Description
These Vegan Almond Flour Ginger Molasses Cookies are soft, chewy, and perfectly spiced! Made with almond flour, coconut sugar, and molasses, these cookies are gluten-free, naturally sweetened, and packed with warm ginger flavor. Perfect for the holidays or anytime you crave a cozy treat!
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup molasses
- 3 tablespoons coconut oil, melted (or olive oil)
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk (if needed for consistency)
- 2 tablespoons coconut sugar (for rolling, optional)
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together almond flour, baking soda, ginger, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
In another bowl, mix coconut sugar, molasses, melted coconut oil, and vanilla extract until smooth.
Combine & Chill:
Add the wet ingredients to the dry ingredients and mix until a dough forms.
If the dough feels dry, add 1 tablespoon of almond milk.
Chill the dough in the fridge for 15–20 minutes for easier handling.
Shape & Roll:
Scoop about 1 tablespoon of dough and roll into a ball.
Roll in coconut sugar for extra sweetness and crunch (optional).
Place cookies 2 inches apart on the baking sheet.
Bake:
Bake for 8–10 minutes, until edges are set but centers are soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Enjoy!
These cookies are best enjoyed soft and chewy, perfect with a cup of tea or coffee!