Chewy Soft Almond Flour Ginger Molasses Cookies Recipe

Baking ginger molasses cookies with almond flour brings a delightful twist to a classic treat.

These tender morsels blend warm spices with rich molasses in a gluten-free delight.

Each cookie offers a perfect balance of sweetness and subtle ginger heat.

The almond flour provides a wonderfully soft texture that melts in your mouth.

Packed with comforting winter flavors, these cookies are both nostalgic and innovative.

Spiced with cinnamon and ginger, they promise a cozy moment of pure indulgence.

Bake a batch and let the aroma fill your kitchen with warmth and joy.

Serve with Hot Tea or Almond Milk

• Cozy Cookie Companion: Perfect for enjoying with a warm beverage like herbal tea or almond milk. The spicy-sweet cookies complement the drink's gentle warmth.
• Holiday Gifting Delight: Package these cookies in cute mason jars or decorative tins with a ribbon. They make thoughtful homemade gifts that showcase your baking skills and care.
• Dessert Platter Star: Arrange cookies on a rustic wooden board with fresh seasonal fruits like sliced pears or poached apples. Create an inviting spread that highlights the cookies' rich, warming spices.
• Festive Topping Twist: Sprinkle powdered sugar or drizzle a light maple glaze over the cookies for extra elegance. Add a few chopped candied ginger pieces on top for a delightful crunch and visual appeal.

Store in a Sealed Container

• Wrap the cookie dough tightly in plastic wrap and refrigerate for up to 5 days before baking, allowing flavors to intensify and develop deeper warmth.
• Shape cookies into balls, place on a baking sheet, freeze solid, then transfer to a sealed container for storage up to 3 months; bake directly from frozen state, adding 2-3 extra minutes to cooking time.
• Store completely cooled cookies in an airtight container at room temperature, separating layers with parchment paper to maintain soft texture and prevent sticking; enjoy within 5-7 days for optimal taste and quality.
• Keep almond flour in a cool, dark pantry or refrigerate to extend shelf life, checking for freshness and preventing rancidity; use within 3-4 months of purchase for best baking results.

FAQs

• Can I substitute almond flour with another type of flour?

Most nut flours like hazelnut or cashew flour work well. All-purpose or gluten-free flour blends might change the texture and require different measurements.

• How can I tell if the cookies are fully baked?

The edges will look slightly golden and firm, and the center will appear set but still soft. They’ll continue to firm up as they cool on the baking sheet.

• What if I don't have molasses?

You can replace molasses with maple syrup or agave nectar, but the deep, rich flavor will be different. Molasses provides a distinct taste that’s key to these cookies.

• Is this recipe suitable for people with dietary restrictions?

Yes, these cookies are vegan, gluten-free, and dairy-free. They’re great for those with specific dietary needs who still want a delicious treat.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 160 kcal

Servings: 12

Almond Ginger Cookie Ingredient Breakdown

• Flaxseed Meal: Provides binding and moisture for vegan baking, choose golden or brown flaxseed meal with fresh nutty aroma.
• Water: Activates flaxseed's gel-like properties, use filtered water for best results.

• Coconut Sugar: Natural sweetener with caramel-like taste, look for organic unrefined varieties.
• Molasses: Adds deep rich flavor and moisture, blackstrap molasses offers more nutrients.
• Coconut Oil: Creates tender texture and provides richness, select unrefined cold-pressed option.

• Almond Flour: Gluten-free base providing nutty flavor, ensure finely ground and blanched for smooth texture.
• Baking Soda: Helps cookies rise and spread, check freshness by testing with vinegar.
• Ginger, Cinnamon, Nutmeg, Cloves: Warm spice blend creating complex holiday-like flavor profile, use freshly ground spices for maximum aroma.
• Salt: Enhances overall sweetness and balances spice blend, select fine sea salt.

Tools for Baking Vegan-Friendly Ginger Cookies

• Large Mixing Bowl: Essential for combining wet and dry ingredients smoothly.
• Small Bowl: Perfect for preparing the flax egg mixture.
• Whisk: Helps blend ingredients evenly and create a smooth consistency.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Baking Sheet: Provides a flat surface for baking cookies.
• Parchment Paper: Prevents cookies from sticking and ensures easy cleanup.
• Spatula or Wooden Spoon: Great for stirring and mixing ingredients.

