Soft Almond Flour Ginger Molasses Cookies: A Delicious Treat

There’s something magical about baking cookies, especially ones that blend the warm spices of ginger and cinnamon with the comforting richness of molasses. My journey with Soft Almond Flour Ginger Molasses Cookies began on a chilly evening, craving a sweet treat that would also be a healthier option. These cookies are soft, chewy, and satisfyingly spiced, making them perfect for holiday gatherings or a cozy night in with a cup of tea. Most importantly, they’re made without traditional flour, translating into a gluten-free delight that everyone can enjoy!

What Makes This Recipe Special

You’ll love this recipe for a multitude of reasons! First and foremost, the use of almond flour not only adds a wonderful nutty flavor but also enhances the texture, making your cookies tender and melt-in-your-mouth delicious. Coconut sugar gives a gentle caramel touch, making them less sweet and more refined than their overly sugary counterparts. Plus, the combination of warming spices turns each bite into a holiday celebration, no matter what time of year it is.

"These cookies are simply incredible! Soft, chewy, and bursting with flavor—the perfect treat for any occasion."

From cozy family gatherings to holiday parties, they’re an excellent choice any time you need a delicious, easy-to-make dessert. Plus, they’re budget-friendly and quick to whip up, making them a great go-to recipe when you’re short on time.

Preparing Soft Almond Flour Ginger Molasses Cookies

Creating these cookies is a straightforward process, packed with aromatic spices and wholesome ingredients. The steps involved aren’t complicated, making this a perfect recipe for both baking novices and seasoned pros. Here’s what you’ll embark on: you’ll activate your flaxseed egg for binding, mix your sugars with rich molasses, combine dry ingredients, and then form your cookies before they head into the oven for their magical transformation.

You can expect the process to be simple yet rewarding, with a delightful aroma wafting through your kitchen as they bake.

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Gather Your Ingredients

Here’s everything you need to create your indulgent cookies:

2 ½ cups (300 grams) almond flour (blanched, finely ground)
½ cup (100 grams) coconut sugar (or brown sugar)
1 tbsp flaxseed meal + 2 ½ tbsp water (this will be your flax egg)
¼ cup (60 ml) molasses
¼ cup (60 ml) coconut oil (melted)
2 tsps ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves (optional)
¼ tsp salt
1 tsp baking soda

Feel free to substitute brown sugar for coconut sugar if that’s what you have on hand. Both give a lovely flavor and moisture to the cookies.

Step-by-Step Directions

Warm the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Activate the Flaxseed: Combine the flaxseed meal with water in a small bowl. Let it rest for about 5 minutes until it becomes gelatinous.
Blend Wet Ingredients: In a large mixing bowl, whisk together coconut sugar, molasses, melted coconut oil, and the prepared flax mixture until smooth.
Combine Dry Components: In a separate bowl, combine almond flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mix thoroughly for even distribution.
Merge Mixtures: Gently fold the dry mix into the wet ingredients. Stir until a cohesive dough forms with no visible dry flour.
Shape and Arrange: Form the dough into uniform rounds and place them on your prepared baking sheet. Make sure to leave space between each cookie for slight spreading.
Bake: Transfer the sheet to the oven and bake for 10-12 minutes, watching closely until the edges turn golden while the centers remain soft.
Cool and Set: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling and achieve the signature chewy texture.

Best Way to Serve

These soft almond flour ginger molasses cookies shine when served with a warm beverage. Pair them with a cup of chai tea for a comforting afternoon snack, or enjoy them alongside some creamy almond milk for a delightful dessert. They also make excellent gifts; package them in a decorative box or jar for friends and family during the holidays.

Storage Tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their lifespan, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, where they can last for up to three months. Thaw them at room temperature or pop them in the microwave for a few seconds for a fresh-from-the-oven taste!

Pro Chef Tips

Don’t Rush the Flax Egg: Allowing the flaxseed mixture to sit long enough is crucial for getting a good binding effect, ensuring your cookies hold together beautifully.
Be Careful Not to Overmix: Once you combine your wet and dry ingredients, mix just enough to incorporate—overmixing can lead to tough cookies.
Use a Cookie Scoop: For uniform shape and size, using a cookie scoop can make the process quicker and easier.

Creative Twists

Explore various variations to make these cookies even more delightful! Add chocolate chips or dried fruits like cranberries for a chewy texture. You can also experiment with different spices—try allspice or cardamom for a unique flavor profile. For a nuttier taste, consider incorporating chopped walnuts or pecans!

Your Questions Answered

How long will these cookies last?

Stored in an airtight container, they can last for up to a week at room temperature.

Can I substitute the almond flour?

Yes, you can use other nut flours or gluten-free all-purpose flour, but the texture might differ slightly.

How can I adjust the sweetness?

Feel free to reduce the sugar if you prefer less sweetness, but keep in mind that sugar contributes to texture and moisture as well.

With these helpful tips and recipe insights, you’re bound to create delicious Soft Almond Flour Ginger Molasses Cookies that family and friends will adore. Happy baking!

Soft Almond Flour Ginger Molasses Cookies

Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Gluten-Free

Description

Soft, chewy, and spiced cookies made with almond flour and molasses, perfect for any occasion.

Ingredients

Scale

2 ½ cups (300 grams) almond flour (blanched, finely ground)
½ cup (100 grams) coconut sugar (or brown sugar)
1 tbsp flaxseed meal + 2 ½ tbsp water (for flax egg)
¼ cup (60 ml) molasses
¼ cup (60 ml) coconut oil (melted)
2 tsps ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves (optional)
¼ tsp salt
1 tsp baking soda

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Combine the flaxseed meal with water in a small bowl and let it rest for about 5 minutes until it becomes gelatinous.
In a large mixing bowl, whisk together coconut sugar, molasses, melted coconut oil, and the prepared flax mixture until smooth.
In a separate bowl, combine almond flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mix thoroughly for even distribution.
Gently fold the dry mix into the wet ingredients, stirring until a cohesive dough forms with no visible dry flour.
Form the dough into uniform rounds and place them on your prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, watching closely until the edges turn golden while the centers remain soft.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 125mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: cookies, ginger, molasses, almond flour, gluten-free, dessert, holiday treats