Almond Flour Ginger Cookies

Almond flour cookies stacked on top of each other with a bite taken out of the top one.

These gluten free and vegan spice cookies are a healthy twist on gingerbread made with almond flour, molasses, and other wholesome ingredients. They're soft and chewy while providing more fiber, protein, healthy fat, and micronutrients than typical cookies.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Chilling Time 30

Total Time 1 2

Servings cookies

Calories 148kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 tablespoon chia seeds to make a chia "egg" - can sub a regular egg
3 tablespoons water
2 tablespoons extra virgin olive oil
¼ cup pure maple syrup
2 tablespoons unsulphured blackstrap molasses use light or baking molasses for sweeter taste
1 teaspoon vanilla extract
1.75 cups superfine blanched almond flour 157 grams
1.5 teaspoons baking powder
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt

US Customary - Metric

Instructions

In a small bowl, stir together the chia seeds and water. Let this sit to thicken, stirring occasionally, for 10 to 15 minutes while you gather the other ingredients.
In a bowl or large measuring cup, whisk together the almond flour, baking powder, ginger, cinnamon, allspice, and salt. Measure the almond flour with the "spoon and level" method or by weighing it on a digital scale for best results.
In a large mixing bowl, combine the chia "egg" after it has thickened, olive oil, maple syrup, molasses, and vanilla extract. Add the dry ingredients to this mixture, gently folding them in using a rubber spatula until the batter is just combined.
Cover the bowl and put it in the fridge to chill for at least 30 minutes.
Preheat the oven to 350℉/178℃. Line a dark colored baking sheet with parchment paper. (Using a light colored sheet and/or a silicone mat will prevent the bottom of the cookies from baking evenly.)
Wet your hands under running water and very gently pat dry so that they are still slightly damp/wet. This helps prevent the batter from sticking to your hands. Scoop out about 2 tablespoons of the batter. Roll it into a ball between your damp hands.
Place the ball on the lined baking sheet. Gently press it with your palm to flatten to roughly ½-inch thick and 2 inches across. Repeat the process with the rest of the batter until you have 12 cookies spaced about 2 inches apart from each other.
Bake for 10 to 12 minutes until the tops are browned and slightly firm. Let the cookies cool on the baking sheet for 10 minutes.
Carefully transfer the cookies to a wire rack to finish cooling. Enjoy!
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Notes

Store cookies in an airtight container with parchment paper separating layers at room temperature or in the fridge for up to 5 days. You can also freeze the cookies for up to 3 months and enjoy straight from frozen.
Keep in mind that almond flour cookies get softer and more cake-like over time due to the nature of almond flour absorbing moisture. They will still taste delicious but they are firmest (yet still chewy!) when enjoyed right after baking.
A regular egg can be subbed for the chia "egg" if desired.
I do not recommend making this dough too far in advance and/or freezing it then trying to bake the cookies. It's best if you let it chill for at least 30 minutes and up to a few hours.

Nutrition