Healthy Chewy Ginger Molasses Cookies
Soft baked, high protein ginger molasses cookies with a chewy almond center and a light salted top. Molasses isn’t just for gingerbread men!
Prep Time10 minutes mins
Total Time20 minutes mins
Servings: 10 cookies
Wet
- 1 egg
- 1/2 cup creamy natural almond butter
- 1/4 cup unsulfured, blackstrap molasses
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
Dry
- 1 1/2 cup almond flour
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Optional: Flaked sea salt for sprinkling
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the wet ingredients until smooth.
Using a rubber spatula, stir in dry ingredients until combined and so that there’s no dry flour visible. The dough will be quite thick.
Using a medium cookie scoop, scoop 2 tablespoons worth of dough and place on a baking sheet about 2 inches apart.
Sprinkle each cookie ball with some flaked sea salt and bake for 9-10 minutes, just until the tops start to crackle and are firm to the touch. The bottoms should be just slightly golden.
Allow the cookies to cool for 5 minutes before transferring to a cooling rack to fully cool.
The cookies can be stored in an airtight container on the counter for 3 days, or in the freezer for up to 1 month.