These Chewy Molasses Gingerbread Cookies are aromatic with rich spices and the complex flavor notes of maple and molasses.
There’s something a little nostalgic about them, and also something a little bit hip. Their richly-spiced aroma is captivating and their chewy texture is everything a cookie should be. They’re addictive, to say the least…so it’s a good thing this version is a bit healthier than your average molasses cookie!
The combination of spices here is what makes these cookies. Ginger, cinnamon, nutmeg, cloves, allspice, and cardamom, and if you’re feeling adventurous, go ahead and add a generous pinch of black pepper too (it’s a classic ingredient in gingerbread). The cookies won’t be peppery, I promise! The black pepper hits a different area on your palette, helping the other spices come to life.
What’s your favorite holiday cookie?
- 1 cup (115 g) almond flour
- 2 tablespoons arrowroot starch
- 2 tablespoons tapioca starch
- 3/4 teaspoon each ground ginger and cinnamon
- 1/4 teaspoon each ground nutmeg, cloves, allspice, and cardamom
- 1/4 teaspoon baking soda
- 1/8 teaspoon each salt and ground black pepper
- 2 tablespoons coconut oil, melted
- 2 tablespoons unsulphered blackstrap molasses
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the almond flour, arrowroot, tapioca, spices, baking soda, salt, and black pepper in a large bowl. Stir in the melted coconut oil, molasses, maple syrup, and water. Transfer the dough to the fridge to chill for 5 minutes.
- Use a 1 tablespoon-sized scoop to measure out the dough, arranging it evenly on the baking sheet (with about 2 to 3 inches between each cookie).
- Bake until the cookies are set on the outside, but still chewy in the center, about 8 minutes.
- Cool the cookies completely on the tray before removing with a thin metal spatula.
- Store any leftovers layered between parchment paper (so they don’t stick together) in an airtight container in the fridge for up to 5 days.