These Chewy Cinnamon Molasses Cookies are made with almond flour so they are naturally gluten-free. Cozy spices like cinnamon, touches of cloves, ginger and molasses give the cookies a taste similar to gingerbread. Yum!!
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. It is a source of feeling fulfilled and like I'm contributing to my readers. It's one of the many rewarding parts of food blogging.
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 she also attempts to make them gluten-free with a bunch of (sometimes obscure) flour mixes.
Making Gluten-Free Cookies With Familiar Ingredients
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. Color me inspired. I love a read that I can just gobble up like the recipes it speaks of.
Both Konrad and I LOVED the cookies! I am always big on texture, and I must say, the crisp, snappy edges of these cookies with soft, chewy centers were perfection. Their spiced flavors of cinnamon, cloves and ginger together with the rich molasses reminded me faintly of gingerbread and made them a very fitting treat for the season.
More To Make and Beautiful, Moody Imagery
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 all 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 do 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, then 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).
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.
[CONTEST IS OFFICIALLY CLOSED]
Gluten-Free Chewy Cinnamon-Molasses Cookies
- 4 tablespoons unsalted butter melted and cooled
- ½ cup light brown sugar or dark brown, packed; I used demerara sugar
- 2 tablespoons molasses
- 1 large egg
- 2 cups almonds ground
- ½ teaspoon baking soda
- 1 tablespoon cinnamon ground
- ¼ teaspoon cloves ground
- ¼ teaspoon ginger ground
- 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.
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Achieving a chewy texture in cookies often involves using the right combination of ingredients. For instance, using ingredients like molasses, which adds moisture and chewiness, can help. Also, avoiding over-baking the cookies is crucial to maintaining their soft and chewy texture.
To make cookies chewy instead of crunchy, you can consider using ingredients like brown sugar or molasses, which add moisture to the dough. Additionally, incorporating a higher ratio of butter or using shortening can contribute to a softer texture. Be mindful of the baking time and avoid over-baking, as this can result in a crunchier texture.
If your molasses cookies aren't cracking, it might be due to the moisture content in the dough. To encourage cracking, ensure that the dough is slightly chilled before baking, as this can promote the desired cracking effect on the surface of the cookies during the baking process.
If your molasses cookies didn't flatten during baking, it could be because the dough wasn't properly chilled or the oven temperature was too low. To ensure proper spreading, chill the dough adequately before baking and preheat the oven to the specified temperature. Additionally, consider flattening the dough slightly before placing it in the oven.
I received a free review copy of flourless. and another one to giveaway. This post contains affiliate links.