Description
Ginger molasses cookies blend warmth and sweetness in a delightful vegan treat crafted with almond flour. Spicy, chewy, and perfectly balanced, these cookies invite you to savor a comforting moment of pure culinary bliss.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups (300 grams) almond flour (blanched, finely ground)
- ½ cup (100 grams) coconut sugar (or brown sugar)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients:
- ¼ cup (60 milliliters) molasses
- ¼ cup (60 milliliters) coconut oil (melted)
Binding Ingredient:
- 1 tablespoon flaxseed meal + 2 ½ tablespoons water (flax egg)
Instructions
- Prepare the oven environment by warming it to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie placement.
- Create a binding agent by whisking flaxseed meal with water, allowing the mixture to transform into a gelatinous texture over 5 minutes.
- Generate a smooth liquid base in a large mixing bowl by vigorously combining coconut sugar, rich molasses, liquefied coconut oil, and the prepared flax gel until fully integrated.
- Construct the dry mixture in a separate vessel, thoroughly blending almond flour, baking soda, ground ginger, aromatic cinnamon, warming nutmeg, optional cloves, and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture, gently stirring until a cohesive, soft dough emerges with a consistent texture.
- Shape the dough into uniform rounds, using gentle pressure to create evenly sized cookies that will bake consistently.
- Position the formed cookies on the prepared baking sheet, leaving sufficient space between each to allow for slight spreading during baking.
- Transfer the sheet to the preheated oven and bake for 10-12 minutes, watching for edges to turn slightly golden and centers to remain soft.
- Remove from the oven and allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack for complete cooling.
Notes
- Roll cookies in coconut sugar before baking for a delightful crackly exterior that adds extra sweetness and texture.
- Chill the dough for 30 minutes before shaping to prevent spreading and create more compact, perfectly round cookies.
- Use fresh ground spices for maximum flavor intensity, ensuring your ginger molasses cookies have a robust and aromatic profile.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation without losing quality.
- 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: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg