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Cranberry Molasses Spice Cookies (Paleo)

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 24 1x


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!


  • 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


  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.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Dessert