These soft cookies are the ultimate dessert for the holidays! Combining two classic holiday flavors in one, and all grain-free and refined sugar free. All with a soft and perfect texture!
Oh hey DECEMBER!!!! Ok, not really. We’re still a few days away, BUT, we’re past Thanksgiving and in full Christmas mode in my house. My absolute favorite time of year!
You know what else this time of year means?
So what are your favorite cookies? I have a few that I make EVERY year and love. My Peppermint Mocha Fudge, my Paleo Frosted Peppermint Brownies (I sense a theme here), and my Paleo Thumbprint Cookies are just a few.
I realized I definitely needed a molasses cookie up in the mix. And some type of pumpkin cookie too. Why not combine them both? YES I did, and YES it’s amazing.
So here we have it, one of my new cookies that will definitely be added to the Christmas cookie rotation!
Made with almond flour for that buttery and soft texture, holiday spices that you love, some pumpkin, and rolled in coconut or palm sugar for that yummy finish.
My cookie eating plan during the holidays works a little bit like this. I make a batch or two every week, and place all cookies in the freezer. This keeps me from mindlessly nibbling or grabbing one when I shouldn’t. On afternoons or evenings where I feel like indulging, I take one out and let it defrost naturally to room temperature!
This plan keeps me from over eating, and also makes it a very conscious decision on eating one.
All that being said, these work great in the freezer!
Paleo Pumpkin Molasses Cookies
- 1 1/4 cup blanched almond flour
- 1/3 cup coconut flour
- 1 /2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 3 tbsp coconut oil*
- 1/4 cup coconut sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/4 cup organic sugar or coconut sugar for rolling optional
Preheat oven to 350 degrees.
In a medium sized bowl, mic together dry ingredients: blanched almond flour, coconut flour, baking soda, spices, and salt.
In a larger bowl, beat together coconut oil (make sure it's not melted), coconut sugar, egg, pumpkin puree, molasses, and vanilla extract with an electric mixer.
Now slowly pour dry ingredients into wet and continue to mix until no dry pockets remain. Let the dough rest in the fridge for at least 15 minutes.
Roll dough into small balls, and then gently roll in sugar (if using). Place approximately 2 inches apart on a baking sheet. Gently flatten with the back of a spoon or small glass.
Transfer to the oven and bake for 10 - 12 minutes (depending on oven). Remove from oven and let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before eating.
*BE SURE TO USE COCONUT OIL AT ROOM TEMPERATURE!!