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Cranberry Molasses Spice Cookies (Paleo)

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

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Cranberry Molasses Spice Cookies (Paleo)


  • Author: Jaime Hartman
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 24 1x

Description

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

Scale
  • 1 cup cassava flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup melted coconut oil
  • 1/4 cup blackstrap molasses
  • 1 egg
  • 3/4 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.
  • Category: Dessert

 

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14 replies on “Cranberry Molasses Spice Cookies (Paleo)”

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Very yummy…I love them! Glad i doubled the recipe…ended up with about 30 regular-sized cookies. I softened my palm shortening before mixing (not sure if I was supposed to), and ended up having a perfect soft batter to work with. The result was crispy on the outside, chewy inside (10 min baking). This is my Thanksgiving AIP treat and, even though my family and friends are not eliminating, I think they will be pleasantly surprised they are free of all allergens! Thanks so much!

Hi. These taste delicious, but how did you get yours to bake into the little domes you show in the main photo? Mine spread flat as pancakes like in your instagram picture. Very disappointing. I think maybe the amount of oil could be reduced. 8 tbsp per 1 cup of flour is a lot.

We love them, but I also have them spread flat like pancakes. How do you make them into domes?

My cookies looked great (they didn’t flatten, maybe because I didn’t melt my palm shortening?), but they were so crumbly! I could use the spatula to put them on a plate but when I tried to pick them up with my fingers, they fell apart. I used all the same ingredients in your recipe except substituted palm shortening instead of coconut oil. Is there something you would recommend that would help bind the cookie together? Xanthan gum maybe?
I still give this four out of five stars for the yummy taste!

Different fats do behave differently, so I would assume the reason they fell apart is because you made that substitution. If you can’t have coconut oil for some reason, I would try using avocado oil rather than the palm shortening.

Wow! Allow me to gush for a moment, if you please. These cookies are delicious! I just made a batch and I have the last couple that did not fit baking now. Oh, my goodness! Okay, first let me say that I made them with half coconut sugar and half honey (have to watch my honey supply), and slightly less than the recipe calls for, other than that, I did everything the same. I did use coconut oil, and my cookies, too, spread out like some of the others experienced. That doesn’t bother me, though. What I care about is taste, and these are EXCELLENT! So glad I found this recipe and this website. I did leave out the cranberries, because my dried cranberries are reserved for my boys’ snacks, but it didn’t matter in my opinion. It is an EASY recipe and so delicious and so absolutely worth it. Thank you!

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