Name: Almond Flour Ginger Molasses Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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

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The scent of spicy ginger, warm molasses, and sweet maple syrup fills the air, inviting you to partake in the cozy essence of fall or holiday gatherings. Picture a tray of these luscious Almond Flour Ginger Molasses Cookies cooling on the countertop, shimmering with powdered sugar, each one a promise of warmth and cheer. As you bite into one, it crumbles lightly, the texture melting just right in your mouth, while flavors dance like autumn leaves in a crisp breeze.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Almond Flour Ginger Molasses Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Almond Flour Ginger Molasses Cookies

I can’t help but recall the first time I baked these cookies during a chilly December. The first batch filled our home with such a sweet aroma that my husband couldn’t resist sneakily grabbing one before I even had a chance to frost them! It was a delightful mess of laughter and cookie crumbs, a moment we’ll cherish. These cookies aren’t just treats; they are a cherished recipe that can brighten any occasion. So, let’s step into the kitchen and create some cookie magic!

Why You’ll Love This Recipe

Simple & Quick: Whip these cookies up in less than 30 minutes, from mixing to enjoying!
Irresistible Flavor: Expect a delightful blend of spices that will make your taste buds sing with joy.
Eye-Catching Appeal: These cookies are not just tasty but also charming on a platter, dusted with sweet powdered sugar.
Flexible Serving: Perfect for cozy evenings, holiday parties, or a pick-me-up snack throughout the day.
Diet-Friendly Options: Gluten-free and adaptable for dairy-free diets, satisfying a variety of dietary needs.

Ingredients You’ll Need

1 large egg: This binds the cookie together, providing structure. Room temperature eggs work best for even mixing.
6 tbsp unsalted butter, melted and cooled: Gives a rich flavor; using unsalted allows you greater control over the cookie’s taste. Coconut oil is a great substitute for a dairy-free version.
3 tbsp molasses: This adds depth of flavor and moisture to the cookies. You can use dark or light molasses depending on your preference for richness.
3 tbsp pure maple syrup: A natural sweetener that complements the spices; honey can work if you’re aiming for a different sweetness profile.
1 tbsp fresh ginger (peeled and grated) or 2 tsp ground ginger: Fresh ginger offers a punchy kick; however, ground ginger is a convenient alternative.
2 cups finely ground almond flour: Gives a nutty flavor and keeps these cookies gluten-free. Avoid almond meal, as the texture isn’t as fine.
1 tbsp tapioca flour: This helps with the chewiness; cornstarch can be used if tapioca isn’t available.
1 tsp baking powder: This leavening agent ensures the cookies rise perfectly.
¼ tsp baking soda: Helps develop the cookie’s texture; ensure it’s fresh for the best results.
¼ tsp sea salt: Enhances all the flavors, brightening the sweetness.
1.5 tsp ground cinnamon: This classic spice pairs beautifully with ginger and brings warmth.
½ tsp ground nutmeg: Adds a cozy touch; freshly grated nutmeg will elevate the flavor even more.
1 cup powdered sugar: For that lovely finishing touch, adding sweetness and an elegant look.
¼ tsp pure vanilla extract: The subtle vanilla flavor enhances the overall profile of the cookies.
1.5 to 2 tbsp water or milk: Adjust depending on how the dough feels; use almond 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, ensuring easy removal later. This simple step keeps cleanup easy, and it also prevents sticking, so your lovingly baked cookies can shine!

Combine Dry Ingredients: In a bowl, mix together your almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Whisking these ingredients together evenly ensures that the baking powder and spices are well-distributed throughout the cookies. This will give every bite that delightful, spicy kick!

Whisk Wet Ingredients: In another bowl, take that melted butter and whisk it together with the egg, molasses, maple syrup, fresh ginger (or ground if using), and vanilla extract. You want a smooth, well-blended mixture. Plus, the combination of flavors at this stage is simply irresistible. Take a moment to breathe in the goodness!

Fold Together Gently: Now, gently incorporate the dry ingredients into the wet mixture. Use a spatula or wooden spoon and fold until just combined. Be careful not to overmix; you want your cookies to remain tender and soft. If you find the dough a bit dry, add a tablespoon of water or milk until it comes together beautifully.

Scoop and Shape: Using a cookie scoop or two tablespoons, drop rounded portions of dough onto your prepared baking sheet. Leave about 2 inches between each scoop, as they will spread as they bake. You can also roll them into balls for a more polished look—who doesn’t love a cute cookie!

Bake Until Golden: Place your tray in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown. They might look slightly underbaked in the center—that’s okay! They’ll continue to firm up as they cool. As they bake, the aroma will swirl around your kitchen, tantalizing everyone nearby!

Cool and Dust: Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. After they’ve cooled a bit, lightly dust the tops with powdered sugar for that wintery feel—just like fresh fallen snow!

Storing & Reheating

To keep your Almond Flour Ginger Molasses Cookies fresh, store them at room temperature in an airtight container for about a week. If you need to keep them longer, place them in the fridge for up to two weeks, just make sure to use a well-sealed container to maintain their flavor. Want to stash some for later? Freeze them in a single layer, covered, for up to three months. When you’re ready to enjoy, simply reheat them in the microwave for about 10-15 seconds. The flavor might mellow slightly after freezing, but a quick zap will bring back their warmth!

Chef’s Helpful Tips

Avoid overmixing when folding in the dry ingredients; this can lead to tough cookies!
Make sure your butter isn’t too hot; if it’s steaming, it may cook the egg, affecting the texture.
If you’re short on time, chilling the dough for 10-15 minutes can help prevent spreading while baking.
Watch the cookies closely towards the end of the baking time to avoid overbaking.
For a fun twist, add chocolate chips or dried fruit to the dough for a flavor surprise!
These cookies also make an excellent gift for friends and family—a treat packaged beautifully is always appreciated!

The delightful combination of spices and the tender bite of these Almond Flour Ginger Molasses Cookies will surely become a favorite in your home. They’re perfect to share or enjoy all on your own. Don’t hesitate to adjust the spices or add your own flair; baking is all about making each recipe your own. Excited to step into your kitchen? I am sure you’ll be savoring these delicious cookies before you know it!

Recipe FAQs

Can I use regular flour instead of almond flour?

While almond flour gives these cookies their unique flavor and texture, you can substitute with all-purpose flour in equal amounts. However, the cookies will not be gluten-free, and the texture will be different—less chewy and a bit more cake-like.

How do I know when the cookies are done baking?

Look for golden edges; the center might look slightly underbaked. As they cool on the baking sheet, they will continue to firm up, ensuring a delightful chewiness.

Can I make these cookies vegan?

Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water and allowed to sit until gelatinous) and use coconut or vegan butter in place of the unsalted butter for a delicious vegan rendition!

How can I make these cookies spicier?

Feel free to increase the amount of fresh ginger or ground ginger in the recipe. You could also experiment with adding a pinch of cayenne pepper for an unexpected kick that pairs beautifully with the sweetness!