Almond Flour Ginger Molasses Cookies
The rich aroma of ginger and molasses wafting through the kitchen invites warm memories of cozy winter evenings spent with family. These Almond Flour Ginger Molasses Cookies are a delightful union of spice and sweetness, creating a soft, chewy treat that is just as comforting as it is delicious. The first bite reveals a gentle crunch on the outside leading to a tender, melt-in-your-mouth interior that bursts with flavors—it’s simply irresistible! Imagine pulling a fresh batch from the oven, each cookie glistening with sugar, ready to share with loved ones.
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Growing up, baking cookies was a cherished tradition in our home during the holiday season. The kitchen would transform into a festive wonderland filled with laughter, flour fights, and the enchanting scents of spices. These cookies are sure to evoke that same joyful spirit, making them perfect for gatherings or a simple afternoon snack. Don’t you just want to grab one right now? Let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up these cookies in just 15 minutes of prep and 8 minutes of baking time!
- Irresistible Flavor: The combination of ginger, molasses, and warming spices creates a deliciously nostalgic experience.
- Eye-Catching Appeal: With their sparkling powdered sugar top, they’re lovely for any holiday dessert platter or gift.
- Flexible Serving: Perfect for snacking, paired with tea, or as a festive treat at parties.
- Diet-Friendly Options: These cookies are naturally gluten-free, making them a great option for those with dietary restrictions.
Ingredients You’ll Need
- 1 large egg: Essential for binding the ingredients, providing structure. Room temperature eggs work best for even mixing.
- 6 tbsp unsalted butter, melted and cooled: Adds rich flavor and moisture; you can substitute with coconut oil for a dairy-free option.
- 3 tbsp molasses: Offers a deep, complex sweetness and pairs beautifully with spices. Look for full-flavor molasses for the best taste.
- 3 tbsp pure maple syrup: Balances the flavor, giving a lovely hint of sweetness. Honey can be a substitute if you prefer.
- 1 tbsp fresh ginger, peeled and grated (or 2 tsp ground ginger): Fresh ginger packs a spicier punch. If using ground ginger, decrease to taste.
- 2 cups finely ground almond flour: Provides a gluten-free base, making these cookies moist and tender. Avoid almond meal for a smoother texture.
- 1 tbsp tapioca flour: Helps bind the ingredients and gives structure. Cornstarch can be used in place.
- 1 tsp baking powder: Assists in leavening, giving the cookies their signature puff. Ensure it’s fresh for best results.
- ¼ tsp baking soda: Works together with baking powder for slight leavening.
- ¼ tsp sea salt: Enhances the flavors, balancing the sweetness.
- 1.5 tsp ground cinnamon: Adds warmth and pairs perfectly with the ginger.
- ½ tsp ground nutmeg: Complements the spices, bringing a unique flavor dimension.
- 1 cup powdered sugar: For rolling the cookies before baking, creating a lovely sugary crust.
- ¼ tsp pure vanilla extract: Elevates the overall flavor profile. Stick with pure extracts for the best taste.
- 1.5 to 2 tbsp water or milk: Helps achieve the right consistency. Use plant-based milk for a dairy-free option.
How to Make Almond Flour Ginger Molasses Cookies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. This ensures your cookies will bake evenly while retaining their lovely shape.
Combine Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Mixing these dry ingredients thoroughly helps distribute the leavening agents and spices evenly throughout the batter, which is key for consistent flavor.
Whisk Wet Ingredients: In another bowl, mix the melted butter, egg, molasses, maple syrup, ginger, and vanilla extract until smooth. The warmth of the melted butter helps to mix the wet ingredients effectively, and this mixture will give your cookies that delightful chewy texture.
Fold Together Gently: Gradually pour the wet mixture into the dry ingredients, folding gently until fully combined. Avoid overmixing to keep your cookies tender and light, as overworking the almond flour can lead to a denser outcome that we’re trying to avoid.
