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.
Ingredients
Scale
- 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
Instructions
- Preheat: Warm the oven to 350F (175C) and line a baking sheet with parchment paper, creating an ideal surface for cookie preparation.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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