5-Ingredient Molasses Cookie

December 12, 2018
6 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 12 minutes
  • Makes 5 1/2 dozen
Author Notes

I added a teaspoon of garam masala, but any other favorite warm spice blend, like pumpkin spice or even just cinnamon, would work beautifully to play with the spices of the season. Or keep them simple with the complex flavor of molasses as the only flavor! Up to you. —Caroline Wright

What You'll Need
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 cup molasses
  • 1 stick butter, at room temperature
  • 1 large egg
  1. Preheat oven to 350°F. In the large bowl of an electric mixer fitted with a paddle attachment, beat butter and molasses together until thoroughly combined. Beat in egg until incorporated, then flour, baking powder and spice, if using.
  2. Using a small cookie scoop (1-teaspoon capacity) or spoon, portion dough into 3/4-inch balls (like the size of a small marble) on parchment-lined sheets about 2-inches apart. (There will be 12 per sheet.)
  3. Bake cookies, rotating halfway through, for 10 to 12 minutes, or until the cookies have spread, puffed and browned at the edges. Cool cookies on pans 2 minutes, then transfer to a wire rack using a thin spatula.

See what other Food52ers are saying.

  • Ann
  • C
  • Dawn warshay
    Dawn warshay
  • Melina
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

4 Reviews

Ann May 4, 2019
Sadly these were not my fave. I am a molasses cookie lover, but somehow the combo of molasses and almond flour—which I also normally love baking with—just didn’t give me the flavor I long for in a molasses cookie.
Also I barely eeked out 3 1/2 dozen cookies, and I used a teaspoon measure. Amazed that the recipe supposedly yields 5 1/2 dozen.
C December 14, 2018
Hello! Do you think this dough can rest in the fridge for while before baking? If so, how long do you think (a day or two, up to a week)? Thank you!
Dawn W. December 13, 2018
Can these cookies be frozen
Melina July 13, 2019
They do! I froze them in batches of 4 so we could have a few after dinner and not pig out and eat the whole batch. They defrosted very well and maintained a slight chewiness in the center.