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Flourless Cinnamon Molasses Cookies

  • Desserts
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Prep Time 30 minutes
Cook Time
Serving Yield 20-24 cookies

Chewy with a bold and nutty flavor, these flourless cookies are loved by molasses fanatics everywhere. Coconut sugar, cinnamon, ginger, and nutmeg deepen the taste even more, making them a perfect match for a tall glass of milk or a warm cup of English breakfast tea.

By: Family Farm Team


  • 1/3 cup (67g) coconut oil, melted
  • 1 large (50g) Pete and Gerry’s Organic Egg
  • 1/4 cup (79g) molasses
  • 1 cup (170g) coconut sugar
  • 2 cups (200g) whole grain oat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt


Step 1

Mix together melted coconut oil, egg, molasses, and coconut sugar by hand or using a mixer on low until smooth and well-blended.

Step 2

In a separate bowl, mix together remaining dry ingredients.

Step 3

Add the dry mixture to the molasses mixture, and mix until well combined and smooth.

Step 4

Refrigerate dough for 2-3 hours until chilled and firm to the touch (if dough gets too firm to scoop, just allow it sit at room temperature for 20 minutes or until workable).

Step 5

When ready to bake, preheat oven to 350F.

Step 6

Scoop dough by the tablespoonful, and roll into a ball. Place dough balls onto a parchment-lined baking sheet, leaving at least 3” of space between them.

Step 7

Bake for 12-15 minutes. Remove from oven and allow to cool completely before serving.

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