Oh my goodness, let me tell you about the joy of baking these vegan almond flour ginger molasses cookies! There’s something magical about whipping up a batch of cookies that not only fills your kitchen with the warm, cozy scent of spices but also brings a healthier twist to the table. I love creating vegan desserts because they make me feel like I’m treating myself while still being kind to my body. These cookies are soft, chewy, and packed with flavor that’ll make your taste buds dance! Trust me, you won’t even miss the eggs or dairy! Plus, with almond flour as a base, they’re gluten-free and oh-so-delicious. So, let’s dive into this delightful recipe that’s perfect for sharing—or keeping all to yourself, no judgment here!
Ingredients List
- 2 cups almond flour: This is the star of the show! It gives these cookies their lovely, nutty flavor and soft texture. Make sure it’s finely ground for the best results.
- 1/2 cup molasses: This adds a rich, deep sweetness and that signature gingerbread flavor. Plus, it keeps the cookies moist and chewy!
- 1/4 cup coconut oil, melted: This not only helps bind everything together but also adds a subtle coconut flavor that complements the spices beautifully.
- 1/2 cup brown sugar: A must for that caramel-like sweetness! It also helps with the chewy texture we’re after.
- 1 tsp ground ginger: This brings that warm, zesty kick that makes ginger cookies so special. Feel free to adjust if you like it spicier.
- 1 tsp cinnamon: The classic spice that adds warmth and depth to the flavor profile of these cookies.
- 1/2 tsp baking soda: This is our leavening agent, helping the cookies rise just a bit and become fluffy on the inside.
- 1/4 tsp salt: Just a pinch enhances all the flavors and balances the sweetness.
- 1/4 cup almond milk: This helps bring the dough together. You can also use any plant-based milk you prefer!
How to Prepare Vegan Almond Flour Ginger Molasses Cookies
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it ensures even baking, helping those cookies turn golden and delicious all over. Trust me, you want that perfect bake!
Mix Dry Ingredients
In a mixing bowl, combine the almond flour, baking soda, ground ginger, cinnamon, and salt. Give it a good stir until everything is evenly mixed. This step is key because it ensures that those spices and leavening agent are nicely distributed throughout the dough, so every bite is bursting with flavor!
Combine Wet Ingredients
In another bowl, mix together the molasses, melted coconut oil, and brown sugar until the mixture is smooth and creamy. This is crucial, folks! A smooth mixture means your dough will come together beautifully, giving you those soft, chewy cookies we’re after.
Combine Wet and Dry Mixtures
Now, pour the wet ingredients into the dry mixture and stir until everything is well combined. Don’t worry if it looks a little crumbly at first; just keep mixing until the dough comes together. You want it to be soft and slightly sticky.
Form and Flatten Cookies
Next, grab a spoon and scoop out the dough, rolling it into little balls—about the size of a tablespoon. Place them on a baking sheet lined with parchment paper. Make sure to give them some space because they’ll spread a bit while baking. Then, gently flatten each cookie slightly with your hand. This helps them bake evenly!
Baking Instructions
Pop those cookies into the oven and bake for about 10 to 12 minutes. Keep an eye on them; you’ll know they’re done when the edges are golden brown, but they may still look a little soft in the center. That’s perfect! They’ll firm up as they cool.
Cooling Process
Once baked, let the cookies cool on the baking sheet for a few minutes. This is important because they need time to set up a bit before you move them. After a few minutes, transfer them to a wire rack to cool completely. Enjoy the heavenly smell wafting through your kitchen while you wait!
Why You’ll Love This Recipe
These vegan almond flour ginger molasses cookies are a total game-changer! Here are just a few reasons why you’ll fall in love with them:
- Quick Preparation: With just a quick mix and bake, you can whip up a batch in under 30 minutes—perfect for those spontaneous cravings!
- Easy to Make: No complicated techniques here! This is a straightforward recipe that even beginner bakers can master with ease.
- Delicious Flavor: The combination of warm spices and rich molasses creates a flavor explosion that’s comforting and utterly satisfying.
