Kris Krinkle Ginger Cookies


  • 1 1 /2 cups almond flour, do not pack (spoon into measuring cup)

  • 3/4 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1 1/2 tsp. ground ginger

  • 1 1/2 tsp. cinnamon

  • 1 /8 tsp. cloves

  • 1 Tbsp. cornstarch

  • 1/4 teaspoon sea salt

  • 1/2 cup unsalted almond butter, softened

  • 1/3 cup organic maple syrup

  • 2 tsp. molasses


  1. Preheat the oven to 350 F. Place oven rack in the center position. Line a baking sheet with a silicone mat or parchment paper.

  2. Place all the dry ingredients in a bowl and whisk to combine.

  3. Add the almond butter, maple syrup and molasses to the dry ingredients. Stir well to combine.

  4. Take 2 tablespoons of cookie dough and roll it in your hands to form a ball, then place the ball onto the silicone mat or parchment paper-lined cookie sheet. Try to keep the cookie size uniform. Continue until you have rolled all the dough into balls and placed on the baking sheet.

  5. Then flatten each ball into a round disk about 1 /2 inch thick. Space cookies 2" apart to allow them to spread during baking.

  6. Bake in for 10 minutes. After 10 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 1 minute to firm up, then transfer to a wire cooling rack. These are so delicious while still warm!

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