Description
These gluten-free and vegan cookies are made with almond flour and flavored with ginger, cinnamon, and molasses for a cozy and wholesome dessert.
Ingredients
Units
Scale
- 2 1/2 cups almond flour (blanched, finely ground)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup molasses
- 1/4 cup coconut oil (melted)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tbsp flaxseed meal + 2 1/2 tbsp water (flax egg)
Instructions
Prepare the Dough:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Flax Egg:
- In a small bowl, combine the flaxseed meal and water. Stir and let sit for 5 minutes until it forms a gel-like consistency.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the coconut sugar, molasses, melted coconut oil, and the flax egg until smooth.
- Combine the Dry Ingredients:
- In another bowl, mix the almond flour, baking soda, ginger, cinnamon, nutmeg, cloves (if using), and salt.
- Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Shape and Bake:
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet about 2 inches apart. Lightly press each ball to flatten slightly.
- Bake:
- Bake for 10-12 minutes, or until the edges are set. The cookies will be soft but firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/4 cup chopped crystallized ginger for extra spice and texture.
- These cookies store well in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
- For a festive touch, roll the dough balls in coconut sugar before baking.