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–+ servings
paleo molasses cookies

Molasses Cookies with Maple Cream Frosting

Author: Michele Spring
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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

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:

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.
Course: Dessert
Cuisine: American
Keyword: easy, holidays, Paleo, paleo dessert
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !