Egg-Free Molasses Cookies (Edit recipe)

Molasses cookies are quite possibly the most flexible and easy-to-work-with type of cookie in the world. The molasses keeps them soft for days and you can even freeze the dough for up to 2 weeks... when that craving hits just pop into the oven. No matter what type of cookie texture you prefer, it is basically impossible to make a bad molasses cookie. Not only is this recipe gluten, grain and dairy free...it’s also egg free and AIP compliant. This is one you don’t want to miss!! If you're looking for a more traditional molasses cookie recipe (with eggs) check this delicious one out here.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	9 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	235 mg
Fiber:	2 g
Sugars:	15 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 16

Ingredients

1/2 cup Coconut Sugar
1/2 cup Pure Maple Syrup
3/4 cups Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1/4 cup Molasses, (black strap)
1 Tbsp Beef Unflavored Gelatin
2 cups Cassava Flour, if not using a scale, fluff with a whisk before scooping - Use ¼ cup to scoop, re-fluffing the flour every 2 scoops (Otto's Naturals - Cassava flour)
2 1/2 tsp Baking Soda
2 tsp Primal Palate Apple Pie Spice, (or sub cinnamon and ginger for #aip)
1/2 tsp ground Cloves
1/4 tsp Salt
2-3 Tbsp Cane Sugar, to roll dough balls in (granulated maple sugar or cane sugar will be prettiest!)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees Fahrenheit. Mix coconut sugar, maple syrup, shortening and molasses together until well combined. Dump in dry ingredients, stirring ingredients together lightly. Finish with hand mixer until dough is well combined.
Using a cookie scoop, or your hands, roll dough lightly into walnut-sized balls, then generously coat each ball with sugar. Place balls on a baking sheet and bake for 9 to 11 minutes, depending on if you prefer soft in the middle cookies, or more of a “snap.” When cookies are done baking gently press them down with the bottom of a glass to flatten, if desired. If you don’t press them down they will stay soft little round pillows. Up to you!
Remove cookies from baking sheet and allow to cool on a wire rack…though these are amazing while still warm too.