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Vegan Almond Flour Ginger Molasses Cookies – these are bursting with the flavor of cinnamon, allspice and brown sugar and are wonderfully soft and chewy. 1 Bowl Grain-Free & Gluten-free.
I made these cookies during the holidays and the cold front has me craving these spicy chewy cookies! Made with almond flour and sweetened with maple syrup, molasses and brown sugar, these warm spiced vegan ginger molasses cookies are the perfect sweet treat during the holidays or any other day. Grain-free and gluten-free!
If you have a bag of almond flour in your pantry, make this vegan molasses cookies recipe. These work with both the natural with skin almond flour and the blanched white almond flour. Even for baking amateurs, this one is a good vegan cookie recipe to start as it is just so easy. Everything comes together in Just 1 bowl with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, brown sugar, molasses, maple syrup, and warming spices to fill your home with the most amazing smells.
These cookies can be made into smaller bite size crispy cookies or large chewy cookies . Not to mention, they are perfect served with a glass of plant-based milk or tea. Change up the spices to preference. Some chai spice goes well here too. Let’s bake!
More vegan cookie recipes:
- Chocolate Tahini grainfree Cookies
- Carrot Cake Oatmeal Cookies
- Gluten-free Thumbprint Cookies
- Cinnamon Roll Cookies
- Pistachio Cookies
- Lemon Chia Cookies
- Ginger Tahini Cookies
- PB Oatmeal cookies
Almond Flour Ginger Cookies
Ingredients
Dry ingredients:
- 1 cup almond flour, both blanched and natural flour work
- 3 tablespoons tapioca starch, or use cornstarch
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon all spice
- 1 1/2 tablespoons brown sugar, or powdered sugar
Wet ingredients
- 1 tablespoon solid coconut oil
- 3 tablespoons maple syrup
- 1 1/2 tablespoons molasses
- 2 tablespoons cane sugar , for rolling
Instructions
- In a bowl mix all the dry ingredients until well combined. Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses. Mix well.
- Add the wet into the dry and mix until the well incorporated. the dough should be really soft.
- If the dough is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in. Let the dough chill for 5 minutes.
- Then the remove from the fridge. Add 2 tablespoons of cane sugar to a bowl. Use a scoop to get even sizeed scoop if you like. (For the large cookies I use about 2.5 tablespoons worth dough) Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
- Then bake at 330 degrees F(165 C) for 11 or 13 minutes. (Less time for smaller cookies) . Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
- If using a small scoop, you can roll the balls in sugar and bake without flattening for smaller fatter cookies. For larger cookies, flatten the dough
Video
Notes
- For Oilfree: omit the coconut oil, use 1 tablespoon more maple syrup
- For Nutfree make my molasses cookies. These are not Glutenfree.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- these are grain-free & gluten-free, made with almond flour, both blanched and natural flour work
- tapioca starch is added for binding and for soft texture we love but you can use cornstarch as well
- spices: ginger, cinnamon, and allspice. Gingerbread spice works too
- they are sweetened with brown sugar, maple syrup and molasses which gives them a nice golden color and caramelized taste and lends these a chewy texture
- solid coconut oil is used as the fat here – use refined for a neutral taste
Tips:
- To store almond flour cookies for up to three long months, pop them in a freezer-safe airtight container and place in the freezer.
- To get the cookies all the same size, I use a cookie scoop
- if you are ok with gluten , use all purpose flour instead of tapioca starch
- For Oilfree: omit the coconut oil, use 1 tablespoon more maple syrup
- For Nutfree make my molasses cookies. These are not Glutenfree.
How to make Almond Flour Ginger Molasses Cookies:
In a bowl mix all the dry ingredients until well combined.
Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses. Mix well.
If the dough mixture is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in. Let the dough chill for five minutes.
Then the remove from the fridge. Add two tablespoons of cane sugar to a bowl. Use a scoop to get even sized scoop if you like. Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
Then bake at 330 degrees F(165 C) for 11 or 13 minutes. Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
If using a small scoop, you can roll the balls directly in sugar and bake for smaller fatter cookies.
Storage:
Store on the counter in a closed container for upto a week. Freeze for months.
Made these several times, for non-vegan friends. Always a hit. Lovely intense flavor, perfect texture. Double YUM!
Awesome! So glad you liked them!
Vegan Richa never disappoints! Delicious!
Yay!
These are divine! I baked some for 11 minutes and they were perfectly soft. I baked a couple for 13 minutes which made for the perfect crisp edge with soft middle. The spices are bold and they look beautiful in the box too. I’m making these for my holiday exchange and eating them along the way. Thank you! 🤎🤎🤎
So glad you liked them!!
Ok I’m a very experienced baker and I had a big problem with these spreading to a very thin cookie that looked nothing like the pictured cookies. They taste good but not the thickness/texture i expected.
Maybe ingredient problem or measuring error. If they spread too think there was too much moisture to almond flour( or less flour to moisture). Some molasses brands can appear to be too thick of cold but will spread a lot. Try add a bit more flour and make a stiffer dough. Also chill for longer.
Just made these cookies and they are delicious! Thank you for the recipe!
Yay! So glad you liked them.
I’ve made these a few times and they are always a hit! So moist and full of flavor!
Yay! So glad you like them.
Hello, hope you are well. Can I use arrowroot instead of cornstarch or tapioca? Thank you.
Yes
Thank you. What would you suggest as a ratio? Equal amounts arrowroot as a cornstarch replacement? Do you have any tips about baking with arrowroot?
Yes same amount. Arrowroot is starchier but has a bit less volume hold. In smaller quantities it works just like any other starch cornstarch tapioca starch etc. I haven’t tried using it in larger quantities
Hello again, how do you measure your almond flour? Dip, scoop and scrap off excess ..weigh on scale or pack it in the cup like pressing down on it as you add. Sorry I just want to measure mines properly..thank you.
Dip the cup into the flour and then level off. Do not pack. If you want to be more precise you can weigh it.
I love these cookies! Chewy in the center, perfect. I used stevia instead of brown sugar. I’ve tried lots of vegan, gluten free, sugar free recipes, this is at the top of my list
Awesome! So glad you liked them.