Vegan Ginger Cookies with Almond Flour

Chewy Vegan Ginger Cookies made with almond flour are naturally gluten free. Flavored with holiday spices and molasses these are perfect holiday treat. So easy and so delicious and so satisfying.

Christmas and ginger cookies are the best combination and who does not want to indulge in this combination.

Its the best time of the year. At the same time, I always keep in mind to add some nutrition to my desserts and hence I made these with almond flour and eggless too.

Almond flour vs Almond meal

Almond flour usually is made from blanched almonds. The skin from the blanched almonds are removed and ground into fine powder. I usually make my recipes with almond flour and they taste so good. Almond meal on the other hand are ground with its skin on and its not blanched as well.

My favorite almond flour recipes are vegan apple cake and almond flour brownies.

What is molasses?

Molasses is the dark sweet syrup which is the byproduct of the sugarcane or sugar beets while in the process of extraction. Its preferably used in holiday baking.

Every year I bake my gingerbread cake with molasses and we all devour every bite of it.

Ingredients

Almond flour
Baking powder
Salt
Cinnamon powder
Ginger powder
Nutmeg powder
Vegan butter
Brown sugar
Molasses
Vanilla extract
Soaked chia seeds

I used simple, easy and yet healthy ingredients to make this recipe.

Ingredients notes

Almond flour – its very easily available in the stores but you may make your own at hoe as well if desired.

Spices – I used the dried powdered form all the spices which worked like wonder here.

Vegan butter – vegan butter plays an important role here to bring out the nice taste and texture of these cookies.

Brown sugar – do not substitute it with maple syrup because it make the batter thinner. hence, stick to the use of brown sugar for a more enhanced flavor of molasses and ginger in these cookies.

Molasses – blackstrap molasses or regular molasses can be used in this recipe.

Chia seeds – this works as a great egg substitute along with adding fiber.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Vegan Ginger Cookies

Firstly, I combined all the dry ingredients in a mixing bowl and kept it aside.

In my second step, I whipped up vegan butter and brown sugar until they were soft and fluffy.

Further, in the sugar mixture I combined molasses and vanilla extract. Then, I whipped it up again until it was nicely blended and still soft and fluffy.

Later, I mixed in soaked chia seeds to the whipped up molasses mixture.

Next, I folded in the dry ingredients into the wet ingredients and mixed it well until a sticky batter was formed.

Thereafter, with the help of a cookie scoop I dropped them on to the prepared cookie sheet.

Afterwards, I placed the cookie sheet in the oven and baked them for about 15 minutes.

Once done, I turned off the oven and took the cookie sheet out of it. Then, I let it cool down completely to room temperature for about 15 minutes.

Finally, just before serving, I sprinkled powdered white sugar on them. However, you may skip it if desired. Kids love the sugar on their cookies though.

Storing

• The soft ginger cookies should be stored in a container with parchment paper under each cookie with a light lid for about 4-5 days. These may become softer. Therefore, toast it in a toaster oven for 2 minutes and let it cool down to room temperature again to get a firm crisp yet soft cookies.
• The crisp gingersnap version can be stored in any container of your choice at room temperature for about 2 weeks.

Expert tips

• It is important to whip up the butter and sugar very well with a spoon until it lightens in color and becomes fluffy.
• Do not worry too much about its shape because while baking these cookies will spread and shape it themselves.
• Most importantly, the longer you leave the cookies to cool down the firmer they will become along with being chewier.
• Make sure to use ginger powder and not fresh ginger in these cookies.
• You must measure almond flour correctly by dipping the measuring cup directly in its container. The same applies to brown sugar as well.

My other popular holiday cookies

Eggnog cookies
White Chocolate Cranberry Cookies
Carrot Sweet Potato Almond Cookies
Peanut Butter Sweet Potato Cookies
Vegan Chocolate Cookies
Peanut Butter Amaranth Cookies

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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

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