Servings: 17 Cookies
Almond Flour Ginger Molasses Cookies
A grain-free and gluten-free version of classic ginger molasses cookies, this easy wholesome recipe is so simple to prepare at a moment's notice! No fancy equipment and no dough chilling necessary!
Ingredients
- 1 large egg
- 6 Tbsp (3oz, 85g) unsalted butter melted and cooled*
- 3 Tbsp (44ml) molasses
- 3 Tbsp (44ml) pure maple syrup
- 1 Tbsp (15ml) fresh ginger peeled and grated, or 2 tsp ground ginger
- 2 cups (225g) 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
Optional Icing
- 1 cup (120g) powdered sugar
- ¼ tsp pure vanilla extract
- 1.5 to 2 Tbsp (30ml) water or milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a medium sized mixing bowl, whisk together the egg, melted (and cooled) butter, molasses, pure maple syrup, and ginger until the wet ingredients are well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg until the dry ingredients are combined and the almond flour lumps are out.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well until a sticky dough forms. The cookie dough will be much stickier than normal cookie dough - this is normal.
- Use a small cookie scoop, small ice cream scoop, or two spoons to scoop gingerbread cookie dough onto the parchment-lined baking sheet, leaving two inches of space between the cookie dough balls. Note that the dough will not generate a smooth ball of dough, as the consistency is fairly sticky.
- Bake on the center rack of the preheated oven for 7-9 minutes, or until the sides have firmed up but the center is still chewy. For a soft cookie with gooey centers, bake for 7 minutes and for firmer cookies, bake for 8 to 9 and for crispy cookies, bake for 10 to 12 minutes.
- Allow cookies to cool to room temperature before moving them. They are very delicate when they are still warm, so I recommend keeping them on the cookie sheet throughout the cooling process.
Iced Ginger Molasses Cookies:
- For a classic icing, simply mix the powdered sugar, vanilla extract, and water (or milk) in a small bowl until a smooth consistency forms and all the lumps are out of the sugar. Dip the cookies upside down into the glaze and immediately lift them out. If you hover in the glaze for too long, the cookies may sink into the glaze or fall apart.
- Transfer the glazed gingerbread cookies back to the baking sheet or to a cooling rack to dry completely. If you’d like to sprinkle the wet glaze with sprinkles for a festive look, feel free. Serve your ginger cookies with hot tea or milk and enjoy!
Notes
*Use 4 tablespoons of melted coconut oil instead of butter if you prefer. Or, you can use 6 Tbsp of ghee or vegan butter.
**You can replace the tapioca flour with arrowroot flour, or 3 additional tablespoons of almond flour.
Nutrition
Serving: 1cookie (of 17), Calories: 138kcal, Carbohydrates: 9g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Monounsaturated Fat: 1g, Cholesterol: 23mg, Sodium: 88mg, Fiber: 2g, Sugar: 6g