Vegan Almond Flour Ginger Molasses Cookies – these are bursting with the flavor of cinnamon, allspice and brown sugar and are wonderfully soft and chewy. 1 Bowl Grain-Free & Gluten-free.
I made these cookies during the holidays and the cold front has me craving these spicy chewy cookies! Made with almond flour and sweetened with maple syrup, molasses and brown sugar, these warm spiced vegan ginger molasses cookies are the perfect sweet treat during the holidays or any other day. Grain-free and gluten-free!
If you have a bag of almond flour in your pantry, make this vegan molasses cookies recipe. These work with both the natural with skin almond flour and the blanched white almond flour. Even for baking amateurs, this one is a good vegan cookie recipe to start as it is just so easy. Everything comes together in Just 1 bowl with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, brown sugar, molasses, maple syrup, and warming spices to fill your home with the most amazing smells.
These cookies can be made into smaller bite size crispy cookies or large chewy cookies . Not to mention, they are perfect served with a glass of plant-based milk or tea. Change up the spices to preference. Some chai spice goes well here too. Let’s bake!
More vegan cookie recipes:
- Chocolate Tahini grainfree Cookies
- Carrot Cake Oatmeal Cookies
- Gluten-free Thumbprint Cookies
- Cinnamon Roll Cookies
- Pistachio Cookies
- Lemon Chia Cookies
- Ginger Tahini Cookies
- PB Oatmeal cookies
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Almond Flour Ginger Cookies
Ingredients
Dry ingredients:
- 1 cup (120 g) almond flour both blanched and natural flour work
- 3 tablespoons tapioca starch or use cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon all spice
- 1 ½ tablespoons brown sugar or powdered sugar
Wet ingredients
- 1 tablespoon solid coconut oil
- 3 tablespoons maple syrup
- 1 ½ tablespoons molasses
- 2 tablespoons cane sugar for rolling
Instructions
- In a bowl mix all the dry ingredients until well combined. Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses. Mix well.
- Add the wet into the dry and mix until the well incorporated. the dough should be really soft.
- If the dough is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in. Let the dough chill for 5 minutes.
- Then the remove from the fridge. Add 2 tablespoons of cane sugar to a bowl. Use a scoop to get even sizeed scoop if you like. (For the large cookies I use about 2.5 tablespoons worth dough) Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
- Then bake at 330 degrees F(165 C) for 11 or 13 minutes. (Less time for smaller cookies) . Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
- If using a small scoop, you can roll the balls in sugar and bake without flattening for smaller fatter cookies. For larger cookies, flatten the dough
Video
Notes
- For Oilfree: omit the coconut oil, use 1 tablespoon more maple syrup
- For Nutfree make my molasses cookies. These are not Glutenfree.
Nutrition
Ingredients:
- these are grain-free & gluten-free, made with almond flour, both blanched and natural flour work
- tapioca starch is added for binding and for soft texture we love but you can use cornstarch as well
- spices: ginger, cinnamon, and allspice. Gingerbread spice works too
- they are sweetened with brown sugar, maple syrup and molasses which gives them a nice golden color and caramelized taste and lends these a chewy texture
- solid coconut oil is used as the fat here – use refined for a neutral taste
Tips:
- To store almond flour cookies for up to three long months, pop them in a freezer-safe airtight container and place in the freezer.
- To get the cookies all the same size, I use a cookie scoop
- if you are ok with gluten , use all purpose flour instead of tapioca starch
- For Oilfree: omit the coconut oil, use 1 tablespoon more maple syrup
- For Nutfree make my molasses cookies. These are not Glutenfree.
How to make Almond Flour Ginger Molasses Cookies:
In a bowl mix all the dry ingredients until well combined.
Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses. Mix well.
If the dough mixture is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in. Let the dough chill for five minutes.
Then the remove from the fridge. Add two tablespoons of cane sugar to a bowl. Use a scoop to get even sized scoop if you like. Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
Then bake at 330 degrees F(165 C) for 11 or 13 minutes. Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
If using a small scoop, you can roll the balls directly in sugar and bake for smaller fatter cookies.
Storage:
Store on the counter in a closed container for upto a week. Freeze for months.
Bonnie
I love these cookies! Chewy in the center, perfect. I used stevia instead of brown sugar. I’ve tried lots of vegan, gluten free, sugar free recipes, this is at the top of my list
Vegan Richa Support
Awesome! So glad you liked them.
Anna
So easy, an crazy levels of tastiness!
Mary
I love these cookies. Since I don’t use refined sugar I used coconut sugar with a bit of maple syrup in the cookies and dipped them in coconut sugar. These are my new go to cookies😍
Vegan Richa Support
Thanks for commenting! Glad they worked out!
TPD
I want to try this recipe! How many large/small cookies does it make, roughly?
Vegan Richa Support
8 large or 12 small
TPD
Thank you.
Diane
Can you double this recipe?
Richa
Yes
Angie
Love these! These are so easy to make and bursting with flavor, perfectly delicious. I do not measure exactly, but eyeball it as close as possible. I subbed apple sauce for the coconut oil, and they turned out amazing. I’m going to volunteer to make 2 dozen for the teacher’s cookie boxes this year.
Vegan Richa Support
yay! thank you!
Kim
I followed the recipe exactly, except I baked for 15 minutes at 350° (I live at 7000ft elevation and this strategy generally works in my experience). They are absolutely PERFECT and irresistible!! I will definitely be making them again and again. 🙂
Vegan Richa Support
yay! 🙂
Cheryl
Hi there! Would it work to toast the almond flour before adding it? Looking forward to trying this recipe 🙂
Vegan Richa Support
That might provide an interesting flavor – as long as it doesn’t change the texture of the flour too much, you should be safe to do that.
