• Molly Bergseid


Christmas is just around the corner, which means I will be making my paleo Ginger Spice Cookies!

Anytime I am baking, I try to work healthier ingredients into the recipe so I can feel good about what I am eating. This recipe uses unsulphured blackstrap molasses, which happens to be incredibly nutrient dense. It’s high in iron, calcium, copper, manganese, magnesium, potassium, b vitamins, and selenium. Not bad for a sweetener!

I also love baking with tigernut flour because it happens to be a great source prebiotic fiber. And of course, I always throw some collagen powder in for good measure.

Here is the recipe for my Paleo Ginger Spice Cookies!

Ginger Spice Cookies {PALEO}

By Molly Bergseid


1/2 cup coconut oil, melted

1/4 cup unsulphured blackstrap molasses

1 egg

1 cup tigernut flour

3/4 cup + 2 tbs cassava flour

2 tbs collagen powder

1/4 tsp salt

1 tsp baking soda

2 tsp ginger

1 1/2 tsp cinnamon

1/4 tsp cloves


Preheat the oven to 350 degrees.

In a medium bowl, sift together the tigernut flour, cassava flour, collagen powder, salt, baking soda, ginger, cinnamon, and cloves.

In a large bowl, whisk together the coconut oil, molasses, and eggs. Mix in the flour mixture.

Form round balls of cookie dough about 2 1/2-inches in diameter, and press down lightly.

Space evenly across the baking sheet and bake for 12-14 minutes.

Let cool.

Prep Time: 10 minutes

Cook Time: 30 minutes

Diets: Paleo, AIP (with reintroductions), Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!