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These Paleo molasses cookies with a maple cream filling are incredible and you'd never know that they were Paleo, gluten-free, and dairy-free! They are like a gingerbread Oreo-cookie. So delicious. Perfect for Christmas and the holidays!
Every year around this time I love to have a holiday cookie making party. And the cookie that ALWAYS had to be made was a fabulous chewy molasses cookie via a recipe of Martha Stewart's. To make it even more incredible, I always sandwiched two together with a creamy filling, so it was a wonderful gingerbread-y spiced oreo.
Unfortunately once I discovered I was Celiac I couldn't make the cookie any longer. (This was one of those cookies I still made even after going Paleo because it was THAT good and I figured the cheat was worth it). But the Celiac disease thing totally nixed it. So this year I made it my mission to recreate the cookie without gluten, and figured if I was going that far, that I would make it Paleo.
After numerous attempts I finally got it, and it is ah-MAZ-ing if I do say so myself! The cookie is chewy (and stays chewy for several days!) and I honestly think it tastes just like the original! (You know how some things taste like they are meant for a special diet, this isn't one of them). It's just a crazy amount of deliciousness.
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Make these Cookies Ahead of Time
These cookies can be stored at room temperature in an airtight container for up to 5 days.
You can also freeze the raw dough pre-rolled for a quick cookie bake using the flash freeze method. To flash freeze: lay the cookie rolls spread out on a cooled baking sheet and put them in the freezer until frozen. Once frozen, you'll take them off of the baking sheet and store long term in a freezer-safe bag or container.
When you're craving a cookie, preheat your oven, pull out as many cookies as you desire (no need to thaw), and pop everything in the oven. They may take longer to bake from frozen.
Molasses Cookies with Maple Cream Frosting Recipe
If you make these cookies, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Molasses Cookies with Maple Cream Frosting
Ingredients
For the molasses cookies:
- 1/2 cup Palm Shortening
- 1 cup Coconut Sugar
- 2 Eggs
- 1/4 cup Molasses
- 2 tbs Coconut Oil (melted)
- 2 cups Almond Flour
- 1 cup Tapioca Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp ground Ginger
- 1 tsp Allspice
- 1/2 tsp Sea Salt
For the Maple Cream Filling:
- 1 cup Palm Shortening
- 1/4 cup Maple Syrup
- 1 tbs Vanilla Extract
- pinch Sea Salt
Instructions
For the Molasses Cookies:
- In the bowl of an electric mixer with the paddle attachment (or in a bowl using a hand mixer), mix the palm shortening and coconut sugar on medium speed until smooth. This takes about 3 minutes. It won’t get super creamy but will get smooth.
- Add the eggs and mix, followed by the molasses and coconut oil.
- Reduce the speed to low and gradually add in the flours, baking soda, cinnamon, ginger, allspice, and salt.
- Cover the dough with plastic wrap and refrigerate until firm, about 1 hour up to overnight.
- Preheat the oven to 325 F. Scoop out walnut-sized amounts of dough and roll into a ball. Place about 3 inches apart on a baking sheet lined with parchment paper. Leave in the ball shape for best results (they will flatten out). Bake until cookies are set, about 17 minutes. Let cool completely before serving.
For the Maple Cream frosting filling:
- In a bowl with a hand mixer on medium-high speed, mix all of the filling ingredients until fluffy.
- Use a spatula or knife to spread on the bottom of one molasses cookie and then place another molasses cookie on top to make a sandwich.
Notes
This was originally posted as a guest post on Cook It Up Paleo
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Any suggestion for replacing the almond flour? So many great recipes call for almond flour and almonds are one of my highest reaction foods. Extra of one of the other flours or substitute another flour?
Can you tolerate sunflower seed flour? That would be my first suggestion as it usually can be substituted for almond flour 1:1 with not much of a difference to a recipe. I unfortunately haven’t tried any other flours with this exact recipe. I have an AIP version in my AIP holiday book, but there are a lot of changes to the recipe to make it work.
Can the coconut sugar be reduced or omitted – trying to cut down even unrefined sugar these days? Thanks.
Hmm, I’m not entirely sure as I haven’t tried to reduce it. It may reduce the “chewiness” of the cookie but it’d probably be fine to reduce it by half. I wouldn’t do too much more though without seriously altering the recipe and I have no idea what that would do.
These are great!
So awesome one of the best cookies I have ever had. Thanks for the recipe
So glad you liked them! 💕
Are these freezable?