Description
These Almond Flour Ginger Molasses Cookies blend irresistible ginger and molasses flavors with easy preparation. A comforting treat perfect for any occasion!
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.
- 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