Description
Soft and spiced, these ginger-molasses cookies are made with almond meal and are perfect for the holiday season.
Ingredients
Units
Scale
- 1/4 cup coconut oil, melted
- 1/4 cup molasses
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups almond meal
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon 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 tablespoon-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