Paleo Molasses Cookies with Maple Cream Filling
Soft, chewy, gingerbread-spiced cookies sandwiched around a maple cream filling—like the holiday Oreos of your dreams… but Paleo, gluten-free, and dairy-free. These cookies were born from a mission: to recreate the beloved molasses cookie from my annual Christmas baking party after being diagnosed with Celiac. Several failed attempts later, this version nailed it. All the cozy flavor, none of the regret.
Molasses Cookies with Maple Cream Frosting
Servings: 12 sandwiches
These molasses cookies are incredible and you'd never know that they were Paleo, gluten-free, and dairy-free! Perfect for Christmas and the holidays!
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
Make Ahead: 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.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !
