These Chewy Cinnamon Molasses Cookies are made with almond flour so they are naturally gluten-free. Cozy spices like cinnamon, touches of cloves and ginger and molasses give the cookies a taste similar to gingerbread.
Sometimes I am just making a family favorite recipe (like these Cinnamon Cookies) or creating a new recipe that turns out awesome (Spaghetti Squash with Peanut Sauce anyone?). And only later on I realize that the recipe actually is super healthy, or vegan, or gluten-free!
Totally unintentionally! I don’t follow any specific dietary restrictions, but it’s such an added bonus when I can provide a recipe to someone who does.
Nicole Spiridakis had a similar experience which led her to write flourless. – a cookbook for naturally gluten-free desserts. Her cookbook focuses on fantastic desserts that just happen to be gluten-free. Rather than taking all the regular desserts we know, that are made from wheat flour, and trying to make them gluten-free with a bunch of (sometimes obscure) flour mixes.
In flourless. you’ll find no strange ingredients. In fact, chances are you’ll have most of them already in your kitchen. While devouring the pages I realized that I had all the ingredients for these Chewy Cinnamon-Molasses Cookies at home. So I made them the same night still.
Both Konrad and I LOVED them! I am always big on texture and the crisp, snappy edges of these cookies with soft, chewy centers were perfection. Their spiced flavor of cinnamon, cloves and ginger together with the rich molasses reminded faintly of gingerbread and made them a very fitting treat for the season.
I have a lot more recipes bookmarked, that I can’t wait to try. Ginger-Chocolate Snaps, the Opera Cake from the cover, Pistachio-Coffee Toffee, Flourless Chocolate Cake with Salted Caramel Sauce, and the Double Chocolate Brownies look and sound absolutely decadent!
Which brings me to the amazing photography in flourless. Unfortunately, not every recipe comes with a picture, but the ones that are there are absolute food porn. The talent behind those swoon and drool worthy images is John Lee. I am in love with that dark & moody style.
Now, it is worth to note that this is a true dessert book. If you are looking for healthy treats, there are other options out there for you. If on the other hand, you are looking for gluten-free desserts that don’t taste like cardboard, are made from natural + regular ingredients, and taste absolutely heavenly flourless. is for you!
Or maybe a relative or friend you still need a gift for?
Just in time for Christmas baking or gifting I am giving away 1 copy of the flourless. cookbook. There are a number of ways to enter in the box below. (If you scrolled down here quickly, the widget might take a moment to load).
a Rafflecopter giveaway
Giveaway is open to residents of Continental U.S. and Canada. The winner will be be emailed within 48 hours of the giveaway ending. If there is no reply from the winner within 24 hours another winner will be drawn.
- 4 tablespoons (55 g) unsalted butter, melted and cooled
- ½ cup (50 g) packed light or dark brown sugar (I used demerara sugar)
- 2 tablespoons molasses
- 1 large egg
- 2 cups (240 g) ground almonds
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 tablespoon granulated sugar (for sprinkling)
- Preheat oven to 350 degrees F (180 C). Line two baking sheets with parchment paper. Fill a small ramekin or bowl with water.
- In a large bowl, whisk the butter with the brown sugar, molasses, and egg. In another bowl, whisk together the ground almonds, baking soda, cinnamon, cloves, ginger, and salt. Add the dry mixture to the butter-molasses mixture and stir well to combine (dough will be sticky).
- With a teaspoon or your fingers, scoop out walnut-size portions of dough. Dampen your hands, then roll the dough portions into balls. Place them on the prepared baking sheets about 1 inch (2.5 cm) apart. Gently press the cookies with a fork dipped in water to flatten. Sprinkle with granulated sugar.
- Bake until the cookies are set and slightly firm to the touch, 10 to 12 minutes. Remove from the oven and cool on the baking sheet got 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
I received a free review copy of flourless. and another one to giveaway. This post contains affiliate links.