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