Mix Almond Flour and Molasses into Perfect Dough

• Fire Up the Oven

Warm your kitchen to a toasty 350F and grab a baking sheet lined with parchment paper.

• Create the Binding Agent

Whip up a quick flax mixture by blending flaxseed meal with water, letting it transform into a gooey consistency.

• Craft the Wet Base

In a spacious mixing bowl, dance together coconut sugar, rich molasses, smooth coconut oil, and your flax gel until they become best friends.

• Blend the Dry Dreamers

Toss almond flour, baking soda, warm spices like ginger and cinnamon, and a pinch of salt into a separate bowl, mixing them gently.

• Birth the Cookie Dough

Slowly marry your dry ingredients into the wet mixture, stirring until a soft, irresistible dough emerges that begs to be baked.

• Shape the Cookies

Scoop out rounds of dough, gently pressing them onto your prepared baking sheet, leaving space between each future delectable treat.

• Bake to Perfection

Slide the sheet into the waiting oven and let the cookies transform for 10-12 minutes until edges turn golden and centers look slightly soft.

• Cool and Savor

Remove from oven and let cookies rest on the sheet for a few minutes before transferring to a cooling rack, then enjoy your spicy-sweet creation.

Tips to Get Crisp Edges and Soft Centers

• Swap out ground flaxseed with chia seeds for a different binding agent that works just as well.
• Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and enhance flavor depth.
• Double-check that your almond flour is certified gluten-free to ensure complete dietary compliance for sensitive individuals.
• Adjust the ground ginger quantity from 1-2 teaspoons based on your personal heat preference – more for bold flavors, less for subtle warmth.
• Roll cookies in extra coconut sugar before baking for a delightful crispy exterior and sparkly finish that adds visual appeal and slight crunch.

Soft Almond Flour Ginger Molasses Cookies

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4.8 from 38 reviews

• Total Time: 27 minutes
• Yield: 13 1x

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Description

Homemade vegan almond flour ginger molasses cookies deliver warm spices and rich sweetness from classic holiday baking traditions. These delightful gluten-free treats combine nutty almond flour with zesty ginger for a satisfying seasonal indulgence you’ll savor.

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Ingredients

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• 2 ½ cups (300 grams) almond flour (blanched, finely ground)
• ½ cup (100 grams) coconut sugar (or brown sugar)
• 1 tbsp flaxseed meal + 2 ½ tbsps water (flax egg)
• ¼ cup (60 ml) molasses
• ¼ cup (60 ml) coconut oil (melted)
• 2 tsps ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• ¼ tsp salt
• 1 tsp baking soda

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Instructions

1. Preheat: Warm the oven to 350F (175C) and line a baking sheet with parchment paper, creating an ideal surface for cookie preparation.
2. Activate Flaxseed Binding: Whisk flaxseed meal with water, allowing the mixture to develop a gelatinous consistency over 5 minutes, forming the cookie’s egg replacement.
3. Blend Wet Ingredients: In a large mixing bowl, combine coconut sugar, molasses, coconut oil, and flax gel, whisking vigorously until the mixture becomes a smooth, integrated liquid base.
4. Combine Dry Components: In a separate bowl, thoroughly mix almond flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt, ensuring even distribution of spices and leavening agent.
5. Merge Mixtures: Gently fold dry ingredients into the wet mixture, stirring until a cohesive, soft dough forms with a consistent texture and no visible flour pockets.
6. Shape and Arrange: Carefully form dough into uniform rounds, placing them on the prepared baking sheet with adequate spacing to accommodate slight spreading during baking.
7. Bake to Perfection: Slide the sheet into the preheated oven and bake for 10-12 minutes, monitoring until edges turn golden and centers remain delicately soft.
8. Cool and Set: Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to complete cooling and achieve the ideal chewy texture.

Notes

• Manage Moisture Carefully: Almond flour absorbs liquid differently than wheat flour, so add liquid ingredients gradually to prevent overly wet or dry dough.
• Control Flaxseed Gel Consistency: Ensure flaxseed meal and water mixture becomes thick and gelatinous for proper egg replacement and cookie binding.
• Watch Baking Time Precisely: Almond flour cookies cook faster and can burn quickly, so monitor closely and remove when edges turn golden but centers remain soft.
• Optimize Cooling Process: Let cookies rest on baking sheet for 3-5 minutes to firm up before transferring, preventing potential crumbling and maintaining structural integrity.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 146
• Sugar: 5 g
• Sodium: 75 mg
• Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg