Description
These Almond Flour Ginger Molasses Cookies are a delightful blend of molasses, ginger, and spices, creating a comforting flavor perfect for any cozy occasion. Easy to make and gluten-free, they bring back sweet memories while offering a sweet treat for gatherings and tea time.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk egg, melted butter, molasses, maple syrup, ginger, and vanilla until smooth.
- Gradually add wet ingredients to dry ingredients and gently fold until a sticky dough forms.
- Optionally chill dough in the fridge for 15-30 minutes.
- Form dough balls about 1.5 inches in diameter and roll in powdered sugar.
- Place on prepared baking sheet, about 2 inches apart.
- Bake for about 8 minutes until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan version, substitute the egg with a flax egg and use vegan butter.
Chilling the dough helps prevent excessive spreading during baking.
Adjust the amount of water or milk for the right cookie dough consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg