Description
These Almond Flour Ginger Molasses Cookies are rich in flavor, featuring molasses, ginger, and maple syrup. Easy to make, these cookies are perfect for cozy moments or holiday celebrations!
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 prepare a baking sheet with parchment paper.
- Mix almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg in a bowl.
- Whisk melted butter, egg, molasses, maple syrup, fresh ginger (or ground), and vanilla extract in another bowl.
- Fold dry ingredients into wet, being careful not to overmix. Add water or milk if necessary.
- Scoop dough onto the prepared baking sheet with 2-inch spacing.
- Bake for 8-10 minutes or until edges are golden brown.
- Let cool briefly, then transfer to a wire rack and dust with powdered sugar.
Notes
For gluten-free cookies, ensure you use finely ground almond flour instead of almond meal.
Cookies can be stored in an airtight container at room temperature for up to one week.
Dough can be chilled for 10-15 minutes to reduce spreading during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg