Sigh. What a week!
I am not really sure what it was about this week but it literally exhausted me. Maybe it’s the change in the weather or something but it really just kicked my behind. Then again, maybe this is just getting old??
At any rate, I continue to feel more and more excited about the onset of fall and all that it entails. While some of you may be super excited for another pumpkin spiced recipe, some of you may be thinking ok, we get the point. So don’t worry, I have plenty of other fall recipes on their way that do not include the word “pumpkin.” However, the beginning of the season seems to bring out all the pumpkin spiciness in me!
I love molasses cookies. The chewy, spicy cookie always brings me back to cozy times and I really think a lot of fall and even winter foods are all about just that. It’s almost the memories or the feelings tied to certain flavors that make everything feel right. There certainly is something to be said about the term ‘comfort food’ and when the cooler air comes in, the warmth we get from seasonal foods is just what we need. Mmmm.
I added a touch of pumpkin into these cookies but you don’t have to add any if you don’t want. They are amazing either way. I love sneaking in some extra nutrients where I can even if it is in a cookie. These cookies have no eggs or dairy and are made with almond flour which is gluten free. I added a pecan or an almond on top so the cookies didn’t look so dull, but you can skip them as well if you prefer.
So let the fall times roll, and enjoy a freshly baked spiced molasses cookie!
Pumpkin Spice Molasses Cookies
- 1 1/2 c almond meal
- 2 T coconut flour
- 1/2 tsp baking soda
- 1/4 c coconut oil melted
- 1/3 c plus 1 T pure maple syrup
- 2 T pumpkin optional
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1 T molasses
- 1/4 tsp sea salt
- Preheat oven to 350°F.
- Combine all dry ingredients and stir to combine.
- In a small bowl, combine all wet ingredients and stir well.
- Pour wet ingredients into bowl containing dry ingredients and stir well.
- Chill for about 15 minutes.
- On a parchment lined baking sheet, roll dough into one inch balls and then press using a glass coated with coconut oil.
- Press an almond or pecan in each cookie if desired.
- Bake for 12-14 minutes or until bottom of cookie is browned.
- Allow to cool before serving.