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Paleo Pumpkin Molasses Cookies

Prep Time15 minutes
Servings: 12
Author: Amy Rains

Ingredients

  • 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

Instructions

  • 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. 

Notes

*BE SURE TO USE COCONUT OIL AT ROOM TEMPERATURE!!