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
Scale
- 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 330°F (165°C). 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.