Paleo Soft Batch Ginger Molasses Cookies

Paleo Soft-Batch Ginger Molasses Cookies are sweetened ever so lightly with coconut sugar and molasses. They’re the perfect holiday treat and with only 5 grams of sugar per cookie, you could even enjoy them as part of a healthy breakfast!

Prep: 15 minCook: 8 minTotal: 23 minutes
Servings: 24 cookies 1x


For the coconut sugar coating:


  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the almond flour, coconut flour, cinnamon, ginger, baking soda and salt.
  3. In a small bowl, whisk the eggs, cashew better, coconut oil, molasses, coconut sugar and vanilla extract together until smooth. Then add to the flour mixture and stir until well combined. Dough will be slightly sticky.
  4. Place dough in fridge for 15 minutes. Meanwhile combine the ingredients for the coconut sugar coating.
  5. With hands, roll chilled dough into balls about the size of a golf ball. Next, roll each dough ball into the coconut sugar coating. Transfer sugar-coated dough balls to the baking sheet and press down gently to flatten (about 1/4- to 1/2-inch thick).
  6. Bake for 8-10 minutes.
  7. Remove from oven and transfer to wire rack to cool. Enjoy warm or save for later.
  8. Optional: Drizzle with melted chocolate (1/3 cup chocolate chips + 1/2 tsp. coconut oil) and top with chopped pecans. 
  9. Store cookies in an airtight container for up 2 weeks in the fridge or 3 months in the freezer.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 105
  • Fat: 7 g
  • Sodium: 100 mg
  • Carbohydrate: 8 g
  • (Fiber: 2 g
  • Sugar: 5 g)
  • Protein: 3 g


© The Real Food Dietitians
Recipe By: Stacie Hassing