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Almond Flour Gingerbread Cookies (V, GF, Oil-free)

Old-fashioned, yet modern, almond flour gingerbread cookies !  They taste like homestyle favorites, but are grain-free, gluten-free & vegan, plus they are incredibly easy to make! They are perfect for gift-giving, or for keeping on hand all season long.

overhead shot of a small, blue-gray plate of almond flour gingerbread cookies

‘Tis the season to make gingerbread cookies!

These lovelies are a riff on my 3-ingredient Almond Flour Cookies. They are packed with ginger & spice goodness, plus the distinctive flavor of molasses, which makes any kind of gingerbread sing.

These cookies have are soft, but also have some chewiness. They are pretty amazing, if I do say so myself. They are also:

  • Made with a limited number of readily available ingredients
  • Vegan (dairy -free & egg-free)
  • Grain-free
  • Gluten-free
  • Oil-free

Yes, please!

stack of 3 almond flour ginger molasses cookies

Easy Dough, Easy Cookies

The dough is as easy as my other almond flour cookies, although it might take up to 2 minutes (instead of 1 minute) to prepare them, since measuring the molasses is, well, as slow as molasses :).

Sweeten Cookies with (a Small Amount) of Molasses & Coconut Sugar

I used a combination of coconut sugar and molasses to sweeten the cookies. I have some options for substitutes: brown sugar in place of coconut sugar, and maple syrup in place of molasses, in case you want a lighter flavor gingerbread.  Keep in mind that venturing beyond the suggested substitutes will most likely lead to very different results, so experiment with caution!

I tried making these with all molasses (ugh, far too strong), part molasses & part maple (close, but still not right), but finally got it right with a sugar-molasses combo.

Specifically, I used 2-1/2 tablespoons coconut sugar and 2-1/2 teaspoons molasses. The dough is dark and thick, but still moist:

cookie dough for almond flour ginger molasses cookies in a blue bowl

Sprinkle with Raw Sugar, or Leave Plain

You can scoop these directly onto a cookie sheet, or you can dip/sprinkle in turbinado (raw) sugar for some added sparkle. If you cannot decide, follow my lead and do some with and some without.

One of the many beauties of egg-free baking is that recipes can be scaled small, (this recipe yields 10 cookies) or easily multiplied into larger batches without  issues. The dough is so easy, you could just mix a new portion with each tray of cookies.

Let’s face it, you’re going to want another batch.

Here’s a side-by side of the sugar-coated and plain cookies. My son actually preferred the plain. A tiny Christmas miracle!

Keeping with gingerbread tradition, these cookies continue to taste wonderful–in both taste and texture–after several days at room temperature.

Happy holiday baking!

FAQ

How Should I Store the Cookies?

Store the cookies in an airtight container at room temperature for 4 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

What is an Alternative for Coconut Sugar?

An equal amount of packed brown sugar can be used in place of the coconut sugar.

What is an Alternative for Molasses?

For a lighter-flavored cookie, an equal amount of maple syrup (or honey, if not vegan) can be used in place of the molasses.

almond flour gingerbread cookies with a bite taken out of it.

More Grain-Free & Vegan Almond Flour Cookies to Try:

Almond Flour Gingerbread Cookies {Vegan, Oil-Free & Grain-Free}

Almond Flour Gingerbread Cookies {Vegan, Oil-Free & Grain-Free}

Yield: 10 cookies
Prep Time: 3 minutes
Cook Time: 16 minutes
Total Time: 19 minutes

Old-fashioned gingerbread cookies with a modern makeup! They taste like homestyle favorites, but are grain-free, gluten-free & vegan, plus they are incredibly easy to make! They are perfect for gift-giving, or for keeping on hand all season long.

Ingredients

  • 1 cup (104 g) blanched almond flour (not almond meal)
  • 2 and 1/2 tablespoons (30 g) coconut sugar
  • 1 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • pinch of ground cloves
  • 2 tablespoons (30 mL) water
  • 2 and 1/2 teaspoons (13 mL) dark molasses
  • Optional: Turbinado (raw) sugar for sprinkling on cookies before baking

Instructions

  1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the almond flour, coconut sugar, ginger, cinnamon, baking powder, salt and cloves. Add the water and molasses, stirring until completely blended.
  3. Drop by rounded tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches (5 cm) apart. If desired, sprinkle cookies with turbinado (raw) sugar.
  4. Bake in the preheated oven for 13 to 16 minutes until surface of cookies appears dry and they are set at the centers.
  5. Remove from the oven and cool for 2 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 4 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: (1) An equal amount of packed brown sugar can be used in place of the coconut sugar; (2) For a lighter-flavored cookie, an equal amount of maple syrup (or honey, if not vegan) can be used in place of the molasses.

Nutrition Information
Yield 10 Serving Size 1 cookie
Amount Per Serving Calories 81Total Fat 5.6gSaturated Fat 0.4gCholesterol 0mgSodium 54.1mgCarbohydrates 6.9gFiber 1.3gSugar 4.6gProtein 2.4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Jessica

Thursday 14th of September 2023

My husband and I have made these over and over since discovering the recipe. So easy & quick! We eat oil free & it’s always exciting to find DELICIOUS baked goods recipes! Can’t thank you enough!!

Camilla

Monday 18th of September 2023

As a fellow gingerbread aficianodo, you comment makes me very happy indeed! So glad you and your husband are loving these, Jessica!

Lyn

Monday 13th of February 2023

I have to say, these were so easy, quick & delicious! Best of all my husband and grandson loved them! Which is really big, since they usually ignore my "healthy" recipes. ⭐️⭐️⭐️⭐️⭐️

Camilla

Tuesday 14th of February 2023

Excellent Lyn! Oh my goodness, I know what you mean--it is a super-success if my husband and teenage son give my powerhungry recipes a thumbs up :)

shan

Thursday 8th of December 2022

Made these today for a friend for Xmas and they are absolutely DELICIOUS! Took less than half hour from start to out of the oven! I had to try one before i give them away and now I have to make more! Thanks so much for making it so simple to give the perfect baking gift for someone who is gluten free!

Camilla

Monday 12th of December 2022

What a dear friend you are! So pleased you found the recipe to be a success, Shan!

janis

Friday 4th of February 2022

Where is the moisture very dry

Deanna

Saturday 20th of May 2023

@Camilla, is the (96) by the almond flour ingredient supposed to be gram weight?

Camilla

Friday 18th of February 2022

Hi Janis, Oh no, I am sorry the cookies came out dry. They should definitely be moist and tender. The moisture comes from the water and molasses in combination with the natural oils of the almond flour. If the cookies are dry, it is most likely due to too much almond flour. It is really easy to add too much almond flour in measuring cups. I suggest lightly spooning in the flour to measure, or, even better, weighing the flour for the best results.

Jin

Thursday 17th of June 2021

Perfection!

Camilla

Thursday 17th of June 2021

Aww, thanks so much, Jin!

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