
Marisa Louise
Soft'n Chewy Paleo Molasses Cookies
Updated: Mar 18, 2020
A cross between the classic Christmas gingerbread cookie, with its own extra
molasses burst of flavor! You'll adore these on those chilly holiday mornings with
your coffee!

I can't get over how big, soft, and flavorful these cookies were--they were really everything I hoped and dreamed a paleo molasses cookie could be! Top with
some Lakanto granulated monkfruit sweetener for an extra crunch, and you're
good to go!

A big ol' glass of raw, grass-fed milk to go right alongside these, and you're pretty much set in life! ;)
Recipe is posted below, and I hope you like them! :)
Soft'n Chewy Paleo Molasses Cookies
- Makes about 18-20 cookies -
INGREDIENTS:
1/2 cup grass-fed butter, softened
1/2 cup blackstrap organic molasses
2 Tbsp coconut sugar
2 pasture-raised eggs, room temperature
2 1/2 cups blanched almond flour
4 Tbsp tapioca flour
3 Tbsp coconut flour
1/2 tsp Himalayan pink salt
1 tsp baking powder
a pinch of allspice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
INSTRUCTIONS:
Beat the butter, molasses, and coconut sugar on high speed until light and fluffy. About 1 minute.
Add in eggs, and beat to combine.
Sift all your dry ingredients into your wet, and mix until a dough forms. Chill dough in refrigerator overnight, or about 5 hours, minimum. It should be stiffened and rollable!
Once chilled, preheat your oven to 350°F, and line your baking sheets with parchment paper or baking mats.
Put heaping tablespoons of dough onto the pan, and press down to flatten a little bit. Bake in oven for about 12 minutes, and when they're done but still hot, you can sprinkle
with the monkfruit. Then, let them cool on a wire rack completely afterwards.
Recipe created by me!