I’ve been wanting to try baking with almond flour, so I went to Costco and bought a giant bag of the stuff. Gluten-free baking can be intimidating because of all the weird flours and add-ins that many recipes require. Elana’s Pantry is an awesome blog that uses only almond flour in many of the baked goods. As I scrolled through the numerous recipe names, a single word jumped out at me MOLASSES [Spice Cookies]. It just so happens that the recipe only uses almond flour AND the only sweetener I used was molasses. It seemed too easy and too good to be true, but all the reviews were fantastic so I went for it.
Giant bag of almond flour!
Dry ingredients: almond flour, cinnamon, ginger, baking soda, salt
Okay, these cookies are SO GOOD. The almond flour and coconut oil make them super rich and decadent and create the perfect balance of soft and chewy. Molasses + ginger + cinnamon come together to create that amazing and familiar thing called gingerbread. The molasses also gives these cookies a subtle sweetness while giving them a really robust flavor. I’ll definitely be making these again very soon.
Recipe adapted from Elana’s Pantry
1.5 cups blanched almond flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 cup coconut oil, melted
1/4 cup molasses (I used blackstrap, but this can be too strong for some people)
1. Preheat the oven to 350 degrees. Combine and mix dry ingredients into a bowl.
2. Combine the molasses and coconut oil in separate bowl and whisk until uniform.
3. Pour the wet into the dry ingredients and mix until a uniform dough comes together.
4. Scoop the dough into 1 tbsp sized balls onto a parchment paper lined baking sheet. Flatten gently using your hand. Place in the oven for 7-10 minutes then let cool (they will firm up a bit) and EAT! These cookies lasted all of 24 hours in my house.