Chill & Shape: For about 10 minutes, chill the dough in the refrigerator. This step isn’t mandatory but enhances the flavors and makes it easier to scoop. Once chilled, use a tablespoon or cookie scoop to form dough balls about 1.5 inches in size. Roll them in powdered sugar until well-coated, giving them that irresistible sparkling finish.
Bake Until Golden: Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Pop them into your preheated oven and bake for 8 minutes, until the edges are golden. The centers will look soft, but that’s perfect—they’ll firm up as they cool.
Cool & Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a wire rack to cool completely. This step prevents them from becoming overly soft or soggy and allows them to set properly. Enjoy your freshly baked **Almond Flour Ginger Molasses Cookies** with a glass of milk or your favorite tea!
Storing & Reheating
These cookies can be stored in an airtight container at room temperature for about a week. If you want to keep them longer, consider refrigerating them for up to two weeks, keeping them in a tightly sealed container. For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container, where they’ll stay fresh for up to 3 months. When you’re ready to enjoy them, just pop them in a 350°F (175°C) oven for about 5 minutes or microwave for a quick 10–15 seconds to refresh their softness and flavor!
Chef’s Helpful Tips
- Ensure your butter is cooled before mixing; hot butter can cook the egg, resulting in an unwanted texture.
- Consistency is key: Your dough should be moist but not too sticky. If it feels too wet, a sprinkle of almond flour can help adjust.
- Watch your baking time closely; every oven is different, so keep an eye on them as they approach the 8-minute mark.
- Experiment with spice levels! Add more ginger or cinnamon if you prefer a spicier kick.
- For extra fun, consider adding chopped nuts or chocolate chips into the mix before baking!
Every bite of these Almond Flour Ginger Molasses Cookies delivers a burst of holiday flavor that beckons you to come back for more. Whether for family gatherings or a cozy night in, they are adaptable to any occasion. I encourage you to put your own twist on these delightful cookies, perhaps by adding a zest of orange or a sprinkle of clove powder. Enjoy sharing them with others or savor them as a treat just for you; either way, they’re sure to be a hit!
Recipe FAQs
Can I use regular all-purpose flour instead of almond flour?
Using regular all-purpose flour will change the cookie’s texture and make them gluten-containing. If you’re looking for an alternative, consider a gluten-free all-purpose blend designed for baking, but keep in mind the ratios may differ!
Can I make these cookies vegan?
Absolutely! You can substitute the egg with flaxseed meal (1 tbsp ground flaxseed mixed with 2.5 tbsp water), and use coconut oil or a vegan butter alternative instead of the unsalted butter. Just be sure to check the maple syrup is pure!
How do I know when my cookies are done baking?
The perfect Almond Flour Ginger Molasses Cookies should have edges that are just starting to turn golden brown. The centers may look slightly underbaked, but that’s okay; they’ll continue to firm up while cooling on the baking sheet.
What is the best way to enjoy these cookies?
These cookies are delicious on their own, but for a delightful twist, try pairing them with a warm cup of spiced tea or hot chocolate. You can even enjoy them with a scoop of vanilla ice cream for an indulgent dessert!
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📖 Recipe Card
Almond Flour Ginger Molasses Cookies
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Almond Flour Ginger Molasses Cookies blend irresistible ginger and molasses flavors with easy preparation. A comforting treat perfect for any occasion!
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg in a large bowl.
- Mix melted butter, egg, molasses, maple syrup, ginger, and vanilla extract until smooth in another bowl.
- Fold wet mixture into dry ingredients gently until combined, avoiding overmixing.
- Chill dough in the refrigerator for about 10 minutes, then form into balls and roll in powdered sugar.
- Arrange on baking sheet and bake for 8 minutes until the edges are golden.
- Cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
The cookies can be stored in an airtight container at room temperature for up to a week.
For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag to keep fresh for 3 months.
Experiment with spices like adding more ginger for extra kick.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
