These soft and chewy Easy Ginger Cookies are a pleasure to bake and delicious to indulge. It’s made with the utmost delectable Holiday flavors along with being vegan and gluten free. With No chilling and No rolling these cookies are quick yet satisfying.
I love ginger in cookies. Recently, I started cooking with molasses and fell in love with its texture and the final outcome of any recipe.
What is molasses?
It’s a dark sugar syrup that is sticky and slightly bitter in taste. It is one of the main ingredients in these ginger cookies.
Ingredients for Easy Ginger Cookies
Almond flour
Baking powder
Salt
Cinnamon powder
Ginger powder
Nutmeg powder
Vegan butter
Brown sugar
Molasses
Vanilla extract
Soaked chia seeds
How to make these Easy 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.
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 the cookies. However, you may skip it if desired. Kids love the sugar on their cookies though.
Now, enjoy this holiday dessert with pleasure.
Expert tips:
- Whip up the butter and sugar very well with a spoon until it lightens in color and becomes fluffy. This is an important step.
- Do not worry too much about its shape because while baking these cookies will spread and shape it themselves.
- 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.
- Most importantly, measure almond flour correctly by dipping the measuring cup directly in its container. The same applies to brown sugar as well.
Frequently asked questions:
How can I make them crispier?
Simply bake them longer, say, about 25-30 minutes but do not let it burn.
Can I make gingersnap cookies out of this recipe?
Yes, of course, I have mentioned the details in the recipe card under notes section.
How long do they last?
The soft version lasts for about a week. However, the crispier version lasts for about 2 weeks.
How do I store them?
Storing these cookies are slightly tricky. Place a parchment paper under each cookie to easily take it out. This way the cookies won’t even stick to each other. However, just store them in a container with a light lead that is not air tight otherwise they will become cakier.
But the crispier ones can be store in any container of your choice at room temperature.
How do I freshen up these cookies?
The softer cookies can be toasted in a toaster oven or re-baked. The crisper version can be enjoyed as is at room temperature.
What do I pair with these cookies?
Simply dip your cookies in the milk and enjoy.
My other popular holiday cookies:
Eggnog cookies
White Chocolate Cranberry Cookies
Carrot Sweet Potato Almond Cookies
Peanut Butter Sweet Potato Cookies
Chocolate Orange Ganache Protein Cookies
Peanut Butter Amaranth Cookies
If you get a chance to make this recipe then please leave your feedback in the comments below. I would love you to rate it also. You may tag @kiipfit on Instagram as I love to see what’s cooking in your kitchen.
Easy Ginger Cookies
Ingredients
- 1 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 2 tsp ginger powder
- 1/2 tsp nutmeg powder
- 2 tbsp vegan butter
- 1/4 cup packed brown sugar
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 tbsp chia seeds ( soaked in 3 tbsp warm water)
- 2 tbsp powdered white sugar to garnish (optional)
Instructions
- Preheat oven at 350-degree Fahrenheit and
prepare a cookie sheet with a parchment paper. - In a mixing bowl combine almond flour, baking powder,
salt, cinnamon, ginger and nutmeg. Mix and keep it aside. - In another mixing bowl combine vegan butter and
brown sugar. Whip it up with a spoon until smooth and fluffy (about 5 minutes). - In the sugar mixture add molasses and vanilla
mixture. Whip it again for 2 minutes or until smooth and fluffy. - Now, whip up soaked chia seeds in the molasses
mixture. - Now, fold in dry ingredients into the wet ingredients
and mix well with a spatula to form a soft and sticky batter. - With the help of a cookies scoop place about 1
tbsp of the batter on the prepared cookie sheet for regular sized cookies. For big
size cookies drop the scoopful of the batter on the cookie sheet. - Place it in the oven and bake it for about 15
minutes. At this point it will look little undone. - Turn it off and take the cookie out of the oven.
Let it cool at room temperature for 15 minutes. The cookies will firm up and
become chewy. Sprinkle powdered sugar on top of the cookies and enjoy.
Notes
- The soft 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 3-4 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.
Nutrition
