I developed this recipe myself, although I did incorporate two other recipes (The Best Almond Flour Cookies and Molasses Cookies).

In 2020 I was diagnosed with an autoimmune condition and I started eating paleo. I was very strict at first, but after the first year or so I let myself have more treats. But I was disappointed when I would buy “healthy” cookies, and they would *taste* like “healthy” cookies. They just weren’t worth it. I would buy a package and only eat 1 cookie out of it and then try to pawn the rest off on someone else. 😉

So I decided to try making my own! These are the kind of cookies that you just want to eat and eat and eat and eat! I made most of the dough into balls and froze it so I could make small batches more often (but so far I’ve just been eating the frozen dough!).

If I did the math right, I think these are only about *2* grams of sugar per cookie! (But I made them small.)

Ingredients:

• 1 cup Miyoko’s cultured vegan butter (salted)
• 3 eggs
• 1 cup packed light brown sugar
• 3/4 cup molasses
• 2 tsp baking soda
• 5 1/4 cups almond flour
• 5 1/4 tsps pumpkin pie spice (not exactly the spices you should use for molasses cookies, but it’s what I had. You can experiment with what you like. 🙂 )
• Dash of salt

Directions:
Preheat oven to 350. Cream together “butter”, eggs, and brown sugar. Add molasses. Mix your dry ingredients together and then mix in to your wet ingredients. Bake for 10 minutes at 350.
Yield: about 13 dozen, small (about 3 inch diameter) cookies

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If you try these, please let me know in the comments!

And if you’d like a cheerleader who understands your health journey, contact me and let’s talk!