Description
These Almond Flour Ginger Molasses Cookies are a delightful treat, blending the warmth of ginger and cinnamon with a chewy texture. Easy to make and perfect for any occasion!
Ingredients
Scale
- 1 large egg
- 6 tbsp unsalted butter, melted and cooled
- 3 tbsp molasses
- 3 tbsp pure maple syrup
- 1 tbsp fresh ginger, peeled and grated or 2 tsp ground ginger
- 2 cups finely ground almond flour
- 1 tbsp tapioca flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1.5 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup powdered sugar
- ¼ tsp pure vanilla extract
- 1.5 to 2 tbsp water or milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Combine almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg in a bowl.
- In another bowl, whisk together the egg, melted butter, molasses, maple syrup, ginger, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Incorporate water or milk until the dough reaches desired consistency.
- Scoop tablespoon-sized dough onto prepared baking sheet, leaving space between each.
- Bake for about 8 minutes until golden around the edges.
Notes
For a vegan version, use a flax egg instead of a regular egg.
Store cookies in an airtight container at room temperature for up to 5 days.
Dough consistency can be adjusted with more almond flour or liquid as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg