Almond Flour Ginger Cookies (Vegan)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
10 mins
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Servings
12
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Calories
123 kcal
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Course
Dessert
Almond Flour Ginger Cookies (Vegan)
Description
Almond Flour Ginger Cookies (Vegan) are made from a simple combination of almond flour and aromatic ground ginger, yielding tender, naturally sweetened cookies. The batter includes melted coconut oil, maple syrup, and a bit of blackstrap molasses, creating a moist texture that bakes into soft, gently puffed rounds. Rolling the dough balls in coconut sugar adds a subtle crunch and extra sweetness to the exterior. The cookies require careful handling when fresh out of the oven, as they are soft and fragile but firm up with cooling.
The baking process uses a moderate oven temperature and results in cookies that do not spread much, maintaining a neat shape. These cookies offer a slightly chewy consistency with flavorful warmth from ginger and molasses. They are suitable as a snack or alongside tea and can be stored on the counter for a few days or refrigerated for longer keeping.
Storing in an airtight container at room temperature can soften the cookies, so it's recommended to refrigerate if a firmer texture is preferred. They also freeze well for extended storage, making them convenient for advance preparation.
Ingredients
- 1 1/2 cups almond flour
- 2 teaspoons ground ginger
- 1/8 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons coconut oil melted
- 1/4 cup pure maple syrup
- 1 Tablespoon blackstrap molasses
- 2 to 3 tablespoons coconut sugar
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the almond flour, ginger, salt and baking soda and mix well. Then add in the coconut oil, maple syrup, and molasses, and mix until a thick batter is formed.
- Scoop the batter by rounded tablespoons, then roll it between your hands to form a ball. Roll the balls in coconut sugar, if desired.
- Arrange the balls on the prepared baking sheet, and flatten them to be roughly 1/2-inch thick. They will not spread much more once you bake them. Bake until the cookies lightly puff up, about 10 to 12 minutes.
- The cookies will be very soft and fragile when you remove them from the oven. Let them cool completely, then serve at room temperature. Leftovers can be stored on the counter for up to 3 days (don't put them in an airtight container or they will get soft), or you can store them in an airtight container in the fridge to keep them for up to 2 weeks. (They can also be frozen for up to 3 months, if you want to make a larger batch.)
Notes
- Let cookies cool fully before handling to avoid breakage due to their initial softness.
- Store cookies refrigerated in an airtight container for up to two weeks to preserve texture and freshness.
- Cookies can be frozen for up to three months; thaw before serving.
- Do not store cookies at room temperature in an airtight container, as they may soften undesirably.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 48mg | 2% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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