These flourless almond butter molasses cookies are a healthier version of the classic molasses cookies. They still have all the flavor, cracks and crinkles of the traditional version just without flour, extra oil or butter. They’re dusted with a light coating of sugar and ridiculously chewy.
Molasses cookies were one of the many cookies my mom and I would always make once the holiday season hit. My two favorites, molasses and my mom’s sugar cookies, have always been and will always be my favorite. Over the years I’ve tired to put a healthy spin on the classics. Some results much better than others, but none that could live up to the classic sugar, butter, flour cookie…until now.
These flourless almond butter molasses cookies are hands-down my new favorite Christmas cookie. They’re incredibly chewy and perfectly spiced with ginger, cinnamon and a touch of clove. You’ll never guess they aren’t made with any flour, refined sugar, butter or extra oil. They’re my ideal holiday cookie. I’ve tested these about five times now just to make sure they’re perfect for you, so I hope you enjoy!
Nourished By Nutrition Facts
Healthy Fat – The base of these cookies are made from almond butter and almond flour. This creates a nutrient-dense and delicious cookie made from healthy fats. Healthy fats like those found in almonds are essential for healthy skin and hair, keeping our cells intact and stabilizing our blood sugar. The majority of fat found in almonds are monounsaturated fats which are known to help reduce the risk of heart disease. Healthy fats are also necessary for the absorption of the fat-soluble vitamins, A, D, E, and K.
Molasses – This unique sweetener is actually a bi-product of processing cane sugar. Unlike cane sugar and most refined sugars, molasses is rich mineral such as calcium, iron, potassium and magnesium. The 1/4 cup of molasses used in this recipe has 48% of the recommended daily allowance of calcium, 52% of iron, 40% of potassium and 28% of magnesium.
Ginger – This classic cookie flavor comes from the molasses and blend of spices – cinnamon, ginger and cloves. Ginger is a root that has been use for centuries for its medical properties. It’s full of antioxidants and has anti-inflammatory properties. It can be used fresh, dried, powdered, or as an oil or juice. Another unique property of ginger is its ability to sooth an upset stomach, indigestion and morning sickness. It’s been shown that 1-1.5 grams of ginger can help prevent various types of nausea.[/one_half_last]
IF YOU LOVE THESE Almond Butter Molasses Cookies, YOU’LL ALSO ENJOY THESE RECIPES:
Almond Butter Molasses Cookies
Flourless version of the classic molasses cookies. They have all the flavor, cracks and crinkles of the traditional version just without flour, extra oil or butter.
Makes 14 cookies
- 3/4 cup almond butter (make sure it’s runny. I like Trader Joe’s roasted unsalted)
- 1/2 cup almond flour
- 6 tablespoons coconut sugar
- 1/4 cup molasses
- 1 egg or flax egg
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 1/3 cup organic cane sugar or coconut sugar for rolling (optional)
Preheat the oven to 350F. Line a baking sheet with parchment paper and place the 1/3 cup of organic cane sugar or coconut sugar in a small bowl and set aside.
If using a stand or handheld mixer, add everything to a bowl and mix on high until everything is evenly combined. If mixing by hand, add the almond flour, baking soda, salt and spices to a small bowl and set aside. In a large bowl, whisk the egg (or add the flax egg). Add the almond butter, coconut sugar, molasses and flour mixture. Mix until everything is evenly incorporated. This will take some muscle. Just keep going. The dough will be very sticky. Place in the fridge for at least 10 minutes.
Use a cookie scoop or roll about 1 1/2 tablespoons of the dough into a ball. Place the dough ball into the small bowl of sugar and roll until evenly coated. Place on the cookie tray. Continue with the rest of the dough, placing each ball two inches apart. Bake for 8-10 minutes.
Once out of the oven, bang the pan on the counter a couple times to help the cookies fall. If you’d like flat, crinkle look like the cookies in the photos, gently press down on the cookies with your hand to flatten slightly. Let cool for at least 2 minutes on the cookies tray before removing.
Store the cookies in an airtight container for up to a week or in the freezer for 2-3 months.
For flat, crinkly cookies, bang the pan on the counter after removing from the oven and gently flatten with your hand.
I used organic cane sugar to give the cookies that classic sugar-coated look. You can leave this off or use coconut or raw sugar if you wish.
Vegan version – replace the egg with a flax egg (1 tablespoon ground flax + 2 tablespoons of warm water)