Almond Flour Molasses Cookies (GF)
These gluten free almond flour molasses cookies bake up with big crinkles, crisp edges, and a buttery, plush center—just like a classic bakery-style molasses cookie. Soft, deeply spiced, and addictively chewy, they deliver the rich texture and flavor most gluten free molasses cookies miss.
Servings: 18 cookies
Calories: 156kcal
Ingredients
Dry Ingredients
- 1 cup gluten free flour 1:1 all purpose flour, I used King Arther brand
- 1 1/4 cups almond flour not almond meal, I used Bob's Red Mill
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/2 tsp salt
Wet Ingredients
- 8 tbsp unsalted butter 1 stick
- 1/2 cup coconut palm sugar
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla extract
Other
- white sugar for rolling
Instructions
- Preheat oven to 350°
- Prepare 2 baking sheets with parchment paper
- Combine dry ingredients in a bowl and whisk to combine, set aside.
- In the bowl of a standing mixer cream together softened butter, coconut palm sugar, and brown sugar for several minutes until pale and fluffy, scraping down the bowl several times during the process
- Add egg, molasses, and vanilla - beat for a minute until combined.
- Add dry ingredients to mixer and beat until just combined.
- Using a cookie scoop, scoop into balls about the size of a golf ball, roll in sugar place on a parchment lined baking sheet (leave room between cookies they will spread out!) and bake for 9-11 minutes.
- Allow to cool on tray for a few minutes, transfer to a cooling rack to cool completely
Notes
- For this recipe I used unsulphured molasses (In this recipe I used Grandma's brand). Blackstrap molasses is less sweet and although it would work in this recipe it will produce different results
- I tested this recipe specifically using King Arthur brand 1:1 all purpose gluten free flour and Bob's Red Mill Almond Flour. I can't guarantee results using any variation in brand/type of flour.
- There are 2 types of sugar in this recipe - you can use all coconut palm sugar OR all light brown sugar, however if you completely eliminate the light brown sugar you will lose some of the crispy edges in the cookies.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 141mg | Potassium: 81mg | Fiber: 2g | Sugar: 10g | Vitamin A: 169IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg
