Almond Flour Ginger Molasses Cookies
Vegan Almond Flour Ginger Molasses Cookies are bursting with cozy cinnamon, cloves, and brown sugar. Crisp, chewy, and so easy — just 1 bowl, grain-free, low carb, and gluten-free!
Servings 14 cookies
Calories 114kcal
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
Storage: Store 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.
Nutrition
Serving: 1cookie | Calories: 114kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 82mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 35mg | Iron: 1mg