Molasses Cookies (Paleo, AIP, Vegan)

Molasses Cookies (Paleo, AIP, Vegan)

Certain tastes are loaded with cheerful nostalgia. These molasses cookies are that way for me; they bring back many happy memories of summer holidays spent on Cape Breton Island – one of Canada’s prettiest regions with a most sublime landscape. (If you ever get the chance, you really must experience The Cabot Trail!)

My mom’s side hails from these parts, and almost every summer when I was growing up, we’d make the long journey to the island to visit my grandfather, whom I affectionately called Papa.

Papa passed away in September, but our sadness at his loss is tempered by wonderful memories. He was a jolly man with a contagious joie de vivre and a mischievous glint in his eye. He loved to laugh, and he loved to spoil me, more often than not with freshly-baked goods.

The bakeries on Cape Breton Island are renowned for the chewiest, most decadent molasses cookies. And this recipe lives up entirely to my recollections of all that chewy, molasses-y goodness.

These cookies are an homage to my Papa and to my roots and really just to bringing a smile to the faces of your loved ones. Enjoy.

4.8 from 4 reviews
Molasses Cookies (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Treats
  • ¼ c coconut flour
  • 1 tbsp. tapioca flour
  • 1 tsp ginger, dried
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • pinch of sea salt
  • ¼ c coconut oil, melted
  • ¼ c apple sauce
  • 1 tbsp. molasses
  • 1 tbsp. maple syrup
  1. Prehat oven to 325 degrees.
  2. In a medium bowl, mix the coconut flour, tapioca flour, ginger, cinnamon, baking soda, and salt. Make a well in the centre, and add the melted coconut oil, apple sauce, molasses, and maple syrup.
  3. Stir to combine until mixture begins to thicken -- usually about one minute.
  4. Drop by the tablespoon on a parchment-lined baking sheet. Gently flatten with a fork.
  5. Bake at 325 for 15 minutes.
  6. Remove from oven and allow to cool.
  7. Makes one dozen cookies.

Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 47 comments for this article
  1. Shelley at 4:57 am

    I can’t tell you how tempted I am to get out of bed and bake these tonight! But I’m certainly whipping up a batch first thing in the morning. I love molasses cookies! Thank you for coming up with so many great AIP treats for the holidays.

    • Martine Partridge Author at 8:41 pm

      Thanks, Sophie! It’s so nice cherish warm memories of our loved ones, isn’t it? And I just saw on Instagram that you were able to make a batch and enjoyed them–yaaay! Happy to spread the cookie love. 😉

  2. Jackie at 7:39 am

    AH-mazing! Made these a couple days ago and they were delicious. Definitely one of the best AIP cookie recipes I’ve found. P.s. I never leave comments, but these were just too good not to give a shout out.

    • Denise at 1:03 am

      I got 11 cookies out of my batch! I was so shocked! I was mixing this up and thinking… yah… 3 cookies… a single serving of cookies basically… ok, I get that, many AIP dessert and bread recipes do that! And then to my amazement… that batter just kept right on dividing! lol They are in the oven right now… my first cookies in over a year! Actually made me momentarily hyper, which is quite the feat considering I’ve been downright slothy today. Thanks so much for sharing!

  3. donna at 3:34 am

    I am dying to try this recipe as I am always looking for Paleo friendly sweets. Can you tell me if I could substitute honey for the maple syrup? Real maple syrup is super expensive here and I’m not a huge fan of the taste of maple. Thanks!

    • Martine Partridge Author at 5:34 pm

      Hi, Kristen. I’ve heard good things about switching between arrowroot and tapioca flours in AIP baking. So while I haven’t personally tried it, I can’t see why it would be a problem. Enjoy! 🙂

    • Martine Partridge Author at 4:34 pm

      Hi, Tracey. You could try 1/4 c of mashed banana or mashed ripe plantain instead of the apple sauce. I can’t say how that would turn out as I’ve never tried it (I imagine the banana will kick up the sweetness…) Anyway, thanks so much for stopping by the blog, and if you experiment with an apple sauce alternative, let me know how it goes. 🙂

  4. Maija at 3:45 am

    These are so yummy! I tried my first batch and am thrilled with the results. Up until now, I’d never tried one without nuts or eggs and it turned out so well. Great recipe! I will definitely be repeating this one. Let’s see if any remain for Christmas day.
    BTW, I used ghee. If you can tolerate milk fats, the flavour was really nice.