- Healthy Ingredients: With almond flour and coconut oil, you’re treating yourself to wholesome ingredients that don’t compromise on taste.
- Perfect for Sharing: Whether it’s for a cozy gathering or simply to brighten someone’s day, these cookies are sure to impress!
Tips for Success
To ensure your vegan almond flour ginger molasses cookies turn out perfectly every time, here are some of my favorite pro tips:
- Adjusting Spices: If you love a bit more zing, feel free to increase the ginger or even add a pinch of nutmeg for an extra layer of flavor. It’s all about personal preference!
- Check for Doneness: Keep a close eye on those cookies while they bake! They should be golden around the edges but still soft in the center. Remember, they’ll firm up as they cool.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes before baking can result in thicker cookies that hold their shape better.
- Use Quality Ingredients: The better the ingredients, the better the cookies! Opt for high-quality molasses and fresh spices for that rich flavor you’ll love.
- Experiment with Add-Ins: Want to mix it up? Toss in some chopped nuts or dark chocolate chips for a delightful twist!
Nutritional Information
Here’s the estimated nutritional breakdown for these delicious vegan almond flour ginger molasses cookies. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea:
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 8g
- Protein: 2g
- Sodium: 50mg
- Cholesterol: 0mg
These cookies are not only satisfying but also a much healthier treat option that fits nicely into a balanced diet. Enjoy every bite knowing they’re made with wholesome ingredients!
FAQ Section
Can I substitute the almond flour?
Yes, you can substitute almond flour with another flour like coconut flour or a gluten-free all-purpose flour. Just keep in mind that it may alter the texture and flavor slightly, so you might need to experiment a bit!
How do I store these cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just make sure they’re well-wrapped to prevent freezer burn.
Can I add chocolate chips?
Absolutely! Tossing in some vegan chocolate chips would make these cookies even more indulgent. Just fold them into the dough before forming the cookies for a delightful chocolatey surprise.
What if my dough is too crumbly?
If your dough feels too crumbly, don’t worry! Just add a little more almond milk, a tablespoon at a time, until it comes together. It should be soft and slightly sticky but still hold its shape.
Can I make these cookies without molasses?
While molasses gives these cookies their signature flavor and moisture, you can substitute it with maple syrup or agave syrup. The taste will change, but they’ll still be delicious!
How can I make these cookies more ginger-flavored?
If you’re a ginger lover like me, feel free to increase the amount of ground ginger in the recipe! Just a little more will give you that extra zing you’re craving.
Storage & Reheating Instructions
To keep your vegan almond flour ginger molasses cookies fresh and delicious, store them in an airtight container at room temperature. They’ll last for up to a week, though I doubt they’ll stick around that long—trust me, they’re too good to resist!
If you want to keep them for longer, you can freeze these cookies. Just make sure they’re completely cooled before wrapping them tightly in plastic wrap or placing them in a freezer-safe container. They’ll freeze beautifully for up to 2 months. When you’re ready for a treat, simply thaw them overnight in the refrigerator. No need to reheat—enjoy them chilled or let them come to room temperature for that soft, chewy texture you love.
But if you do want to warm them up, just pop them in the microwave for about 10-15 seconds, or use the oven at 350°F (175°C) for a few minutes. This will help revive that fresh-baked goodness, and your kitchen will smell amazing all over again!
Print
Vegan Almond Flour Ginger Molasses Cookies: 7 Sweet Reasons
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
These vegan almond flour ginger molasses cookies are soft, chewy, and packed with flavor.
Ingredients
- 2 cups almond flour
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, baking soda, ginger, cinnamon, and salt.
- In another bowl, mix molasses, melted coconut oil, and brown sugar until smooth.
- Add the wet ingredients to the dry ingredients and mix well.
- Stir in almond milk until the dough comes together.
- Form the dough into balls and place them on a baking sheet.
- Flatten each cookie slightly with your hand.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies freeze well for longer storage.
- Adjust spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan almond flour ginger molasses cookies
