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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 mins
Total Time20 mins
Course: Dessert
Servings: 10 cookies



  • 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


  • 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.