Sweet Jesus Molasses Cookies (AKA Gluten-Free Grain-Free Gingerbread Cookies)

Hello! I am so glad you’re here! So much is happening these days. 162 countries took to the streets for the Climate Change March. Here in New York City over 300,000 people marched (including my friend Joy and me, so you can make that 300,002).  Sunday was an International Day of Peace, make love not war. The New York Yankees say good-bye to one of its finest. Who will be the next lucky guy to make millions wearing tight pants while sliding around in dirt? The paleo specific way of life is catching on with celebrities. So easy a caveman can do it…My dear friend Scott’s Brooklyn Cured Sausage is a finalist for Martha Stewart’s American Made contest. You can vote for him here. And then I can say, I knew him when. I sold my first batch of cookies for Rosh Hashanah (woot! woot!) which were these bad boys. Oh and by the way, I am looking for people with extraordinary lives so I can write about their journeys on this site. I want to hear your stories. You can contact me here.

Looks like Fall has begun. The cool breeze is my coffee. The early sunrise is my alarm clock. I wanted to create something inspired by the tastes of Autumn, so, I made these cookies on a whim. But that’s pretty much how I do everything, on a whim. Desserts should be like life, sweetly amazingly wonderfully random.

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Sweet Jesus Chewy Molasses Cookies– Goes great with a tall glass of milk


1/2 stick of butter room temperature (or 1/4 cup ghee or fat of choice)

1 egg room temperature

1/2 cup coconut sugar (can also use brown sugar)

2 tablespoons molasses

1 & 3/4 cups almond meal- I’ve had much success with the Trader Joe’s brand

2 tablespoons coconut flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon cloves

1/2 teaspoon nutmeg

Method: Preheat oven to 350˚ Mix the dry ingredients together, be sure to whisk all the lumps out of the flours. In a separate bowl, cream the sugar, molasses, butter and egg together. Combine dry ingredients with butter and sugar mixture until it’s a gloppy sticky mess. Line two baking sheets with parchment paper. Measure about one tablespoon for each cookie onto the pans, spacing them about two inches apart. Bake for ten minutes. Makes about 20 cookies. Serve and enjoy. Amen.

Molasses Cookies SpoonandApron 4

Molasses Cookies SpoonandApron 2