Well, it’s official. Just a mere 2 days after Thanksgiving and we’re already into Christmas baking season. And there really was no question what I was going to kick the cookie section off with – Molasses Christmas Cookies!

But these aren’t just any regular Molasses Cookie. No no. These pillowy cookies are free from dairy, refined sugar, nuts and gluten. AND I’m about to drop some health knowledge on ya in regards to the star of this recipe – Molasses.

Did you know 1 tbsp blackstrap molasses:

Before bed should help alleviate constipation in the morning
Contains 20% of your daily iron needs
Boasts 10% of your daily magnesium requirement
Will provide 8% of your daily value for calcium
Is high in vitamin b6 and selenium
Contains the same amount of potassium as half a banana

So if that ain’t enough of a reason to lick the spoon, I don’t know what is 💁🏽‍♀️

These Molasses Christmas Cookies turned out quite literally perfect. They’re slightly crisp on the outside and soft and cakey on the inside. You get the perfect amount of spice come through from the ginger, cloves, cinnamon and black pepper. And the molasses flavor pairs perfectly with the caramel tones of the coconut sugar. I used this brand of molasses.

I gave my husband a taste of the batter and I don’t think he knew what it was I was baking. His nose curled up immediately! He said right then and there – ‘yeah I don’t like molasses’. Fast forward after these bad boys were baked, I implored him to try the finished product. He took one little nibble, and low and behold he completely changed his tune and tried to talk me into letting him have a whole one before I photographed them. I love my husband, but that is where I put my foot down. And now, as i’m typing this, cookies all shot and edited, he is propped up on the couch with a cookie and coffee in hand. Happy as Larry.

Molasses Christmas Cookies

5 from 1 vote

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Makes

Prep time

minutes

Baking time

minutes

Resting Time

hour

These Molasses Christmas Cookies are free from dairy, gluten, refined sugar and nuts. Are perfectly pillowy and make for the best afternoon treat.

Ingredients

1 cup gluten free baking flour*
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1 egg
3 tbsp molasses
1 1/2 tbsp arrowroot powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp black pepper
1/2 tsp sea salt
1/4 tsp ground cloves

Directions

In a food processor. Blend together the oil, sugar and egg, till smooth. Add in the molasses and blend until thick and creamy.
In a separate bowl, mix together all your dry ingredients. Add to the food processor and blend until incorporated.
You should now have a cookie dough. It will be slightly sticky. Transfer to a bowl, cover and chill for at least 1 hour.
Preheat oven to 350F
Using a small ice cream scoop. Scoop out the dough and roll into even sized balls. Roughly 1 1/2 inches. If the batter is too sticky. Wet your hands when rolling.
Place balls with ample space between each, on a large baking tray lied with parchment paper. Bake for 11 minutes.
Once baked, remove from the oven and allow to cool before enjoying.

Notes

I use Bobs Red Mill 1:1 Baking flour in this recipe. It contains a blend of white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour & xantham gum.
These cookies are best kept on the counter in an airtight container for 5 days.