Today, I’m sharing with you one of my all-time favorite cookie recipes, made a little bit healthier and gluten free: gluten free molasses crinkles! This is a cookie that I can’t get enough of all winter long — it’s perfect with a warming cup of tea in the evening!
This year, I was totally NOT one of those people who had it all together for the holidays… I felt completely uninspired for all of my Christmas gifts this year, and I was at a loss with what I should bake!
Instead of going all crazy with loads of homemade gifts like I’ve done in the past, I stuck with a few favorites, which I’ll be sharing with you over the next couple of weeks!
I’m a firm believer that cookies should not be reserved for just the holidays. Honestly, there usually ends up being way too many things to choose from that I miss out on a lot of my favorites! So forget all those New Year’s resolutions and cutting out all your favorite things, and make some dang cookies! Treat yourself!
While I know we’re all trying to be a little bit healthier to start the year off right — I’m right there with you, starting out a new 80-day workout program this week — I decided to share the healthiest cookie I made this year first. It’ll give you something sweet without completely derailing you from your goals!
These gluten free molasses crinkles are made with almond and coconut flours, giving you a good dose of protein, fiber, and healthy fats. You can opt to make these very low in sugar, too, by using Swerve sweetener (a natural sugar alcohol, erythritol) in place of regular sugar. These can be as healthy as you’d like them to be!
I can’t share these cookies without telling you about my first fail with this recipe…
I made these while also making my dad a batch of my salted caramel hot chocolate mix, and I completely forgot whether or not I added the salt to the recipe, so I put more in. It ended up that I doubled the salt, and OH MY GOD were they salty!! Alex kept assuring me that they were still fine to eat, but I felt that the salt emphasized every flavor in the worst way. Alex ended up taking them to work with him, and I just told him to make sure everyone was aware they were not my best! Rest assured, I made them again correctly, and they’re fantastic. So sorry to anyone reading that happens to work with Alex who was subjected to my extra salty cookies! 😉
Molasses crinkles have always been one of my favorite cookies that my grandma makes — I remember standing in her kitchen when I was younger just shoveling cookie after cookie in my mouth with my cousin. Because we have some gluten free members in our family, I decided I needed to nail a good gluten free version so we can all still enjoy them together! You will not miss the gluten, I promise!
What’s your favorite cookie to eat during the winter months?
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup butter, softened
- 1/2 cup molasses
- 1/4 cup coconut sugar (or Swerve sweetener for lower sugar option)
- unrefined cane sugar, for rolling
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the flours, salt, baking soda, and spices together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and coconut sugar (or Swerve sweetener) together, until light and fluffy. Add the eggs, vanilla extract, and molasses, mixing until well incorporated.
Stir in the flour mixture, mixing until a dough comes together.
Using a small cookie scoop (or by the tablespoon), scoop and roll into circles. Roll into a small boll of unrefined cane sugar to coat the cookie. Place on the prepared baking sheet, spacing a few inches apart (12 per cookie sheet). Flatten each dough ball gently with the palm of your hand.
Bake at 350ºF for 10-12 minutes, until slightly puffed and crackly. Allow to cool on the cookie sheet for a few minutes before removing to a wire rack to cool.
Store in an airtight container for up to 1 week.