Gluten Free Ginger Molasses Cookies

These Gluten Free Ginger Molasses Cookies are made with almond flour and offer a soft and chewy twist on the classic treat.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 15

Chill 1

Total Time 1 30

Servings cookies

Calories 265kcal

In a large bowl, whisk together the almond flour, baking soda, baking powder, fine sea salt, ground ginger, and cinnamon. Set the bowl aside.
Then, in a separate large bowl, whisk together the egg with the melted butter and maple syrup, until smooth.
Next, stir in the molasses to the egg and butter mixture.
Then add the flour mixture ¼ cup at a time to the molasses mixture, stirring well after each addition.
Next, cover the bowl with plastic wrap and place it in the fridge. Chill the dough for a minimum of one hour.
Preheat the oven to 375°. Line the large baking sheets with parchment paper and pour the coconut sugar onto a small plate.
Then using a large cookie scoop (3-tablespoon size) scoop out balls of the dough and roll each one in the coconut sugar.
Place the balls 2 inches apart on the parchment-lined baking sheets. Fit 8 balls per sheet.
Pop the sheets in the oven and bake for 12-14 minutes, watching for the edges to crisp up and the tops to crack. Rotating the sheets halfway through helps to ensure even baking.
If you only have one large baking sheet, work in batches, keeping the remaining dough chilled in the fridge while the first batch bakes.
Take the cookies out of the oven and leave them on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.

To Store: Store these cookies in an airtight container or tightly sealed ziptop bag at room temperature for up to a week.

To Freeze: Wrap these cookies tightly in an airtight freezer bag and freeze for up to 3 months.