Almond Flour Ginger Molasses Cookies Recipe
Introduction
These Almond Flour Ginger Molasses Cookies offer a delightful blend of warm spices and rich molasses sweetness. Soft yet crisp, they make a perfect treat for cozy afternoons or festive gatherings. Plus, they’re naturally gluten-free thanks to almond flour.
Ingredients
- 1 1/2 cups super fine almond flour
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil (not hot)
- 3 tablespoons molasses (such as Grandma’s Unsulphured)
- 2 tablespoons white sugar (for rolling)
- 2 tablespoons water
Instructions
- Step 1: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Step 2: In a bowl, whisk together the almond flour, brown sugar, ground ginger, baking soda, cinnamon, cloves, and salt to combine and break up any lumps.
- Step 3: Add the melted coconut oil, molasses, and 2 tablespoons of water to the dry ingredients. Stir until combined, then knead gently by hand until the dough is soft and cohesive.
- Step 4: Place the white sugar in a small bowl. Scoop about 2 tablespoons of dough and roll it gently into a ball. Roll the ball in the sugar until evenly coated, then place it on the prepared baking sheet.
- Step 5: Slightly flatten each dough ball using the bottom of a glass or measuring cup. Arrange the cookies about 2 inches apart to allow for spreading.
- Step 6: Bake one sheet at a time for 14–17 minutes, or until the cookies spread and turn golden brown. Remove before edges darken too much. Transfer the sheet to a wire rack to cool completely—the cookies will firm up as they cool.
Tips & Variations
- Use superfine almond flour for a tender texture—regular almond meal can make the cookies denser.
- Substitute melted butter for coconut oil for a richer flavor if you prefer.
- Add a pinch of nutmeg or black pepper to enhance the warm spice profile.
- For chewier cookies, slightly underbake them and let them cool on the sheet.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm briefly in a low oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Regular flour will change the texture and flavor significantly. Almond flour provides moisture and tenderness, so substituting with all-purpose flour is not recommended in this recipe.
Why is the dough soft and sticky?
The dough is naturally soft due to the almond flour and molasses. Rolling it in sugar and gentle handling helps manage the stickiness and ensures nicely shaped cookies.
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Almond Flour Ginger Molasses Cookies Recipe
- Total Time: 27 minutes
- Yield: 14 servings 1x
- Diet: Gluten Free
Description
These Almond Flour Ginger Molasses Cookies are a deliciously soft yet crisp treat that combine warm spices with the deep sweetness of molasses. Made with almond flour and sweetened lightly with brown sugar and molasses, these cookies offer a gluten-free alternative full of ginger, cinnamon, and cloves for a cozy flavor perfect for any season. They bake quickly to golden perfection and become delightfully crisp as they cool.
Ingredients
Dry Ingredients
- 1 1/2 cups super fine almond flour
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup melted coconut oil (not hot)
- 3 tablespoons molasses (preferably Grandma’s Unsulphured)
- 2 tablespoons water
For Coating
- 2 tablespoons white sugar (for rolling)
Instructions
- Prep the Oven and Baking Sheets: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, brown sugar, ground ginger, cinnamon, baking soda, ground cloves, and salt. Whisk these ingredients together well to evenly distribute the spices and break up any brown sugar lumps.
- Make the Dough: Add the melted coconut oil, molasses, and 2 tablespoons of water to the dry ingredients. Stir with a spoon until thoroughly combined, then gently knead the dough by hand a few times until it forms a soft, cohesive dough capable of holding shape.
- Shape the Cookies: Place the white sugar in a small bowl. Using a small ice cream scoop or spoon, portion about 2 tablespoons of dough and roll it gently into a ball — the dough will be soft. Roll each ball in the white sugar to coat completely, then place them on the prepared baking sheet.
- Flatten the Dough Balls: Using the bottom of a glass or measuring cup, gently flatten each dough ball just slightly. Leave about 2 inches between cookies to allow for spreading during baking.
- Bake: Bake one sheet of cookies at a time for 14 to 17 minutes, or until the cookies have spread and turned golden brown but before the edges darken too much.
- Cool: Remove baked cookies from the oven and transfer the entire sheet to a wire rack to cool completely. Cookies will be soft while warm but will firm up and become crisp as they cool.
Notes
- Use super fine almond flour for the best texture and consistent results.
- Melted coconut oil should be warm but not hot to avoid cooking the batter prematurely.
- For even baking, bake one sheet of cookies at a time.
- Store cookies in an airtight container to maintain freshness and crispness.
- These cookies are gluten-free and dairy-free, suitable for those with those dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond flour cookies, ginger molasses cookies, gluten free cookies, molasses cookies, holiday cookies, soft cookies
