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Almond Flour Ginger Molasses Cookies Recipe

★★★★★

5 from 103 reviews
  • Author: Julian
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://juliandempsey.com/almond-flour-ginger-molasses-cookies-recipe/