here’s what you’ll need:


1/2 cup coconut oil (buy here)
1/2 cup rapadura (buy here) or coconut sugar (buy here)
1/2 cup blackstrap molasses (buy here)
1 egg
1 cup almond flour (buy here)
3/4 cup sorghum flour (buy here)
1 tsp cinnamon (buy here)
1 tsp fresh grated ginger (it is SO much better to have fresh ginger!)
1/8 tsp nutmeg (buy here)


A good food processor (this is the one we use)
Flexible spatula (like this)
Mixing bowl (like this)
Small scoop (we use this one)
Cookie sheet (like this)
Cookie sheet liner (like this)


Preheat oven to 350 degrees.

While oven is preheating, blend all ingredients in a food processor. Using the flexible spatula, transfer into a mixing bowl. Put the cookie sheet liner on the sheet and, using a spoon or small scoop, place small spoonfuls of the cookie dough onto the sheet. Make sure to leave about 1-2 inches in between each scoop.

Bake for 12 minutes and enjoy!

(these cookies go particularly well with Eggnog Ice Cream… just sayin’)

Other cookie recipes you may enjoy: 

Soft Molasses Cookies

Chewy Grain-free Molasses cookies 

Paleo Iced Gingerbread Cookies

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