Description
These Almond Flour Ginger Molasses Cookies offer an irresistible flavor with a soft, chewy texture, making them a delightful treat 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 line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, tapioca flour, baking powder, baking soda, sea salt, ground cinnamon, and nutmeg.
- In a large bowl, whisk melted butter, egg, molasses, maple syrup, grated ginger, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet until combined; add water or milk if too dry.
- Scoop rounded dough onto the baking sheet, leaving space between each.
- Bake for 8–10 minutes until the edges are golden and centers are set but soft.
Notes
Avoid overmixing the dough to prevent tough cookies.
Cool melted butter before mixing with egg to avoid scrambling.
Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg