I just nailed Almond Flour Ginger Molasses Cookies that are shockingly chewy and soft while still being vegan and gluten free, so you’ll want to keep scrolling.

Jump to Recipe

I’m obsessed with these chewy Ginger Molasses Cookies. I love that they’re Almond Flour Ginger Molasses Cookies and also Vegan Ginger Molasses Cookies, so I can shove one in my mouth without drama.

The bite is soft, slightly crinkled, and honestly addicting. I can taste the molasses and a punch of ginger that makes every chew interesting.

Made with 2 cups almond flour and 1/3 cup molasses (unsulphured), they feel like naughty dessert that’s actually not trying to ruin your life. But still totally indulgent.

Bring snacks. Trust me.

No guilt, just ridiculously good cookies for dumb, delicious bad decisions.

Ingredients

Print Recipe (No Advertisments)

Almond flour: nutty, tender crumb and a bit of protein, so they feel satisfying.
Oat flour: hearty chew and whole-grain taste.
Basically gives that cozy texture.
Coconut sugar: caramel notes and less processed sweetness.
It’s brown-sugar vibes, lighter.
Molasses: deep, sticky warmth and classic gingerbread character.
It’s the soul of the cookie.
Coconut oil: adds moisture and slight coconut hint if you don’t use butter.
Vegan butter: richer mouthfeel and that familiar cookie softness.
Plus it browns nicely.
Flax egg: binds everything together and adds a tiny nutty boost for vegans.
Baking soda: helps spread and lift for chewy edges and softer centers.
Baking powder: gives a little extra puff and keeps them from going flat.
Ginger: bright, spicy heat up front.
You’ll feel it on the tongue.
Cinnamon: warm sweetness and familiar holiday vibes, subtle and cozy.
Cloves or allspice: a little punchy, aromatic depth.
Basically a warm hug.
Sea salt: balances sweetness and sharpens all the spices.
Tiny but crucial.
Vanilla: smooths flavors and adds mellow sweetness.
It ties things together.
Optional topping: coarse sugar for crunch or a pinch of pepper for surprising warmth.

Ingredient Quantities

2 cups almond flour

3/4 cup oat flour (finely ground oats)

1/2 cup coconut sugar or light brown sugar

1/3 cup molasses (unsulphured)

1/4 cup coconut oil, melted or vegan butter, melted

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set)

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves or allspice

1/4 tsp fine sea salt

1 tsp vanilla extract

Optional: coarse sugar for rolling or a pinch of black pepper for warmth

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. If you havent already, make the flax egg: stir 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes until gelatinous.

3. In a large bowl whisk together 2 cups almond flour, 3/4 cup oat flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves or allspice, and 1/4 tsp sea salt so the spices are evenly distributed.

4. In the same bowl add 1/2 cup coconut sugar (or light brown sugar), 1/3 cup unsulphured molasses, 1/4 cup melted coconut oil or vegan butter, the flax egg, and 1 tsp vanilla. Stir with a sturdy spoon or spatula until a sticky dough forms. It will be soft and a little tacky.

5. If the dough seems too loose to shape, chill 10 to 15 minutes to firm up. If too dry add 1 tsp water at a time until it holds together.

6. Scoop tablespoons of dough and roll into balls with lightly oiled or floured hands. If using, roll each ball in coarse sugar for sparkle, or sprinkle a tiny pinch of black pepper into the dough for an unexpected warm bite.

7. Place balls on the prepared sheet about 2 inches apart and gently flatten each ball to a 1/2 inch thick disk with the palm of your hand or bottom of a glass.

8. Bake 8 to 10 minutes until edges are set and tops look matte not shiny. Do not overbake they should stay soft for that chewy texture.

9. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temp up to 4 days or freeze for longer.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone baking mat
2. 2 mixing bowls (one large for dry and wet together, one small for the flax egg)
3. Measuring cups and spoons
4. Whisk for dry ingredients and vanilla, plus a sturdy spoon or spatula for mixing dough
5. Tablespoon or cookie scoop for portioning
6. Small bowl and spoon to mix the flaxseed and water
7. Wire cooling rack
8. Oven-safe flat-bottomed glass or your palm to gently flatten the cookies

FAQ

Q: Can I make these cookies gluten free and still get chewy texture?

A: Yes. The recipe already uses almond and oat flours so it is gluten free if you use certified gluten free oats. For extra chew, chill the dough 20 to 30 minutes before baking so they spread less and stay thick and chewy.

Q: What can I use instead of molasses if I don't have any?

A: Unsulphured molasses gives the deep gingerbread flavor. If you must swap, use dark corn syrup or a mix of 1/4 cup blackstrap molasses plus 1 to 2 tbsp maple syrup, but the flavor will be lighter.

Q: My cookies turned crumbly, how do I fix that?

A: Crumbliness means not enough binding or too dry. Try adding 1 to 2 tbsp more melted coconut oil or a splash of plant milk to the dough. Make sure your flax egg was fully gelled and you measured flours by spooning into the cup and leveling, not scooping.

Q: Can I make the dough ahead or freeze it?

A: Yes. Dough keeps in the fridge up to 3 days. For longer, roll into balls, flash freeze on a tray, then store in freezer up to 3 months. Bake from frozen, add 2 to 3 minutes to the bake time.

Q: How do I get the crackly, shiny tops like classic molasses cookies?

A: Roll dough balls in coarse sugar or extra coconut sugar before baking, and don't overbake. Bake until edges are set but centers are still soft, 9 to 11 minutes depending on your oven, then let cool on the sheet for 5 minutes to finish cooking.

Q: Can I make these nut free or lower in fat?

A: Almond flour gives great chew and flavor, but for nut free try sunflower seed flour or a mix of oat flour and a neutral flour like tapioca. To cut fat, reduce oil by 1 to 2 tbsp and add 1 tbsp applesauce, but texture will be less rich and slightly cakier.

Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

Almond flour: you can use 2 cups all-purpose flour if you dont need it gluten free. Cookies will spread more and be less tender, so chill dough 20 minutes before baking.
Oat flour: replace with 3/4 cup more almond flour or 3/4 cup whole wheat pastry flour for similar absorbency. If using whole wheat pastry, cookies get nuttier and slightly denser.
Coconut sugar or light brown sugar: swap 1/2 cup packed dark brown sugar or 1/2 cup granulated sugar plus 1 tablespoon molasses. If you use granulated only, cookies will be less moist and slightly crisper.
Flax egg: use 1 chia egg (1 tbsp ground chia + 3 tbsp water) or 1 commercial vegan egg replacer packet mixed per package directions. Both give similar binding, but chia makes a bit more gelly texture.

Pro Tips

1) Chill the dough if it feels too loose, for at least 10 minutes. Cold dough handles way better, you get neater rounds and it spreads less in the oven. If it still seems dry after chilling, add 1 teaspoon of water at a time until it just holds.

2) Warm the molasses slightly so it pours and mixes easier. Cold molasses is gluey and you end up overworking the dough trying to incorporate it. Don’t overmix though, you want the dough just combined.

3) Toast the oat flour briefly in a dry skillet for a minute or two if it tastes a bit bitter or raw. It brings out a nuttier flavor and dries it just enough so the cookies aren’t gummy. Let it cool before adding to the batter.

4) Use a small scoop and gently press cookies flat with the bottom of a glass that you lightly flour or oil. That gives uniform cookies that bake evenly. Watch them close in the last minute or two since almond flour browns fast.