Almond Butter Molasses Cookies - Nourished By Nutrition Print

Almond Butter Molasses Cookies

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5 from 12 reviews

Flourless version of the classic molasses cookies. They have all the flavor, cracks and crinkles of the traditional version just without flour, extra oil or butter.

Makes 14 cookies


  • 3/4 cup almond butter (make sure it’s runny. I like Trader Joe’s roasted unsalted)
  • 1/2 cup almond flour
  • 6 tablespoons coconut sugar
  • 1/4 cup molasses
  • 1 egg or flax egg
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/3 cup organic cane sugar or coconut sugar for rolling (optional)


Preheat the oven to 350F. Line a baking sheet with parchment paper and place the 1/3 cup of organic cane sugar or coconut sugar in a small bowl and set aside.

If using a stand or handheld mixer, add everything to a bowl and mix on high until everything is evenly combined. If mixing by hand, add the almond flour, baking soda, salt and spices to a small bowl and set aside. In a large bowl, whisk the egg (or add the flax egg). Add the almond butter, coconut sugar, molasses and flour mixture. Mix until everything is evenly incorporated. This will take some muscle. Just keep going. The dough will be very sticky. Place in the fridge for at least 10 minutes.

Use a cookie scoop or roll about 1 1/2 tablespoons of the dough into a ball. Place the dough ball into the small bowl of sugar and roll until evenly coated. Place on the cookie tray. Continue with the rest of the dough, placing each ball two inches apart. Bake for 8-10 minutes.

Once out of the oven, bang the pan on the counter a couple times to help the cookies fall. If you’d like flat, crinkle look like the cookies in the photos, gently press down on the cookies with your hand to flatten slightly. Let cool for at least 2 minutes on the cookies tray before removing.

Store the cookies in an airtight container for up to a week or in the freezer for 2-3 months.


For flat, crinkly cookies, bang the pan on the counter after removing from the oven and gently flatten with your hand.

I used organic cane sugar to give the cookies that classic sugar-coated look. You can leave this off or use coconut or raw sugar if you wish.

Vegan version – replace the egg with a flax egg (1 tablespoon ground flax + 2 tablespoons of warm water)