How to Make Cinnamon and molasses flax cookies

Cinnamon and molasses flax cookies – the name says it all doesn’t it? These paleo treats are warming and lightly spiced, with a melt in the mouth texture. The molasses and flax work together in this recipe to bind the cookie dough, so no eggs are needed. Best of all, they are ready in less than 15 minutes!

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5 from 1 vote

Cinnamon and Molasses Flax Cookies

These paleo cookies are warming and lightly spiced with a melt-in-the-mouth texture. The molasses and flax work together to bind the dough, making eggs unnecessary. Ready in less than 15 minutes, they are a quick and delicious treat.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dessert, Snacks

Cuisine: American, Fusion

Keyword: Cinnamon flax cookies, molasses cookies, paleo cookies, quick dessert

Servings: 6 Cookies

Calories: 150kcal

Cost: $10

Equipment

• Baking Tray
• Parchment paper
• Mixing bowl
• Stand mixer (optional)

Ingredients

• 1 cup ground almonds
• 2 tbsp ground flaxseed
• ½ tsp cinnamon
• ¼ tsp baking powder
• Pinch sea salt
• ¼ tsp ginger optional
• 1 large tbsp coconut oil
• 1 tbsp blackstrap molasses
• 1 tbsp coconut sugar
• 1 tsp cinnamon

Instructions

• Preheat the Oven: Preheat your oven to 160C / 325F / Gas mark 3. Line a baking tray with some parchment paper and set aside.
• Mix the Dry Ingredients: In a mixing bowl, combine the ground almonds, flaxseed, cinnamon, baking powder, salt, and ginger (if using).
• Add the Wet Ingredients: Add the coconut oil and molasses to the dry ingredients and mix well. This is best done using a stand mixer, but if you don’t have one, your hands will be just as good. Ensure all ingredients are thoroughly combined. The dough will be relatively sticky but still workable.
• Prepare the Coating: In a separate bowl, combine the coconut sugar and cinnamon. Using your hands, roll the cookie dough into golf ball-sized shapes, then coat evenly with the cinnamon and coconut sugar mixture. Lay out on the baking tray, and flatten slightly.
• Bake the Cookies: Bake for 8-10 minutes, then remove from the oven. Leave to cool for 5 minutes before serving – these are best eaten straight away but keep for up to a week.

Notes

• Adjust the amount of ginger to your taste or omit it if preferred.
• These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
• You can substitute coconut sugar with another paleo-friendly sweetener if desired.