Looking for a delicious sweet treat that’s wheat, gluten, egg, and dairy-free? These fantastic ginger molasses cookies are full of flavour, nutritious ingredients, and are an excellent option for anyone with dietary restrictions.

This is the latest recipe from Dr. Michelle Marcoux, ND, and is sure to be a palate-pleaser with anyone with a sweet tooth.

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2 large, very ripe bananas

1 tbsp vanilla

1 tbsp molasses

½ cup almond or pumpkin seed butter

1 cup almond flour or ground pumpkin seeds

1 tsp baking powder

½ tsp salt

1 ½ tsp ginger

1 ½ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice (optional)

1/8 tsp cloves (optional)

*1-4 tbsp Nutracleanse if needed (purchase at True Potential)

Using Nutracleanse

*Note: you may or may not need the Nutracleanse, it depends on how mushy the bananas are and how much oil is in the nut butter.  Nutracleanse is a fiber supplement made of ground flax and psyllium powder.  In this recipe, it will absorb excess moisture to help you achieve the right dough texture (and also adds some healthy fiber!). 

If you prefer to use a regular sweetener, granulated coconut sugar would be a good option.


Preheat oven to 350F. 

Mash bananas, almond/pumpkin butter, vanilla, and molasses together until smooth and well combined.  You can use a hand blender if needed, but I usually just mash with a fork or potato masher. 

Add the rest of the ingredients (except Nutracleanse) and mix with a spatula until well incorporated. 

If the batter is runny, add Nutracleanse 1 tbsp at a time, mixing in well and letting sit for 2 minutes before adding more, until mixture is sticky but holds its shape.

Spoon a heaping tbsp onto a baking sheet covering in parchment and flatten slightly with a fork. Repeat until all of mixture is spooned onto baking sheets. 

Bake at 350F for 12-15 minutes, until cookie bottoms are slightly browned but middles are still slightly moist.


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