Description
Ginger-spiced almond flour molasses cookies bring warmth and comfort to holiday baking. Delicate yet robust, these plant-based treats offer a perfect balance of sweet and spicy flavors you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (591 ml) almond flour (blanched, finely ground)
- ½ cup (120 ml) coconut sugar (or brown sugar)
- ¼ cup (60 ml) molasses
- ¼ cup (60 ml) coconut oil (melted)
Spices and Seasonings:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
Binding and Leavening Agents:
- 1 teaspoon baking soda
- 1 tablespoon flaxseed meal + 2 ½ tablespoons water (flax egg)
Instructions
- Prepare the flax egg by blending flaxseed meal with water, allowing it to transform into a gelatinous mixture for approximately 5 minutes.
- Create a flavor foundation by whisking coconut sugar, molasses, melted coconut oil, and the prepared flax egg until achieving a silky, uniform consistency.
- In a separate vessel, thoroughly combine almond flour, baking soda, aromatic spices like ginger, cinnamon, nutmeg, and cloves with a pinch of salt.
- Gradually fold the dry ingredient mixture into the wet ingredients, gently stirring until a cohesive, soft dough emerges.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper for optimal cookie preparation.
- Portion the dough into tablespoon-sized spheres, delicately rolling each between your palms to create uniform balls.
- Arrange the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart, and gently flatten each one with subtle pressure.
- Slide the baking sheet into the preheated oven and bake for 10-12 minutes, watching for set edges while maintaining a soft interior.
- Remove the cookies and allow them to rest on the baking sheet for 5 minutes, enabling them to firm up slightly.
- Transfer the cookies to a wire cooling rack, permitting them to reach complete room temperature and achieve their ideal texture.
Notes
- Swap out flaxseed meal with chia seeds or a commercial egg replacer for varied texture and binding properties.
- Use coconut sugar alternatives like maple sugar or date sugar to adjust sweetness levels and explore different flavor profiles.
- Fold in optional mix-ins like chopped crystallized ginger or dark chocolate chips to elevate the cookie’s complexity and personal flair.
- Store cookies in an airtight container at room temperature for up to 5 days, ensuring they maintain their soft, chewy texture by placing a piece of bread in the container to regulate moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg