These chewy ginger molasses cookies are paleo, vegan, and packed with toasty pecans and sweet cranberries! They’re perfect for holiday baking or an anytime treat. Gluten free, dairy-free, egg free.
I LOVE molasses. And, if it were seasonally appropriate to do so, I’d bake with it year round.
So when the holiday season rolls around you can count on seeing lots of ginger molasses/gingerbread goodies here on the blog!
A few of my past favorites: big chewy gingerbread cookies, orange gingerbread coffee cake, and my gingerbread chocolate chip skillet cookies!
This year we’re also making cookies, cakes, muffins, and even some too-yummy granola. It’s just so hard to control myself when it comes to molasses.
And here we go today with a variation on my favorite paleo + vegan chewy cookies – ginger molasses cookies with pecans and cranberries.
The depth of the gingerbread flavor with those toasty pecans and sweet cranberries makes the perfect combination. All the holiday feels wrapped up in one (or more) chewy little cookie!
If you’ve made my cranberry orange chocolate chip cookies, “oatmeal” cookies, or apple cinnamon pecan cookies, then you’ll be familiar with how this one goes…
I use a flax egg to bind, which is super simple to make – it’s just ground flaxseed and water mixed together.
Coconut oil, nut butter, molasses, coconut sugar and vanilla make up the remaining wet ingredients.
I use both blanched almond flour and tapioca in this recipe and I LOVE how the texture comes out – perfectly soft and chewy!
I find the texture to be reminiscent of oatmeal cookies, actually.
These molasses cookies also store well. I’d refrigerate them after about one day.
They keep very well covered in the refrigerator and also can be frozen and thawed in the refrigerator.
See how thick and chewy and perfect they are? No magic, just a really good recipe here!
Since it’s the holiday season and all, I just HAD to include an optional icing with these.
But as you might already know, I always find SOME good excuse to include a sweet drizzle on my desserts 🙂
This one is super simple. You can use organic powdered sugar for the base if you’re okay with it, OR make your own paleo powdered sugar.
I prefer to use maple sugar when I make my own, as it’s already fine in texture with a light color. Instructions for making your own are in the recipe box.
In truth, the only reason I ever avoid making an icing for my cookies is because of how my kids react to it.
They legit pick all the icing off the cookies and forget that I even made cookies…
So, if your kids (or anyone in your household!) are icing thieves, then maybe skip it and force them to taste the actual cookie, which is delish(!!) all on its own.
That being said, they’re just so pretty with the drizzle. My thought is to drizzle away to your hearts desire. We’re talking about dessert, after all!
I know you’re going to love these chewy ginger molasses cookies! Grab your molasses and an apron (because molasses gets everywhere) and let’s bake!
Ginger Molasses Cookies with Cranberries and Pecans {Paleo, Vegan}
Chewy Ginger Molasses Cookies with Pecans and Cranberries {Paleo, Vegan}
Ingredients
- 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water allowed to sit 15 mins
- 1/4 cup coconut oil refined, soft but not melted
- 1/4 cup smooth nut or seed butter of choice I used almond butter
- 3 Tbsp blackstrap molasses
- 3 Tbsp organic coconut sugar
- 1/2 Tbsp pure vanilla extract
- 1 1/4 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1/2 Tbsp gingersnap spice from Primal Palate*
- 1 tsp cinnamon
- 1/4 tsp sea salt fine grain
- 1/2 tsp baking soda
- 1/2 cup dried cranberries fruit sweetened
- 1/2 cup raw pecans chopped
Optional Icing:
- 1/2 cup Organic powdered sugar or make your own paleo powdered sugar*
- 2 tsp pure maple syrup
- 2 tsp coconut milk
- 1/4 tsp pure vanilla extract
Instructions
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Prepare the flaxseed egg as described above
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Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Place your oven rack in the upper half of the oven.
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Whisk together the almond and tapioca flours, baking soda, salt and spices, set aside.
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In a separate bowl with an electric mixer or whisk, cream together the almond butter and coconut oil until smooth, then add the molasses, coconut sugar, and vanilla, continue to mix until very smooth. Add in the flax egg and beat on low/whisk until fully combined.
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Slowly mix in the flour mixture (with a spoon or spatula) until a sticky cookie dough forms. Fold in the cranberries and pecans, then chill the mixture in the fridge for 5-10 minutes.
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Using a medium cookie scoop drop the mixture onto a cookie sheet, about 2 inches apart, the gently press down the tops just a bit if you want a flatter cookie (they will still spread a little.) I did this for the batch in the photos.
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Bake in the preheated oven for about 13-14 minutes or until cookies are set in the center browning on the bottom. They will be very soft, but don’t over-bake to maintain a chewy texture.
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Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely. Makes 15 cookies. Enjoy!
Icing:
-
If using the icing, wait until cookies have cooled completely, then whisk together icing ingredients and drizzle over cookies. Allow icing to set for 15 minutes, then serve.
Recipe Notes
*You can also make your own spice blend with 1 tsp ginger, 1/4 tsp allspice and 1/4 tsp cinnamon.
Nutrition
Want More Paleo Holiday Cookie Recipes? Try One of These!
Chewy Snickerdoodles {Paleo, Vegan}
Chewy Gingerbread Cookies {Paleo}
Perfect Cut Out Sugar Cookies {Paleo}
Almond Butter Blossom Cookies {Paleo, Vegan}
Cranberry Orange Chocolate Chip Cookies {Paleo, Vegan}
Perfect Paleo + Vegan Chocolate Chip Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
May I use an egg?
I haven’t tried it so I can’t be sure but my guess is that it will work 🙂
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These look so good! They are a definite addition to this Thanksgiving’s dessert table. Christmas too!
I love anything ginger! These cookies look and sound fabulous!
I bet you’ll love these then!
I just made these for Thanksgiving (tomorrow) and I had to try one because they looked so good. Fabulous! What a lovely mixture of the spices, pecans and cranberries! I’ll make these for Christmas too.
Do these freeze well? I’d like to make them in advance, but I always worry about freezing paleo goodies since sometimes the texture gets a bit off. Do you think these would do OK in the freezer?
Hello, can wait to make this cookies for my family.
If i was to use regualar eggs how many should i use i this recipe? Thanks!
These are you best cookies!!!!!! Will make another batch for Christmas.
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I made your soft and chew gingerbread cookies twice now and not happy with the consistency. Going to transform into a pie crust for a pumpkin pie. I will let you know how it turns out!
These turned out great! So delicious! I’m going to make another batch. By the way I used an egg since I didn’t have flaxseed and it was fine.
I don’t see the instructions for the Paleo powdered sugar recipe.
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Excited to bake these cookies for my family too! By the way, I also run a marketing agency, and I’m thinking of sharing this scrumptious recipe with our clients and followers for the holidays. If you’re using regular eggs instead of paleo-friendly ones, you can use two regular eggs for this recipe. Happy baking, and I’m sure your family will love these festive treats!
web link https://socialsharings.co/
Nut allergy here. Sub for the almond flour please?
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These ginger molasses cookies sound perfect for the season! I like that they’re both paleo and vegan—it’s not always easy to find recipes that cater to both. The combination of ginger and molasses is such a classic for this time of year, and the soft texture you described makes them even more appealing.
Do you have any tips for storage to keep them fresh? I’m planning to bake a batch for some friends, and it would be great to know if they hold up well for a few days. Thanks for sharing such a versatile recipe!