Almond Flour Ginger Cookies
User Reviews
5
Almond Flour Ginger Cookies
Description
These Almond Flour Ginger Cookies combine almond flour and tapioca starch with baking soda and spices including ground ginger, cinnamon, and allspice. The wet ingredients of coconut oil, maple syrup, and molasses add moisture and deep sweetness. After mixing, the dough chills briefly before being portioned into balls, flattened slightly, and rolled in cane sugar to develop a light crust during baking.
Baking at a moderate 330°F (165°C) for around 11 to 13 minutes yields cookies that are initially soft but firm up as they cool, giving a tender interior with a crisp sugared edge. The blend of spices provides classic gingerbread-like warmth without overpowering sweetness, balanced by the nuttiness of the almond flour.
These cookies suit those seeking a gluten-free, spiced treat with a soft yet flavorful bite. Adjusting dough size will affect bake time and cookie thickness. They can be enjoyed fresh or stored for several days.
Options include omitting coconut oil and adding more maple syrup for an oil-free variant. This recipe is not nut-free due to almond flour; those needing nut-free options might try alternative recipes.
Ingredients
Dry ingredients:
- 1 cup almond flour both blanched and natural flour work
- 3 tablespoons tapioca starch or use cornstarch
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 1/2 tablespoons brown sugar or powdered sugar
Wet ingredients
- 1 tablespoon coconut oil solid
- 3 tablespoons maple syrup
- 1 1/2 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
Notes
- For an oil-free version, omit coconut oil and add an extra tablespoon of maple syrup.
- This recipe is not nut-free due to the use of almond flour; use alternative recipes if nut allergies are a concern.
- Adjust baking time slightly for smaller or larger cookies to ensure proper texture.
- Cookies are soft when fresh out of the oven but firm as they cool.
- Tapioca starch can be substituted with cornstarch if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 108mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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