The Sunday Recipe: Soft Molasses Cookies

Soft Molasses Cookies

I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.


  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ teaspoons baking soda
  • ¾ teaspoons cinnamon
  • ¾ teaspoons ginger
  • ½ cup almond flour
  • ½ cup tapioca flour
  • ½ cup coconut flour


  • Cream the butter and sugar together.
  • Mix in the molasses.
  • Stir in the buttermilk.
  • Mix together the flours, baking soda, salt, cinnamon, and ginger.
  • Stir into the liquid ingredients.
  • Chill for a half hour or longer.
  • Preheat oven to 350.
  • Prepare a pan with parchment paper or non-stick cooking spray.
  • Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.
  • Bake for 12 to 14 minutes.
  • Cool and enjoy.

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