With Christmas fast approaching, I thought it’d be the perfect time to share these “healthy” ginger cookies. I love these simple ingredients. My favorite Christmas cookies every year are gingersnaps.
The dough only uses one bowl and you can use a regular large spoon to mix everything together. It doesn’t take any fancy equipment, which is always a bonus in my opinion. It makes it that much easier to make them in a hurry, like during the week for example. 
They are soft cookies, even after cooling, and they are slightly sweet with a bit of spice — just the way I like them!
Spiced Ginger-Molasses Cookies with Almond Meal
- Total Time: 22 minutes
- Yield: 1 dozen cookies 1x
Description
Soft and spiced, these ginger-molasses cookies are made with almond meal and are perfect for the holiday season.
Ingredients
- 1/4 cup (60 ml) coconut oil, melted
- 1/4 cup (60 ml) molasses
- 1 tbsp (15 ml) maple syrup
- 2 tsp vanilla extract
- 1 1/2 cups (145 g) almond meal
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a silpat or parchment paper.
- In a medium bowl, mix together the melted coconut oil, molasses, maple syrup, and vanilla extract until well combined.
- Add the almond meal, ground ginger, cinnamon, nutmeg, and salt to the wet ingredients. Stir with a large spoon until the mixture is fully incorporated. The dough will be sticky.
- Roll the dough into 1 tbsp-sized balls and place them evenly spaced on the prepared cookie sheet.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies remain soft even after cooling, making them a delightful treat.
- The dough can be mixed with just a spoon, no fancy equipment needed.
- Store in an airtight container at room temperature for up to a week.
- For a stronger spice flavor, consider adding a pinch more ginger or cinnamon.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 7
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
Why does this recipe use almond meal instead of all-purpose flour?
The 1 1/2 cups (145 g) of almond meal replaces all-purpose flour entirely, making these cookies naturally gluten-free and giving them a dense, moist crumb. Almond meal also contributes a subtle nutty richness that pairs well with the molasses and ginger, which is why the author calls them a “healthy” version of classic gingersnaps.
The dough is described as sticky — how do I shape the cookies?
The notes confirm the dough will be sticky, which is normal. Roll the dough into 1-tablespoon-sized balls and place them evenly spaced on the parchment-lined sheet — the cookies spread slightly as they bake for 10–12 minutes at 350°F, until the edges are set and the tops are slightly cracked.
How should I store these cookies, and do they stay soft?
Yes — the notes specifically say these cookies remain soft even after cooling. Store them in an airtight container at room temperature for up to a week.
Yes, turned out really really well.
these cookies look delicious can’t wait to try them out for Christmas.