Cranberry Molasses Spice Cookies

My favorite cookies for wintertime have always been molasses spice cookies but it’s taken me a while to come up with a paleo version that is also nut free and has the same texture and taste I remember. I had been playing around with this recipe for some time when my friend Stacy (Paleo Gone Sassy) invited me to participate in a “Caveman Cookie Swap” and it was just the motivation I needed to finally perfect it!

My efforts were rewarded tremendously, because not only did I create a delicious new recipe, but I received a dozen cookies each from other bloggers in return! First to arrive were these Perfect Paleo Chocolate Chip Cookies from Nicole of Merit & Fork. I’d heard amazing things about this recipe and they did not disappoint. I’m particularly impressed that these are nut free and even egg free, so they are a great option for people with a variety of food allergies.

    Next I received these ultra soft molasses cookies from Paleo Gone Sassy herself. She also tucked in a jar of lavender scented tallow body lotion, which is so welcome during the dry winter months.

 

I only hope the paleo bloggers who received my cookies enjoyed them half as much as I enjoyed the ones I received!

Ingredient notes

The secret to the soft texture of my cranberry molasses spice cookies is cassava flour. If you are looking for a versatile gluten-free flour that allows you to make grain-free baked goods without relying on nut flours, then you definitely need to try cassava flour! It is made from the same root that tapioca is derived from, but it is not the same thing as “tapioca starch” or “tapioca flour,” so be careful what you buy. There are a couple brands available, though unfortunately for now they are not (yet!) carried in regular grocery stores. The brand that I used to create and test this recipe is Otto’s Natural Cassava Flour and is available from several online retailers, including Amazon and Barefoot Provisions, or directly from the manufacturer.

cassava flour

Click on the image to learn more about Cassava Flour!

UPDATE: December 18-20 ONLY – Get 10% off your order of Otto’s Natural Cassava Flour with coupon code GUTSY10

Notes for healing diets

  • Paleo Autoimmune Protocol (AIP): If you are following the paleo autoimmune protocol and/or are unable to eat eggs, use a “gelatin egg.” Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
  • Low-FODMAP: Use maple syrup instead of honey.

Cranberry Molasses Spice Cookies Recipe

4.0 from 3 reviews
Cranberry Molasses Spice Cookies (Paleo)
 
Author:
Recipe type: Dessert
Serves: 24
Prep time:
Cook time:
Total time:
 
These gluten-free cookies use cassava flour to get a perfect soft texture and black strap molasses is a nutrient dense sweetener that also tastes amazing!
Ingredients
  • 1 cup cassava flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup melted coconut oil
  • ¼ cup blackstrap molasses
  • 1 egg
  • ¾ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. Line two cookie sheets with parchment paper or silicone baking mats.
  3. In a medium sized bowl, whisk together the dry ingredients (cassava flour, baking soda, ginger, cinnamon, salt, and cloves).
  4. Using a stand mixer or by hand, combine melted coconut oil, honey, molasses, and egg until smooth and shiny. Carefully add in the dry ingredients and mix until completely smooth.
  5. Add dried cranberries and mix, distributing them evenly.
  6. Shape cookies into 24 evenly sized 2 inch balls and place on cookie sheet, 2 inches apart from each other.
  7. Bake one sheet at a time, 10-13 minutes or until set.
  8. Allow cookies to cool for 5 minutes on the cookie sheet, then transfer to a wire cooling rack.

 

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cranberry molasses spice cookies 2

Shared on Paleo AIP Recipe Roundtable

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