Gluten-free Molasses Peanut Butter Cookies

Add some depth to your molasses cookies with a little bit of peanut butter!

Course Dessert

Cuisine American

Keyword cookies, dairy-free, egg-free, gluten-free, soy-free

Prep Time 15

Cook Time 10

Total Time 25

Servings 12 cookies

Calories 115kcal

Author Christy

Cost $5 for recipe ingredients and measures

1/2 cup Coconut oil (solid form) You can use shortening as a substitute.
1/2 cup Sugar White grandular or Organic Sugar Cane works
3 tbsp Blackstrap Molasses
3 tbsp Coconut Milk You can substitute any kind of milk alternative
3 tbsp Organic Peanut Butter Heaping tablespoons, you can try it with Almond Butter or even Tahini.
1 cup Gluten-free flour Heaping cup of Gluten-free flour
1 tsp Baking Soda
1/4 tsp Cloves
1/4 tsp Ginger
1/2 tsp Cinnamon
1/4 tsp Salt (optional)

Preheat oven to 350 and prepare the cookie sheet with a sheet of parchment paper on top.
Mix coconut oil, sugar, peanut butter, and coconut milk.
Add blackstrap molasses and mix.
In a seperate bowl stir flour, baking soda, and spices.
Gradually combine dry ingredients to wet with mixer. The dough will be thick. If it looks dry add a splash of coconut milk, if it looks wet add a tbsp of gluten-free flour.
Chill dough for 1 hour.
In a small bowl, put in 1/2 cup of sugar.
Make small 1 -1 1/4 inch balls and roll them in the sugar. Place them on the cookie sheet an inch or so apart.
Gently push the bottom of a fork into the cookie so it makes small groves.
Put the cookie sheet into the oven and bake for 8-10 minutes.
Let cookies cool for 10 minutes.
For an added bonus mix 2 tbsp peanut butter with 1/2 tsp of coconut oil and 2 tbsp of powder sugar. Put in the microwave for 20 seconds then stir, put it back in the microwave for another 15 seconds and stir. Then put a dollup on top of the baked cookie...kind of like a frosting.

The calories and price of the cookies are an educated guess.