Grain Free Spice Cookies

I know they are a primarily Philadelphia thing, but who else grew up eating spiced wafers in the fall? These grain free spice cookies are my spin on the traditional spiced wafer.  My mom rarely bought them (sugar police) but  I could always count on my dad to grab that orange and black box at some point and now, each fall, I get a craving for those cookies and a tall glass of milk.



The thing I remember most about these cookies is that they are very crunchy and when I ate them I dunked them in milk until they were soft. So I knew when I recreated these grain free spice cookies I had to make them chewy. I recreated my own version of those spiced wafers using coconut flour and fresh ginger. I still enjoy them with a tall glass of milk, but now it is of the almond variety.


Grain Free Spice Cookies


  • 2 eggs

  • 1/2 cup coconut oil

  • 1/2 cup molasses

  • 1/4 cup coconut sugar + extra for rolling

  • 1 tsp vanilla

  • 2 tsp fresh grated ginger

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 tsp nutmeg

  • 1/2 tsp baking soda

  • 3/4 cup coconut flour


  1. Preheat oven to 350F

  2. Beat eggs in a large mixing bowl and set to the side.

  3. Melt coconut oil. Add coconut sugar, molasses, vanilla and fresh ginger to oil and mix thoroughly.

  4. Let mixture cool slightly and combine with eggs.

  5. Add cinnamon, salt, nutmeg and baking soda to mixing bowl.

  6. Slowly fold coconut flour in 1/4 cup at a time.

  7. Roll dough into 1" in diameter balls and roll in coconut sugar. Place dough balls on line baking sheet.

  8. Bake for 33 to 35 minutes. Transfer to a cooling rack to cool. Store in the refrigerator for a week - store in the freezer to keep fresh longer.

Do you love seeing that orange box of spice cookies each fall? Try out this grain free spice cookie for a healthier alternative to the store bought version. They are gain free, paleo friendly and made with natural sugars. Perfect for a fall paleo treat!