Ginger Molasses Almond & Oat Cookies
A dear friend of mine just got diagnosed with an egg and gluten allergy and wanted to see if I could come up with a cookie recipe sans eggs and gluten. Always up for a challenge I happily said YES! After a lot of online research I combined about 3 different recipes and added a festive flair (hello ginger and molasses!) and can excitedly announce that these cookies are a total hit. Taylor said they were the best cookies I’ve made (he says that a lot so take it with a grain of salt) but honestly, I have to agree. I love the texture of these cookies. They’re soft, chewy, and perfectly spiced. They aren’t overly sweet which makes them perfect for dunking into a cup of hot coffee or tea. They’ve got almost a “scone-like” texture and are suitable for breakfast, snacking or dessert.
I hope you all love these cookies as much as we do. And Amy, my dear friend–you won’t miss the eggs or gluten. These are spot on!
Pour a cup of coffee and dig in.
Cheers from Tumbleweed Farm.
Ginger Molasses Almond-Oat Cookies
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 12
- 1 cup almond flour ( I like using Bob's Red Mill)
- 1 cup oat flour (see note below) certified gluten free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3 tablespoons blackstrap molasses
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Turbinado sugar for sprinkling on top (optional)
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl combine the almond flour, oat flour, baking soda, baking powder, spices and salt. Mix well and set aside.
- In the bowl of a stand mixer or food processor cream together the butter, brown sugar, molasses, vanilla extract and milk on medium speed (if you're using a food processor pulse multiple times until it creams together). With the mixer running on low speed slowly add the dry ingredients, stopping to scrape down the sides as necessary. Once mixed together use your hands to roll about 1 1/2 tablespoons worth of dough into a ball. Sprinkle each ball of dough with a little turbinado sugar (if using) and space each cookie about 1 inch apart on the prepared baking sheet. Bake in the oven for about 10 minutes, or until the bottoms are lightly browned.
- Allow cookies to cool to room temperature before storing in an airtight container for up to 7 days.
Notes*You can make the oat flour at home by processing the oats in a food processor or blender until the oats are finely ground *This recipe is adapted from the blog Making Thyme For Health