Flourless Cinnamon Molasses Cookies

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Wet Ingredients:

  • 1/2 cup coconut oil (melted) or this baking oil blend
  • 1 egg (I used Pete & Gerry’s)
  • 1/4 cup molasses
  • 1 cup organic coconut sugar

Dry Ingredients:

  • 1 1/2 cups almond flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp pumpkin pie spice
  • pinch of pink sea salt


  1. Combine all wet ingredients in a bowl and mix until well-combined. I recommend using a stand mixer.
  2. Add the dry ingredients to the wet ingredients and mix again until well combined.
  3. Cover the bowl and place in the fridge for at least 12 hours.
  4. When ready to bake, preheat oven to 350F.
  5. Scoop 1 heaping tbsp of batter onto a parchment-lined baking sheet, using your fingers to slightly flatten.
  6. Bake for 10 minutes. Remove from oven and allow to cool completely before serving.


The dough needs to be made at least 12 hours in advance.

Recipe modified from Coco Bakes (

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