Carlotta
Hello,
The first attempt was no success in my opinion – too soft (my fault) and too sweet (matter of taste), but my colleagues enthusiastically ate them! The second attempt, made for a cealiac friend, was amazing : I ommitted the sugar and paid attention to the consistency of the dough. Your photos helped for that 🙂
I am really happy to have a delicious GF recipe that I will bake again for my friend and others 🙂 Thank you !
Vegan Richa Support
So happy to hear that! I’m glad you tried again and that your friend loves them too
elena
I would love to make these almond cookies but as don’t have molasses…may I use Malta extract instead and in what proportions?
Thanks for any help.
Vegan Richa Support
I have not tried this recipe with malt extract, but you can certainly try. Malt is not as sweet as molasses but for the sake of the cookie texture you should use as a 1:1 replacement.
Monica
These cookies look amazing – and can’t wait to try. Is there a substitute for molasses? If not, will run to the store.
Vegan Richa Support
You can use maple syrup or agave in a pinch. But note that this will change the flavor and texture of the cookies.
Anne
Another wonderful recipe. I add minced crystalized ginger since we’re ginger lovers. Delicious.
Richa
Oh yes , that’s a great idea
reddotknits
these were tasty! definitely flatten – to enjoy the crunchier edges and a slightly softer middle … yummy.
Vegan Richa Support
Thank you!
Jen
Delicious!! Made these and shared with non-vegans and everyone loved them. I didn’t use the coconut oil, but did add about a half tablespoon of avocado oil instead.
Richa
Yay
Jackie Jardine
Don’t substitute the hard earth balance buttery sticks for coconut oil. I ended up with one sheet pan full of a thin greasy, sticky mess! Nice flavor though.
Richa
There’s just 1 tbsp coconut oil. How much EB butter did you substitute?
Diane
What would be a good substitute for the Almond flour ?
Vegan Richa Support
Actually, I suggest making these instead: https://www.veganricha.com/gluten-free-ginger-molasses-cookies/ Cookies and / or GLUTEN FREE GINGER MOLASSES COOKIES ( that one does have ground almonds in it though)
Carrie Sands
Can you use any other flour? Thank you
Richa
This recipe is for almond flour cookies. A Nutfree cookie is linked in the notes. I have a wheat flour version and another gf version of similar cookies on the blog
Suzi
Why did you bake them at 330 degrees and not 325 or 350 degrees?? I have never seen that b4!! Weird! The recipe says chill dough for 5 min., but the notes say 10. However, I will try them!
Richa
You can bake at 325. It’s add 1-2 mins to time . Almond flour browns easily so you want to bake at a lower temp.
Keishya
Love the sound of this recipe going to try. Wondering about replacing the maple syrup with raw honey…?
Chris
I have tried to make so many gf cookies and this recipe is the easiest and the cookies taste the most natural by far! I had 2 batches – one rolled into balls and one slightly flattened into cookie shapes, and I really liked the flatter ones. I will experiment with even flatter cookies next week. I also used air fryer to bake instead of oven, used the same temp and duration as listed, and both batches came out great! Will definitely share with my gf and vegan friends!
Richa
Awesome! Yes I love the flattened ones as well !
Veronica
Hi Vegan Richa
Will this recipe taste and look good if you used coconut sugar instead of brown sugar?
Richa
Yes should be fine
JoAnn
Can I replace the maple syrup with something else?
Richa
You need some kind of sugary syrup. So make a sugar syrup with whatever sugar you want to use and water until consistency is like maple
Grace
Yummy and so easy n.quick to make. Thank You.
Vegan Richa Support
❤️❤️v❤️❤️
Anni
Thank you for another great recipe Richa! So quick and easy to make and they flew off the plate! I’ve made them twice now – they’re sure to become a family favourite, along with the choc chip cookies in your recipe book.
Richa
Awesome!!
John
These are fantastic and Delicious They come out perfect every time and I don’t even know how to bake!
Richa
Yay!!
Chris
I am obsessed with ginger cookies, and these did not disappoint! Love how easy and relatively healthy they are! Thanks Richa. I think I need to make another batch now 🙂
Vegan Richa Support
wow thanks, enjoy
Laura
I substituted unsweetened applesauce for the oil and they turned out amazing! Thank you!
Richa
Awesome !
Diane
I’m excited to make these. I was just wondering if baking at 330 degrees was correct as most baking is done at 350 degrees? Thanks for the amazing recipe!
Diane
Richa
Yes almond flour cookies bake at lower temperature as almond flour burns at too high temps
Jen
These cookies are genius! Absolute magic! Followed recipe exactly and these came out with the most delicious flavor and an outstanding chewy texture. I couldn’t believe it! Super easy to make, too! 10/10, Would Bake!
Richa
Yay!
Lynn
My non vegan husband sent me your recipe so I had to make them for him. After his first bite he said “this is the best cookie you ever made”! He rarely eats anything I make because he thinks the ingredients are wierd 😕 so his comment meant a lot to me and says a lot for your recipe. The only ingredient I swapped was arrowroot for tapioca because I was out of it. Thanks so much for the winning recipe.
Richa
Yay!!
Carol
These cookies are so simple to make and SO tasty. Thanks for the recipe!
Richa
Thanks!
Laura Lane-Williams
This recipe is easy and delicious. I used TJ’s bourbon barrel maple syrup and it was incredible! I made them this morning and have already eaten 5 of them, more fiber, right? 🙂
Richa
Yay!
K
Couldn’t wait until they cooled off they smelled so good. Absolutely delicious!!
Richa
Yay!