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IN: AIP, autoimmune friendly, butternut squash flour, coconut free, cookies, dairy free, egg free, grain free, nut free, sweet potato flour, Sweets and Snacks

Squash and Sweet Potato Flour Molasses Spice Cookies (AIP/Paleo)

December 22, 2015

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Though I don’t typically post two sweet treat recipes in a row, however, it’s Christmas, enough said. On that note, I have been going back through the archives and picking recipes that I have wanted to revise, my molasses cookies being one of them.  It is crazy how many new and different products now readily available on the market from the time I made many of my first baked goods.  While I still stand behind them, as I do not post anything that doesn’t get the thumbs up from family and friends, I simply wanted to make some of my recipes using different ingredients.  Overall, versatility is a great thing when it comes to AIP and Paleo baked goods, as it is hard to have literally every ingredient that may possible be used in a given recipe.  Today I chose to stick with two of Anti Grain’s drum dried vegetable flours.  Yes, these molasses spice cookies feature butternut squash and sweet potato, yet you would never in a million years be able to guess so.  They truly come together in a matter of minutes, as no fancy equipment is needed.  With just a spatula and mixing bowl, you can whip up these cookies in no time, the longest period being the actual baking time.  All in all, I was seriously so thrilled with how these cookies came out.  They flattened perfectly on their own while cooking, had the signature crinkle look of a typical molasses cookie, while also containing the perfect chew.  The slightly crisp outside coupled with the soft inside makes for a cookie remarkably similar to any other molasses cookie.  Overall, my parents and a couple practitioners of mine (the official taste testers for this recipe) loved them.

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Squash and Sweet Potato Flour Molasses Spice Cookies

Print Recipe

(Makes 14-16 Cookies)
Ingredients

  • 3/4 cup Anti-Grain butternut squash flour
  • 3/4 cup Anti-Grain sweet potato flour
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4th tsp sea salt
  • 1 tbsp grass-fed gelatin
  • 1/2 cup non-hydrogenated palm shortening

Process

  • Preheat oven to 350 degrees.
  • In a bowl, whisk together baking soda, sea salt, cinnamon, ginger, gelatin, squash flour, and sweet potato flour.
  • In a small sauce pan, melt shortening and mix with maple syrup and molasses
  • Pour wet ingredients into the dry and fold in using a spatula until a cookie dough has formed.
  • Form dough into like size balls by rolling them in-between your palms, then place them on a parchment lined baking sheet, 3-4 inches apart.
  • Place the baking sheet in the oven and allow the cookies to bake for 15 minutes.
  • Remove the sheet from the oven and allow the cookies to cool for 5 minutes, then transfer them to a wire rack for further cooling.

Recipe Notes

Coconut oil can be used in place of the palm shortening, simply flatten the cookies with the back of a spoon before baking.

 

 

 

Luke 2:8-11 “But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.”

Filed Under: AIP, autoimmune friendly, butternut squash flour, coconut free, cookies, dairy free, egg free, grain free, nut free, sweet potato flour, Sweets and Snacks

Reader Interactions

Comments

  1. Carla says

    March 11, 2016 at 4:41 pm

    Hi there! I do have Sweet Potato flour but not Squash flour. Could I just use Sweet Potato flour in place of the Squash flour (so use a total of 1 1/2 cups)? Or is there another flour I could sub?

  2. Alyssa says

    November 5, 2016 at 7:05 pm

    I was wondering the same thing – is it essential to the recipe to have both the squash and pumpkin flours? I have SO many different flours at the moment, it would be great to only have to buy one flour. Thanks!

Trackbacks

  1. 35 Fall-Themed AIP Dessert Recipes [Paleo/AIP] | Grazed and Enthused says:
    March 10, 2017 at 3:04 am

    […] via Predominantly Paleo Paleo Pumpkin Empanadas with Salted Caramel DrizzlebyPredominantly Paleo Molasses Spice CookiesbyBeyond the Bite Cranberry Chocolate TrufflesbyBeyond the Bite Spiced Pumpkin PiebyBeyond the Bite […]

  2. 35 Fall-Themed AIP Dessert Recipes [Paleo/AIP] | Grazed and Enthused says:
    March 15, 2017 at 12:34 pm

    […] Molasses Spice Cookies by Beyond the Bite […]

  3. 33 AIP Cookie Recipes To Keep Cravings At Bay says:
    February 28, 2018 at 9:04 am

    […] Squash and Sweet Potato Flour Molasses Spice Cookies […]

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