These spiced almond flour cookies are a delicious, gluten-free treat perfect for any occasion. With a blend of warm spices and the natural sweetness of molasses and date sugar, these cookies are both healthy and satisfying.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 21-23 minutes
- Total: 45 minutes
Ingredients:
Dry Ingredients:
- 2 cups almond flour (super fine, blanched)
- ¼ cup date sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon allspice
- ½ teaspoon Pink Himalayan salt
- Optional: cane sugar to sprinkle on top before baking
Wet Ingredients:
- ⅓ cup almond butter (creamy natural style)
- ¼ cup molasses (unsulphured blackstrap molasses or regular dark molasses)
- ¼ cup + 2 tablespoons unsweetened applesauce
Instructions:
- Preheat Oven:
- Place a rack just above the center of your oven and preheat to 300°F (150°C).
- Prepare Dry Ingredients:
- Spoon the almond flour into a 1-cup measuring cup (do not pack it down). Use a knife to scrape the excess off the top, and add to a medium mixing bowl. Repeat with a second cup.
- Add all the other dry ingredients to the bowl.
- Use a spoon to combine all the dry ingredients, breaking down any lumps.
- Mix Wet Ingredients:
- Add the wet ingredients to the mixing bowl with the dry ingredients.
- Stir well to combine, but do not overmix (overmixing can make the cookies tough).
- Chill Dough:
- Refrigerate the dough for 10 minutes. This step is optional but recommended, as it makes it easier to form the dough into balls and keeps your hands cleaner.
- Form Cookies:
- Use a spoon or cookie scoop to scoop out enough dough to form a round ball about 1 ½ inches in diameter. This should yield 18 to 20 cookies.
- Roll the dough between your palms to make a ball.
- Place each ball on a cookie sheet lined with parchment paper, spacing them about an inch apart.
- Gently press each ball to flatten by about half.
- Bake:
- Bake at 300°F (150°C) for 21 to 23 minutes.
- Remove from the oven, allow the cookies to rest for a minute or two, then place on a cooling rack to cool. The cookies will firm up as they cool, so wait until they are completely cool for the best texture.
- Serve:
- Enjoy the cookies immediately or store them for later.
Notes:
- Yield: 18 cookies.
- Cane Sugar: Optional for sprinkling on top before baking. Omit for a compliant option.
- Refrigerating Dough: Not absolutely necessary but recommended to make forming the balls easier and keep hands cleaner.
- Baking Tip: Almond flour cooks faster than other flours. Baking at 300°F for 20+ minutes yields perfectly soft and chewy cookies.
Storage:
- Store the cookies in an airtight container at room temperature for up to a week.
- For longer storage, keep the cookies in the refrigerator for up to two weeks.
Why You’ll Love This Recipe:
- Flavorful: A delightful blend of warm spices like ginger, cinnamon, and cardamom.
- Healthy: Made with almond flour, natural sweeteners, and healthy fats from almond butter.
- Gluten-Free: Suitable for those with gluten intolerance.
- Easy to Make: Simple steps and straightforward instructions.
- Perfect Texture: Soft and chewy with just a bit of crispness.
Conclusion:
These spiced almond flour cookies are a perfect treat for any time of year. With their rich flavor and healthy ingredients, they are sure to be a hit with friends and family. Enjoy the warmth of the spices and the natural sweetness of the molasses and date sugar in every bite!