These Vegan Almond Flour Ginger Molasses Cookies are the perfect holiday treat. Soft, chewy, and packed with warming spices, theyโre made with wholesome almond flour and molasses for a naturally sweet and satisfying bite. Perfect for festive gatherings or as a year-round snack, these cookies are a delicious way to enjoy the flavors of the season.
Why Youโll Love This Recipe
- Gluten-Free: Made with almond flour, these cookies are naturally gluten-free.
- Vegan-Friendly: No animal products are used, making them perfect for vegan diets.
- Warm Spices: Infused with ginger, cinnamon, and cloves for that classic holiday flavor.
- Easy to Make: Simple ingredients and straightforward steps ensure success every time.
- Soft and Chewy: The texture is a dream for anyone who loves a tender cookie.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Coconut oil (melted)
- Molasses
- Maple syrup
- Vanilla extract
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, baking soda, ground ginger, cinnamon, cloves, and salt. Mix well.
- In a separate bowl, whisk together melted coconut oil, molasses, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet. Flatten slightly with your fingers.
- Bake for 8-10 minutes, or until the edges are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 12 cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spice it Up: Add a pinch of nutmeg or allspice for extra depth of flavor.
- Chocolate Twist: Fold in vegan chocolate chips for a sweet surprise.
- Nutty Addition: Add chopped pecans or walnuts for a bit of crunch.
- Citrus Zest: Incorporate a touch of orange or lemon zest for a bright contrast to the warm spices.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Enjoy the cookies at room temperature, or warm them in a 300ยฐF oven for 2-3 minutes for that freshly baked taste.
FAQs
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I use another type of flour?
Substituting almond flour with other flours may alter the texture and flavor. Stick to almond flour for best results.
Is there a substitute for molasses?
Maple syrup or date syrup can be used, but the flavor wonโt be as rich.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.
Are these cookies suitable for freezing?
Absolutely! Both the dough and baked cookies freeze well for up to 3 months.
What can I use instead of coconut oil?
Try vegan butter or a neutral vegetable oil as a substitute.
Can I reduce the sweetness?
You can slightly reduce the maple syrup or molasses, but this may affect the texture.
How do I know when the cookies are done?
They should look set around the edges but still soft in the center. Theyโll firm up as they cool.
Can I add other mix-ins?
Yes, dried fruit or shredded coconut can be great additions to these cookies.
Are these cookies nut-free?
No, since almond flour is used. For a nut-free version, try substituting with sunflower seed flour, though results may vary.
Conclusion
Vegan Almond Flour Ginger Molasses Cookies are a delightful and wholesome treat perfect for any occasion. With their warm, spiced flavor and soft texture, theyโre bound to become a favorite in your home. Whether you enjoy them fresh or make them ahead of time, these cookies are sure to bring joy to your table. Give this recipe a try and indulge in the perfect blend of holiday flavors!
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Vegan Almond Flour Ginger Molasses Cookies
Description
These vegan cookies are made with almond flour, offering a grain-free and gluten-free option. Sweetened with maple syrup and molasses, and spiced with ginger and cinnamon, they provide a warm and comforting flavor in every bite.
Ingredients
- Dry Ingredients:
- 1 cup almond flour
- 3 tablespoons tapioca starch (or cornstarch)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1 1/2 tablespoons brown sugar
- Wet Ingredients:
- 1 tablespoon solid coconut oil
- 3 tablespoons maple syrup
- 1 1/2 tablespoons molasses
- For Rolling:
- 2 tablespoons cane sugar
Instructions
- Preheat Oven:
- Preheat your oven to 330ยฐF (165ยฐC). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients:
- In a bowl, combine almond flour, tapioca starch, baking soda, salt, ground ginger, ground cinnamon, allspice, and brown sugar. Mix well, ensuring there are no lumps.
- Prepare Wet Ingredients:
- In a separate bowl, melt the coconut oil. Add maple syrup and molasses to the melted oil and mix until well combined.
- Combine Ingredients:
- Pour the wet mixture into the dry ingredients. Mix until a soft dough forms. If the dough is too crumbly, add an additional 1-2 teaspoons of maple syrup and mix again.
- Chill Dough:
- Let the dough chill in the refrigerator for about 5 minutes to firm up slightly.
- Shape Cookies:
- Place the cane sugar in a small bowl. Scoop out portions of the dough (about 2.5 tablespoons for larger cookies) and roll into smooth balls. Flatten each ball slightly, then dip the top into the cane sugar to coat. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 11 to 13 minutes. The cookies will be soft when they come out but will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For an oil-free version, omit the coconut oil and use an additional tablespoon of maple syrup.
- These cookies can be made smaller or larger; adjust baking time accordingly.
- Store cookies in an airtight container at room temperature for up to a week.
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