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Gluten Free Almond Ginger Cookies #SundaySupper

  • Total Time: 22 minutes
  • Yield: 10 cookies 1x


  • 1 cup creamy almond butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons molasses
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1 large egg


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment and oil the parchment.
  2. In a medium bowl, stir together almond butter, syrup, molasses, ginger, cinnamon, baking soda, and vanilla until well combined. Stir in the egg, ensuring it is well combined.
  3. Scoop the prepared batter onto the baking sheet in heaping tablespoonfuls. Bake for about 12 minutes until the cookies are puffed and shiny on top. Serve warm or cool completely on the tray. These cookies are sticky and delicate. Take care when removing them from the tray and storing them.
  4. Cookies may be stored in an airtight container at room temperature for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes