Chewy Ginger Molasses Cookies
These chewy ginger molasses cookies are made with an almond flour base and are crisp on the outside, soft on the inside, and full of warm spices.
Servings: 36 Cookies
Ingredients
- 1 3/4 cups 180 g blanched almond flour
- 3/4 cup 108 g arrowroot starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 4 tablespoons butter softened
- 1 cup 192 g brown sugar, lightly packed*
- 1/4 cup molasses
- 1 cup 256 g cashew butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup chopped crystallized ginger optional
- 1/2 cup granulated sugar for rolling the cookies in (optional)
Instructions
- In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, spices, and sea salt, then set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer until fully combined, then add in the cashew butter, molasses, eggs, and vanilla, and mix until well incorporated.
- Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chopped ginger, if using. Refrigerate for at least one hour, or up to overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop the cookies into 1-inch balls and roll in sugar, if desired, then place at least 2 inches apart on the baking sheet.
- Bake for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.
Notes
*If you are avoiding refined sugar, this recipe will also work well with coconut sugar!
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 52IU | Vitamin C: 0.003mg | Calcium: 31mg | Iron: 1mg