Name: Almond Flour Ginger Molasses Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 large egg; 6 tbsp unsalted butter, melted and cooled; 3 tbsp molasses; 3 tbsp pure maple syrup; 1 tbsp fresh ginger, peeled and grated, or 2 tsp ground ginger; 2 cups finely ground almond flour; 1 tbsp tapioca flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp sea salt; 1.5 tsp ground cinnamon; ½ tsp ground nutmeg; 1 cup powdered sugar; ¼ tsp pure vanilla extract; 1.5 to 2 tbsp water or milk

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As you step into the cozy embrace of your kitchen, the air fills with a warm, spiced aroma that beckons you closer. The rich scents of molasses and fresh ginger mingle together, transforming your space into a comforting retreat. Each glance at the golden-brown cookies cooling on the rack makes your mouth water in anticipation. Their delicate, slightly chewy texture hides a world of flavor, where the warmth of cinnamon meets the hint of sweet maple.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Almond Flour Ginger Molasses Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Almond Flour Ginger Molasses Cookies

Thinking back to my childhood, I remember my grandmother bustling around, her laughter echoing as she baked her famous ginger cookies. Those moments held a special place in my heart, and now, I carry on that tradition with these Almond Flour Ginger Molasses Cookies. Perfect for the holiday season or any time you crave something sweet, these cookies promise to wrap you in nostalgia and warmth. So, roll up your sleeves and get ready to make your own batch; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Whip these doughy delights up in just 15 minutes of prep, with a quick bake time of only 8 minutes.
Irresistible Flavor: The combination of ginger, molasses, and spices creates a cookie that’s cozy and deeply satisfying.
Eye-Catching Appeal: Their rustic appearance and dusting of powdered sugar make them look beautifully inviting.
Flexible Serving: Perfect for snacking, sharing at gatherings, or cozy evenings with a hot cup of tea.
Diet-Friendly Options: Made mainly with almond flour, these cookies are gluten-free and can easily be adapted to vegan with a few swaps!

Ingredients You’ll Need

1 large egg: A crucial binding agent that helps give these cookies their structure. You can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
6 tbsp unsalted butter, melted and cooled: This imparts richness and a slightly chewy texture. Using vegan butter works well for a dairy-free version.
3 tbsp molasses: Adds not just sweetness but also a deep, flavorful richness. Choose unsulfured molasses for a cleaner taste.
3 tbsp pure maple syrup: Enhances sweetness and adds a hint of caramel-like flavor. Honey could work, but it may alter the taste slightly.
1 tbsp fresh ginger, peeled and grated, or 2 tsp ground ginger: Fresh ginger provides a vibrant kick, while ground ginger works in a pinch. If using fresh, be sure to peel it thinly first.
2 cups finely ground almond flour: This is the base of our cookies, offering a soft, nutty flavor and gluten-free goodness. Make sure it’s finely ground for the best texture.
1 tbsp tapioca flour: Helps with binding and lightens the texture. Substitute with cornstarch if needed.
1 tsp baking powder: Provides lift, ensuring your cookies are light and airy.
¼ tsp baking soda: A tiny boost for that perfect rise and chewiness.
¼ tsp sea salt: Balances sweetness and enhances all the flavors.
1.5 tsp ground cinnamon: Adds warmth and coziness to every bite.
½ tsp ground nutmeg: Invokes holiday spirit with its sweet, aromatic notes.
1 cup powdered sugar: Perfect for dusting your cookies later, adding a sweet and polished finish.
¼ tsp pure vanilla extract: A hint of warmth that rounds out the flavor beautifully.
1.5 to 2 tbsp water or milk: Adjust the amount for the right cookie dough consistency. Use any non-dairy milk for a vegan option.

How to Make Almond Flour Ginger Molasses Cookies

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring an easy lift-off for your cookies later. This step helps the cookies bake evenly and prevents sticking, giving you a perfect finish.

Combine Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This combination of dry ingredients not only creates the foundation of flavor but also ensures an evenly mixed batch. Set it aside, letting the spices mingle as you move to the next step.

Whisk Wet Ingredients: In another bowl, whisk together the egg, melted butter, molasses, maple syrup, fresh ginger (or ground), and vanilla until smooth and creamy. Don’t rush this step; letting the butter cool prevents it from cooking the egg, creating a harmonious mixture that blends well with your dry mixture.

Fold Together Gently: Gradually add the wet ingredients to the dry ingredients. Use a spatula or wooden spoon to fold everything together until it forms a slightly sticky dough. Be careful not to over-mix — you want to keep that cozy texture intact!

Chill the Dough (Optional): For an even better texture, wrap the dough in plastic wrap and let it chill in the fridge for 15-30 minutes. This isn’t mandatory, but it helps the flavors intensify and can prevent the cookies from spreading too much.

Form Cookies: Using your hands or a cookie scoop, form balls of dough about 1.5 inches in diameter. Roll them in powdered sugar for that snow-dusted finish. Place them about 2 inches apart on your prepared baking sheet, as they will spread a bit during baking.

Bake Until Golden: Pop the cookies into your preheated oven and bake for about 8 minutes, or until the edges are lightly golden and the centers have set but are still soft. The cookies will continue to cook slightly once removed, ensuring a delightful chewiness.

Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up while retaining their soft, chewy insides. The intoxicating aroma will draw everyone to the kitchen!

Storing & Reheating

Once your Almond Flour Ginger Molasses Cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, pop them in the refrigerator for about a week. For even longer storage, freeze these delightful cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months! When you crave a warm treat, simply thaw them in the microwave for a few seconds until cozy.

Chef’s Helpful Tips

If the dough feels too sticky, chill it a bit longer or add a touch more almond flour to make it manageable.
For a richer flavor, try using dark molasses instead of light; the taste will be even more profound.
Pay attention to baking time; pull the cookies out with a soft center — they firm up as they cool.
If you enjoy a little crunch, toss in some chopped nuts or chocolate chips for extra texture.
You can double the batch to share with friends or freeze the leftovers for later indulgence!

The charm of Almond Flour Ginger Molasses Cookies lies not just in their flavors but the memories they can evoke through each bite. Whether you prepare them as a delightful afternoon snack or a festive dessert to share with loved ones, there’s something magical about the combination of spices and sweetness. I encourage you to experiment — maybe try adding some chopped pecans or a sprinkle of cayenne for an unexpected twist!

Recipe FAQs

Can I use a different flour instead of almond flour?

Absolutely! While almond flour gives these cookies a unique flavor and texture, you could substitute with a gluten-free all-purpose flour or regular all-purpose flour. Just be sure to adjust the liquid slightly, as different flours absorb moisture differently.

Why did my cookies spread too much?

If your cookies spread too much, it could be because the butter was too warm when you mixed it in or the dough wasn’t chilled long enough. Try letting the dough chill longer next time, and make sure your butter is only melted, not hot.

How can I make these cookies vegan?

You can easily make these cookies vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using vegan butter instead of regular butter. This way, you won’t sacrifice flavor or texture!

Can I add chocolate chips or nuts to the dough?

Definitely! Adding chocolate chips or nuts will give the cookies an exciting twist and additional texture. Just fold them in gently before forming the cookie balls, and enjoy the delightful combo!