Vegan Almond Flour Ginger Molasses Cookies are bursting with cozy cinnamon, cloves, and brown sugar. Thin, crisp, chewy, and so easy — just 1 bowl, grain-free, low carb, and gluten-free!
SUMMARY
- They have thin, crispy edges with a slightly chewy center—so good!
- The warm flavors of ginger, cinnamon, and cloves combine with caramel-like brown sugar and molasses to create depth and richness.
- They’re vegan, gluten-free, low-carb, grain-free, and dairy-free.
- They’re so delicious that you’ll want to make them not only during the holidays, but any time you’re craving a guilt-free cookie.
- Made with wholesome ingredients like almond flour, coconut oil, molasses, and warm spices, they’re a healthier cookie recipe.
Adding another winner to our ever-growing collection of almond flour cookie recipes, these warm-spiced vegan ginger molasses cookies are the perfect sweet treat for the holidays—or any time of the year.
They’re ideal for gifting to friends and family who want to enjoy holiday cookies while keeping things healthy and guilt-free. In fact, they’re so delicious, you might find it hard to part with them!
If you have a bag of almond flour in your pantry, this vegan molasses cookie recipe is a must-try. It's so easy, as everything comes together in just one bowl using a few simple ingredients you likely already have on hand.
And the best part? The irresistible aroma filling your kitchen as they bake. Perfect to enjoy with a glass of milk or a cup of coffee, these vegan ginger cookies make a comforting and cozy treat anytime.
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Almond Flour Ginger Molasses Cookies
Ingredients
- 1 ½ cups super fine almond flour
- ¼ cup + 2 tablespoons packed light brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup melted coconut oil not hot
- 3 tablespoons molasses (I like to use Grandmas Unsulphured)
- 2 tablespoons white sugar (for rolling)
Instructions
- Prep. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Mix dry. In a bowl, combine all the dry ingredients (almond flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt). Whisk well to evenly mix and break up any lumps in the brown sugar.
- Finish the dough. Add the melted coconut oil, molasses, and 2 tablespoons of water to the dry ingredients. Stir with a spoon until combined, then gently knead the dough by hand a few times until it forms a soft, cohesive dough.
- Roll into balls. Place the white sugar in a small bowl. Scoop about 2 tablespoons of cookie dough (a small ice cream scoop works well) and gently roll it into a ball—the dough will be soft. Roll the ball in the sugar to coat it evenly on all sides, then place it on the prepared baking sheet.
- Flatten. Gently flatten each dough ball slightly using the bottom of a glass or measuring cup—don’t press too much. Place the cookies about 2 inches apart on the baking sheet, as they will spread while baking.
- Bake. Bake one sheet at a time for 15–18 minutes, or until the cookies have spread and turned a golden brown. Remove them before the edges begin to brown. Transfer the baking sheet to a wire rack to cool completely. The cookies will be soft when hot, but will firm up and become crisp as they cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- Storage: Store vegan ginger molasses cookies with almond flour at room temperature in a tightly sealed container for up to one week.
- Freezing: To keep the cookies for up to three months, place them in a freezer-safe airtight container and store in the freezer.
- To make all the cookies uniform in size, use a small cookie scoop.
- For the best flavor, I recommend using Grandmas Unsulphured Molasses.
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How to make almond flour ginger molasses cookies
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