This month, I have one thing on my baking mind...

And that would be to use the large jar of molasses currently sitting in my cabinet.  

After making gingerbread truffles last weekend, inspiration into all things gingerbread-flavored flooded my thoughts.  

So this weekend, I'm baking a flourless chewy cookie filled with molasses, spices and the flavors of gingerbread.

My recipe was inspired by a classic chocolate gingerbread cookie I've made over the years (that recipe is coming soon!).

Here, I added a touch of cocoa powder and mixed in chopped, dark chocolate. And I use almond flour, so it's naturally grain-free! 

Chewy, a bit chocolatey and with the flavor of the holidays.  Enjoy! 

Chewy Chocolate-Molasses Cookies {grain-free}

• 4 tablespoons unsalted butter, melted and cooled
• 1/2 cup dark brown sugar
• 3 tablespoons unsulfured molasses
• 1 large egg
• 2 1/4 cup almond flour (ground almonds)
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon sea salt 
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup good-quality dark chocolate, chopped (optional)
• 2 tablespoons of a cinnamon-sugar mixture, for topping (coarse raw sugar also works nicely)

Directions: 

1. Preheat oven to 350 degrees. 
2. In a large glass bowl, whisk the butter, molasses and brown sugar together until creamy and well combined with no lumps. Add in the egg and whisk to combined. Set aside.
3. In a medium bowl, whisk together the almond flour with the baking soda, cinnamon, cloves, ginger, nutmeg, salt and cocoa. 
4. Slowly add the dry ingredients into the egg mixture, stirring to incorporate everything together.  Stir with a wooden spoon until combined. 
5. Add in the chopped dark chocolate, if using. 
6. Scoop tablespoon-sized dough balls and roll in your hand.  Using the palm of your hand or back of a spoon, press down the dough balls to flatten. It's easier if you wet the spoon or your palm so the dough won't stick. Then sprinkle the cinnamon-sugar mixture over the tops of the flattened cookies. 
7. Bake for about 12 minutes, rotating sheets halfway through baking. Take out and let cool for about 10 minutes on the sheet pan before removing to a wire rack to cool completely. 

I'm stacking these up, wrapping in a plastic bag with baker's twine, and giving them to my family tonight when I meet them for Budweiser's holiday lights and dinner.

The perfect holiday gift for everyone!