Since around the time I became a teenager Christmas cookies have been my “job” around the holidays. My mom and dad loved to decorate the house, my sister is good at wrapping gifts and I am the baker. I am really the only one in the family that has the patience to deal with Christmas cookies. I loved the process, the intricacies, and the nuances of each type of cookie. The candy cane sugar cookies were delicate and needed to be placed on parchment paper, lest they crumble into a million pieces while being taken from the oven. The toffee squares were simple and hearty, difficult to mess up and the gingerbread men couldn’t be rushed as the dough had to be chilled completely before a single one could be rolled out. After a few years I had the Christmas cookie making down to a science.
Then I went gluten free, but I adapted. I made flourless chocolate peppermint cookies and flourless peanut butter cookies, almond flour shortbread and molasses lace.
Then I went paleo and I continued to bake, but the list of cookies grew shorter.
The last year, a month after going AIP, my Christmas cookies consisted of one batch of coconut flour shortbread, a sad attempt at gingerbread, and that was it.
This year I am bound and determined to broaden my horizons and regain some of that joy that baking Christmas cookies has always brought me.
This recipe was based off of my previous love of molasses sugar cookies. I love the taste of molasses and I thought that the molasses sugar cookie was the perfect combination of flavors without being finicky like gingerbread or overly sweet and plain like traditional sugar cookies.
This cookie is simple and fun and is a gorgeous cross between a molasses sugar cookie and a snickerdoodle.
The holidays are a time for keeping traditions, making new memories, and finding joy in simple things and I hope that this year you will find joy in your health, make memories around a table filled with nourishing food, and keep the traditions that fill your heart with gladness.
Molasses Spice Cookies:
1 cup of pumpkin
2 TBS arrowroot
pinch of salt
¼ cup of coconut oil melted
¼ cup of maple syrup
4 TBS molasses
½ cup of coconut flour
¼ tsp cinnamon, cloves, ginger
2 TBS of coconut sugar (optional)
Preheat oven to 350 degrees. In a large bowl combine all of your ingredients except the coconut sugar and mix until thick dough has formed. Using a tablespoon measurer roll your dough into balls. Place your coconut sugar in a separate bowl and gently roll your cookie balls in it, dusting them slightly. Place on a lined baking sheet and pat down slightly. Bake for 25-30 minutes or until golden brown. Allow the to cool before serving. Store in the refrigerator.