These Vegan Almond Flour Ginger Molasses Cookies are chewy, flavorful, and perfect for the holiday season or anytime you crave a warm, spiced treat. With the richness of molasses, a touch of ginger spice, and the nuttiness of almond flour, these cookies are both delicious and nutritious.
Why You’ll Love This Recipe
- Made with wholesome, gluten-free almond flour.
- Naturally vegan, with no eggs or dairy required.
- Packed with warm spices for a cozy flavor profile.
- Easy to make in just one bowl.
- Perfectly chewy with a slightly crisp edge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour
- Coconut sugar
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Molasses
- Coconut oil (or another neutral oil)
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together almond flour, coconut sugar, baking soda, ginger, cinnamon, cloves, and salt.
- Add the molasses, melted coconut oil, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each dough ball to flatten slightly.
- Bake for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
Variations
- Extra Spicy: Add a pinch of cayenne pepper or increase the ginger for a spicier kick.
- Chocolaty Twist: Fold in a handful of dairy-free dark chocolate chips.
- Nutty Flavor: Add chopped walnuts or pecans for added crunch.
- Coconut Flavor: Substitute coconut flour for part of the almond flour for a coconut-forward flavor.
- Sugar Coated: Roll the dough balls in coconut sugar before baking for a sparkly finish.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- Freezing: Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10–15 seconds to restore their soft texture.
FAQs
Can I use regular flour instead of almond flour?
No, almond flour has a unique texture and moisture content that’s essential for this recipe.
Are these cookies gluten-free?
Yes, since almond flour is naturally gluten-free, this recipe is safe for those avoiding gluten.
Can I substitute the coconut sugar?
Yes, you can use brown sugar or another granulated sugar as a substitute.
What can I use instead of coconut oil?
You can use any neutral oil, such as vegetable oil or melted vegan butter.
How do I make the cookies less sweet?
Reduce the amount of coconut sugar slightly, but be aware this may affect the texture.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
Why are my cookies falling apart?
Ensure you measured the almond flour correctly and allow the cookies to cool before moving them, as they firm up as they cool.
Can I use blackstrap molasses?
Yes, but note that blackstrap molasses has a stronger, more robust flavor than regular molasses.
Are these cookies soft or crispy?
These cookies are soft and chewy with slightly crisp edges.
How do I prevent the cookies from sticking to the parchment paper?
Ensure your parchment paper is non-stick or lightly grease it with a neutral oil before placing the dough.
Conclusion
Vegan Almond Flour Ginger Molasses Cookies are the perfect balance of cozy spices, rich molasses, and nutty almond flour. Whether you’re baking for a holiday gathering or simply want a wholesome sweet treat, these cookies are sure to delight. Enjoy them with a cup of tea or coffee for a comforting snack you’ll come back to again and again.
PrintVegan Almond Flour Ginger Molasses Cookies
These gluten-free and vegan cookies are made with almond flour and flavored with ginger, cinnamon, and molasses for a cozy and wholesome dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Ingredients
- 2 1/2 cups almond flour (blanched, finely ground)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup molasses
- 1/4 cup coconut oil (melted)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tbsp flaxseed meal + 2 1/2 tbsp water (flax egg)
Instructions
Prepare the Dough:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Flax Egg:
- In a small bowl, combine the flaxseed meal and water. Stir and let sit for 5 minutes until it forms a gel-like consistency.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the coconut sugar, molasses, melted coconut oil, and the flax egg until smooth.
- Combine the Dry Ingredients:
- In another bowl, mix the almond flour, baking soda, ginger, cinnamon, nutmeg, cloves (if using), and salt.
- Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Shape and Bake:
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet about 2 inches apart. Lightly press each ball to flatten slightly.
- Bake:
- Bake for 10-12 minutes, or until the edges are set. The cookies will be soft but firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/4 cup chopped crystallized ginger for extra spice and texture.
- These cookies store well in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
- For a festive touch, roll the dough balls in coconut sugar before baking.