  5. Pingback: Paleo Christmas Cookie Exchange (AIP Friendly) | Beyond the Bite
  6. Laurie at 3:59 pm

    This recipe looks fantastic! Molasses cookies use to be my favorite when I ate bad food. I am definitely going to try your recipe. Question regarding the applesauce. Could a person use apples purred? (I have a Blendtec that does that well) I don’t want to buy a jar of applesauce. If so how many apples? Anyone? I also don’t use maple syrup but like raw local honey. I wonder how that would change the taste?

    • Martine Partridge Author at 12:07 am

      Hi, Laurie. Glad to encounter a fellow molasses cookie lover. 😉 You can certainly easily make your own apple sauce by simmering peeled, chopped apples in a bit of water until soft and then pureeing. I imagine about two medium apples would make at least 1/2-3/4 of a cup. And subbing the honey for maple syrup should be just fine.

  7. BlessedCP at 3:09 am

    These are seriously the BEST! Daughter made them for me to cheer me up as I am gong through major detox and it made me so depressed and discouraged. The cookies really did cheer me up! And in my opinion they are BETTER than a lot of molasses cookies I have had.

    • Martine Partridge Author at 1:11 pm

      How sweet of your daughter! And I’m so glad these cookies cheered you up. 🙂 This is a special recipe that reminds me of my grandfather and childhood summers on Cape Breton Island. I hope you continue to feel well, and thanks for stopping by the blog to let me know how much you enjoyed this treat!

  8. Amanda at 5:01 pm

    Just made these subbing 1/4 c mashed banana for the applesauce. They were outstanding! Other AIP cookies I have been have been rubbery. These are tender and flavorful! Will be making again!

  9. BlessedCP at 4:46 am

    We are making these for a second time. They are so yummy! We used homemade apple butter which added to the flavor. My daughter wanted to eat all the dough!
    We also did not get anywhere near 12 cookies so this time we doubled the recipe for 2x the yumminess! This batch has some orange zest added, I imagine they will be lovely.
    Thank you for sharing this.

  10. Debbie at 1:57 am

    These are my favourite aip cookies. Love them with tea or sometimes I will put a dollop of coconut yogurt and raspberries with it. Delish! Thanks for the recipe!

  11. Pingback: AIP Lemon Cookies – The Castaway Kitchen
  12. Sara Mackenzie at 6:21 pm

    Thank you so much for this recipe!! it’s the first AIP cookie I have really enjoyed..I have baked them twice; first time at 150 c fan oven – I went by guidelines I found on line somewhere, I don’t think it was hot enough as cookies were quite soft. 2nd time, last night I upped the temp to 160 ish- still had to increase bake time to 19 minutes. They were firmer and tasted better all round. I used mashed banana both times instead of apple. Couple things I’d like to ask; are they supposed to be soft-ish? Today the cookies had gone soft after I had wrapped them in parchment and put in an airtight tuberware box for approx 7 hours, I had left them out un covered overnight by mistake- they were still lovely and not soft before I put them in the box. Is there another way to store them that would prevent them going soft?Also yours are so uniform looking and more like buttons, I couldn’t get them to drop off the spoon due to the consistency of the batter – they kinda landed in uneven lumps and I had to flatten them with fork and push them together to have a cookie shape. It’s quite oily consistency. any tips there?

    • Martine Partridge Author at 3:46 pm

      Hi, Sara. Thanks for stopping by the blog. I’m so happy to hear you enjoyed this recipe! Other readers have successfully subbed banana for applesauce, so I’m sure that’s okay, but I’m always a bit skeptical because if the bananas were really ripe, that would definitely change texture. But to answer your questions — yes, these cookies are soft, but I don’t find they change texture all that much once baked. Could it have been that you used a very ripe banana? Because that could very well alter texture and consistency both before and after baking. PS: Sorry for just getting to your comment now. I took a blogging hiatus, which led to a backlog of comments to be addressed here on the site. I’m slowly but surely getting to them all! 🙂

  13. Sarika at 5:19 am

    Hi!so excited to try this recipe.Just wanted to know if we can substitute coconut oil with any other oil or ghee since my daughter cannot tolerate coconut oil.

    • Martine Partridge Author at 4:40 pm

      Hi, Sarika. I haven’t tried substituting any ingredients in this recipe, but readers have had good success substituting coconut oil for ghee in the shortbread recipe I have posted. I think it’s definitely worth a try to go with ghee instead of coconut oil! 🙂

    • Martine Partridge Author at 4:38 pm

      Hi, Staci. 🙂 Soft is the texture of the molasses cookies I grew up eating when I visited family on the east coast of Canada. (They are not supposed to be crispy like a gingersnap.) I’m glad you enjoyed the flavour. Happy holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: