Vegan Almond Flour Ginger Molasses Cookies

These Vegan Almond Flour Ginger Molasses Cookies are soft, chewy, and bursting with warm spices. Made with almond flour, coconut oil, and rich molasses, they’re completely gluten-free, dairy-free, and naturally sweetened. Perfect for the holidays or any time you’re craving a cozy, spiced cookie!

Why You’ll Love This Recipe

• Soft and chewy – A perfect texture thanks to almond flour and molasses.
• Naturally gluten-free – Made without wheat flour for a wholesome treat.
• Vegan and dairy-free – No eggs or butter, but still rich and delicious.
• Easy to make – One bowl and simple ingredients!
• Full of warm spices – Ginger, cinnamon, and cloves make every bite flavorful.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour (finely ground)
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Coconut oil (melted)
• Molasses
• Maple syrup or coconut sugar
• Vanilla extract

Directions

1. Preheat the oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients – In a large bowl, whisk together almond flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Add wet ingredients – Stir in melted coconut oil, molasses, maple syrup, and vanilla extract. Mix until a dough forms.
4. Shape the cookies – Scoop tablespoon-sized portions and roll into balls. Place on the baking sheet and slightly flatten with your fingers or a fork.
5. Bake – Bake for 10-12 minutes, until the edges are slightly firm.
6. Cool and enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 12 cookies
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 22 minutes

Variations

• Extra Crunchy – Add chopped nuts or roll in coconut sugar before baking.
• Spicy Kick – Increase the ginger or add a pinch of black pepper.
• Chocolate Twist – Stir in dairy-free chocolate chips for extra richness.
• Nut-Free Option – Use oat flour instead of almond flour.
• Crispy Cookies – Flatten more and bake an extra 2 minutes for a crunchy texture.

Storage/Reheating

• Room Temperature – Store in an airtight container for up to 5 days.
• Refrigeration – Keeps fresh for up to 2 weeks in the fridge.
• Freezing – Freeze cookie dough balls for up to 3 months. Bake straight from frozen, adding 2 extra minutes.

FAQs

Can I use a different flour?

Yes! Oat flour or a gluten-free blend works, but the texture may vary.

How do I make these cookies crispier?

Flatten them more before baking and extend the bake time by 2-3 minutes.

Can I use blackstrap molasses?

Yes, but it’s more intense and less sweet. Regular molasses is best for balance.

Can I replace coconut oil?

Yes! Use avocado oil or melted vegan butter instead.

Why did my cookies turn out too soft?

Almond flour makes them naturally soft. Let them cool completely for a firmer texture.

What’s the best sweetener substitute?

Coconut sugar, maple syrup, or date syrup all work well.

Can I add mix-ins?

Absolutely! Try chopped pecans, walnuts, or dried cranberries for extra texture.

Do I need to chill the dough?

No, but chilling for 15 minutes helps if the dough is too sticky.

Are these cookies keto-friendly?

Yes! Use a keto-friendly sweetener like monk fruit syrup instead of maple syrup.

Can I double the recipe?

Yes! Just make sure to spread the cookies out evenly on the baking sheet.

Conclusion

These Vegan Almond Flour Ginger Molasses Cookies are a must-try for anyone who loves soft, spiced cookies with a healthy twist. With their chewy texture, warm ginger flavor, and wholesome ingredients, they’re perfect for the holidays or a cozy treat any time of year. Try them today and enjoy every delicious bite!

Print