Molasses Cookies with Maple Cream Frosting
Servings: 1 dozen sandwiches
These molasses cookies are incredible and you'd never know that they were Paleo, gluten-free, and dairy-free! Perfect for Christmas and the holidays!
For the molasses cookies:
- 1/2 cup Palm Shortening
- 1 cup Coconut Sugar
- 2 Eggs
- 1/4 cup Molasses
- 2 tbs Coconut Oil (melted)
- 2 cups Almond Flour
- 1 cup Tapioca Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp ground Ginger
- 1 tsp Allspice
- 1/2 tsp Sea Salt
For the Maple Cream Filling:
For the Molasses Cookies:
In the bowl of an electric mixer with the paddle attachment (or in a bowl using a hand mixer), mix the palm shortening and coconut sugar on medium speed until smooth. This takes about 3 minutes. It won’t get super creamy but will get smooth.
Add the eggs and mix, followed by the molasses and coconut oil.
Reduce the speed to low and gradually add in the flours, baking soda, cinnamon, ginger, allspice, and salt.
Cover the dough with plastic wrap and refrigerate until firm, about 1 hour up to overnight.
Preheat the oven to 325 F. Scoop out walnut-sized amounts of dough and roll into a ball. Place about 3 inches apart on a baking sheet lined with parchment paper. Leave in the ball shape for best results (they will flatten out). Bake until cookies are set, about 17 minutes. Let cool completely before serving.
For the Maple Cream frosting filling:
In a bowl with a hand mixer on medium-high speed, mix all of the filling ingredients until fluffy.
Use a spatula or knife to spread on the bottom of one molasses cookie and then place another molasses cookie on top to make a sandwich.
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