Ingredients

The following ingredients have 6 Servings
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 2 tsp ginger powder
  • 1/2 tsp nutmeg powder
  • 2 tbsp vegan butter
  • 1/4 cup packed brown sugar
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds ((soaked in 3 tbsp warm water))
  • 2 tbsp powdered white sugar to garnish ((optional))

Instruction

  • Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
  • In a mixing bowl combine almond flour, baking powder, salt, cinnamon, ginger and nutmeg. Mix and keep it aside.
  • In another mixing bowl combine vegan butter and brown sugar. Whip it up with a spoon until smooth and fluffy (about 5 minutes).
  • In the sugar mixture add molasses and vanilla extract. Whip it again for 2 minutes or until smooth and fluffy.
  • Now, add soaked chia seeds in the molasses mixture and whip it again for 30 seconds.
  • Now, fold in dry ingredients into the wet ingredients and mix well with a spatula to form a soft and sticky batter.
  • With the help of a medium sized cookie scoop place 10-12 round scooped batter on the prepared cookie sheet. Don't worry about shaping because the cookies will spread and shape on it own while baking. Place it in the middle rack of the preheated oven and bake it for about 15 minutes. At this point it will look little undone and that is fine.
  • Turn it off and take the cookie sheet out of the oven. Place it on a flat counter. For perfect round cookies shape each cookie roughly with a cookie cutter or a round bowl by covering the cookie with it and moving it in round direction while the cookies are still hot. Let them cool at room temperature for 15 minutes. The cookies will firm up and become chewy. Sprinkle powdered sugar on top of the cookies and enjoy.