Description
Experience a sophisticated, grain-free take on traditional British gingerbread that pairs the richness of almond flour with the deep complexity of molasses. This recipe uses precise scientific methods to ensure a perfectly chewy texture and a warm, nostalgic spice profile.
Ingredients
- 220 grams finely ground blanched almond flour
- 76 grams coconut sugar
- 3 tablespoons molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup coconut or avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Place the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt into a food processor and pulse three to four times until combined and clump-free.
- Add the oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until a thick, cohesive dough forms.
- Transfer the dough to a bowl, wrap tightly with plastic film, and refrigerate for 30 minutes to allow the fats to solidify and the flour to hydrate.
- Preheat your oven to 350°F and line a heavy baking sheet with parchment paper.
- Scoop 1.5-tablespoon portions of dough onto the sheet, spacing them two inches apart, and gently press each sphere with your palm to flatten slightly.
- Bake for 10 to 12 minutes until the edges are set, then allow the cookies to rest on the hot pan for five minutes to firm up before moving them.
Notes
To ensure the most consistent results, measure your almond flour using a digital scale rather than a measuring cup. If your kitchen is warm, you may need to extend the chilling time to prevent the cookies from spreading too much during the baking process.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: British