Ginger Cookies Without Molasses

These ginger cookies are made without molasses but perfectly spiced with warm flavors. They are gluten-free, egg-free, refined-sugar-free, and are the perfect sweet treat!

Molasses isn’t usually an ingredient I have on hand, so I wanted to make a cookie recipe that would still provide those warm spiced flavors without it. These cookies are soft and chewy when baked and a treat your whole family is sure to love!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these easy ginger cookies:

• Almond Flour: The base ingredient for these cookies. I always use the Kirkland brand blanched almond flour!
• Butter: Added fat to help make the cookies more soft and tender. Make sure to use softened or cooled melted butter.
• Maple Syrup: The main source of sweetness for these cookies.
• Cinnamon: Warm spice to enhance the sweetness in these cookies.
• Ground Ginger: Star ingredient for that classic gingerbread flavor.
• Ground Nutmeg: Warm spice for added flavor.
• Baking Powder: Leavening agent to help the cookies rise.

PROCESS

1. Stir together the almond flour, baking powder, and ground spices until combined.
2. Add in the butter and maple syrup and mix until combined. The mixture will seem crumbly at first but will come together into a dough as you continue to mix. Use your hands as needed to form the dough.
3. Scoop out tablespoon-sized portions and roll each piece into a ball. Press down on the balls to flatten them and shape them into cookies. Place these cookies on a parchment paper-lined pan.
4. If you’d like, top the cookies with some sugar sprinkles for an extra sweet treat!
5. Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 3 months.

SUBSTITUTIONS

• Butter: The butter may be replaced with a mild-tasting oil like coconut oil.
• Ground spices: Some stores sell gingerbread spice already combined. If you are able to locate this, you may replace the ground spices in the recipe with 2 teaspoons of this blend.

RECIPE NOTES

• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
• Do not bake the cookies for more than 12 mins. They may appear light-colored since they do not contain any molasses, but they will slightly darken as they cool.

You may also like:

• Almond Flour Peanut Butter Cookies
• Almond Flour Thumbprint Cookies
• Coconut Cookies