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!!
½cuplight brown sugar or dark brown, packed; I used demerara sugar
2tablespoonsmolasses
1large egg
2cupsalmondsground
½teaspoonbaking soda
1tablespooncinnamonground
¼teaspoonclovesground
¼teaspoongingerground
⅛teaspoonsalt
1tablespoongranulated sugarfor sprinkling
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Instructions
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.
Notes
My food processor makes only rather coarse almond meal. My dough was quite runny (not just sticky), so I added more ground almonds incrementally until the dough was workable. I don't think this will be necessary with finely ground almonds.
Keyword Chewy Cinnamon Molasses Cookies
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