Healthy Almond Butter Molasses Cookies


If you are looking a perfectly healthy Holiday cookie that’s not loaded with oil or refined sugar, look no further because these healthy almond butter cookies are not just soft and chewy but also gluten-free, dairy-free and high in protein!


I’m not quite sure where the summer went or how it’s already November but instead of searching for my lost time, I’m embracing dessert season with open arms. Bring on the sweets!

I used PEScience Gourmet Vanilla in these cookies. You can get 30% off all PEScience products by using code PBCHOCO at checkout on their website *SIDE NOTE: PEScience products also make a great Holiday gift 😉

Healthy Almond Butter Molasses Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: dessert, snack

Yield: 18 Cookies

Serving Size: 1 Cookie

Calories per serving: 113

Fat per serving: 4g

Carbs per serving: 18g

Protein per serving: 4g

Healthy Almond Butter Molasses Cookies

Deliciously healthy molasses cookies made using almond butter instead of dairy or oil and made gluten-free and high in protein!


  • 3/4 c almond butter
  • 1/4 c blackstrap molasses
  • 1 1/2 c brown rice flour or gluten-free oat flour
  • 32g protein powder PEScience 30% OFF code PBCHOCO
  • 1 egg, whole
  • 1/2 c coconut sugar
  • 2 tbsp erythritol or sub with more coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp baking soda
  • 1/4 tsp sea salt


  • Preheat oven to 350F and prepare a baking sheet with parchment paper and set aside.
  • In a medium bowl, stir together the flour, protein, soda, salt, and spices then set aside.
  • Using a hand mixer or stand alone mixer, beat the almond butter and sugars (coconut sugar and erythritol) for 1 minute. Add in the molasses and continue mixing until combined. Slowly add in the flour and mix until a dough forms.
  • Separate the dough into 18 evenly sized balls and place them on the baking sheet about 2" apart. Use the bottom of a glass to press them flat. Bake for 9-10 minutes. Let cool before serving.


Store cookies in an airtight container for up to 5 days or freeze for up to 2 weeks.

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