“molasses” monster cookies with coconut flour (grain free, scd diet)

these cookies are as close to “molasses” as you’ll get on the SCD diet, and incidentally, they are also jam-packed with a few other goodies to keep you fueled and also satisfied, making them a viable option for breakfast just as much as a midday snack.

I don’t know why exactly, but I’ve been feeling the cookie recipes lately. I go through phases of what baked goods I’m obsessed with/craving, and recently, it’s become the cookie. It may be a controversial opinion, but I’m not in the mood for muffins and cakes as of late.

In my constant quest for the ~best cookie ever~, I’ve ended up trying many different varieties and flavour combinations (I’ll link to some of them below)– and because the SCD diet doesn’t actually allow for chocolate, you have to be creative in this regard. While some SCD folk have surely introduced raw cacao, as I have (!), it still isn’t necessarily an everyday occurrence, and honestly, I haven’t experimented too much with it when it comes to my cookies, either. That being said, what I am currently exploring more of, is the elusive COCONUT FLOUR COOKIE! 

Yes, it is elusive. Often, we see a lot of cookie recipes that call for almond flour — I mean, almond flour is a popular grain free flour in general, however I do find it often results in the best cookie texture/recipes, at least, so I thought. Until this cookie. The molasses monster cookie, made with coconut flour. A rare type of cookie that has the perfect consistency and texture, even in all its coconut flour glory.

And when I say perfect texture and consistency, you may be asking what does that mean exactly? Everyone has different preferences for their cookie texture, but I love a cookie that is bendy enough, soft enough, chewy enough, but still has a little firmness to the exterior. That is this cookie!

Not to mention, it’s actually so yummy, and has the perfect amount of molasses-esque sweetness to it, thanks to a combination of ingredients. The coconut flour is combined with a browned butter, honey and almond butter mixture, alongside a cup of medjool dates, which essentially creates this deep-honey flavour (for lack of a better word) that is certainly reminiscent of molasses. Hence the name!

While this recipe does have a few steps, do not be intimidated or worried, it will still come together easily enough, and you’ll be pleased with the amount of cookies you get out of it! These cookies are also perfect for the freezer– I stack them in an extremely tall mason jar and keep them in the freezer right away, because I won’t eat them all in time otherwise and also, they taste good frozen! However if you’re not a fan of a frozen (or very cold) cookie, then simply pop it in your oven/toaster oven/microwave for a few and you’ll have yourself a soft cookie. These also “defrost” extremely quickly, so you could take a cookie out of the freezer and leave it on the counter for five to ten minutes, and you’re good to go.

Finally, feel free to experiment with the add-ins. As you’ll see in the recipe below, I opted for pecans and raisins, however I’ve also done this recipe with currants (included as a possible sub-in below), and that was also delicious. If you’re not a fan of pecans, you could opt for another nut, although I do like the sort of sweetness that pecans provide, and they’re not overpowering in flavour. 

If you do try this recipe, or wind up experimenting with your add-ins, please let me know how it goes! Drop me a comment below, or hit me up on Instagram @grainfreee.

A few more recipes if you’re looking for some other yummy grain free cookie creations:

• CHERRY PIE COOKIES (almond flour & coconut flour)
• “SUGAR PIE” COOKIES (almond flour & coconut flour)
• SUPER SOFT PEANUT BUTTER COOKIES (almond flour & coconut flour)
• SOFT & CHEWY N’OATMEAL RAISIN COOKIES (cashews)
• TAHINI RAISIN COOKIES (almond flour)

molasses monster cookies: ingredients

• 1/3 cup coconut flour
• 1/2 tsp baking soda
• 2 eggs, whisked
• 1/2 tsp cinnamon
• 1/3-1/2 cup raisins (feel free to sub currants)
• 1/2 cup pecans toasted with 1/4 tsp of cinnamon
• 1 cup medjool dates, softened (they should be extremely soft, soak in boiling hot water and allow to sit overnight if possible)
• 1/2 cup honey
• 1/4 cup butter
• 1/4 cup almond butter

molasses monster cookies: how to

1. Start by making sure your pecans are toasted with 1/4 tsp of cinnamon, for 15 minutes at 300.
2. Remove pecans from oven and allow to cool. Chop pecans into small pieces.
3. Prepare your softened medjool dates by chopping them into small pieces. They should be so soft that the ‘pieces’ you are chopping appear to be more like mush.
4. Place the butter, honey, and almond butter in a sauce pan. Melt over medium heat, and when the mixture begins to boil, lower the temperature and allow to simmer for 10 minutes.
5. Meanwhile, mix the coconut flour, baking soda, and cinnamon in a large bowl.
6. Once the butter mixture is done simmering, carefully pour it into the large bowl with your dry ingredients. Add the chopped medjool dates pieces and combine well.
7. Add in the whisked eggs until well combined.
8. Finally, fold in the chopped pecans and the raisins.
9. Cover the bowl and place in the fridge or freezer for 30 mins – 1 hour in order to allow the batter to firm up a bit, which makes the cookies easier to manipulate on your baking tray.
10. Once the batter is cold, you can scoop out one tbsp of batter per cookie at a time, and place it on a parchment paper-lined baking tray. Using the spot where your palm meets your wrist, with a bit of water to avoid sticking, press down on each cookie to flatten it and shape it if desired.
11. Bake the cookies in a preheated oven at 350 for 12-15 minutes.

Print Recipe

5 from 1 vote

“molasses” monster cookies with coconut flour (grain free, scd diet)

these cookies are as close to "molasses" as you'll get on the SCD diet, and incidentally, they are also jam-packed with a few other goodies to keep you fueled and satisfied, making them a viable option for breakfast just as much as a midday snack.

Course: Breakfast, Dessert

Servings: 21 cookies

Author: grainfreee.com

Ingredients

• 1/3 cup coconut flour
• 1/2 tsp baking soda
• 2 eggs whisked
• 1/2 tsp cinnamon
• 1/3-1/2 cup raisins feel free to sub currants
• 1/2 cup pecans toasted with 1/4 tsp of cinnamon
• 1 cup medjool dates, softened they should be extremely soft, soak in boiling hot water and allow to sit overnight if possible
• 1/2 cup honey
• 1/4 cup butter
• 1/4 cup almond butter

Instructions

• Start by making sure your pecans are toasted with 1/4 tsp of cinnamon, for 15 minutes at 300.
• Remove pecans from oven and allow to cool. Chop pecans into small pieces.
• Prepare your softened medjool dates by chopping them into small pieces. They should be so soft that the 'pieces' you are chopping appear to be more like mush.
• Place the butter, honey, and almond butter in a sauce pan. Melt over medium heat, and when the mixture begins to boil, lower the temperature and allow to simmer for 10 minutes.
• Meanwhile, mix the coconut flour, baking soda, and cinnamon in a large bowl.
• Once the butter mixture is done simmering, carefully pour it into the large bowl with your dry ingredients. Add the chopped medjool dates pieces and combine well.
• Add in the whisked eggs until well combined.
• Finally, fold in the chopped pecans and the raisins.
• Cover the bowl and place in the fridge or freezer for 30 mins – 1 hour in order to allow the batter to firm up a bit, which makes the cookies easier to manipulate on your baking tray.
• Once the batter is cold, you can scoop out one tbsp of batter per cookie at a time, and place it on a parchment paper-lined baking tray. Using the spot where your palm meets your wrist, with a bit of water to avoid sticking, press down on each cookie to flatten it and shape it if desired.
• Bake the cookies in a preheated oven at 350 for 12-15 minutes.