These cookies are so simple, quick to make and ready in no time at all. They have that classic chewy quality that is found with almond flour baking. We love it, for les chew, bake them a bit longer.
  • 1 3/4 cups almond flour
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh ginger
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • tablespoons tahini
  • 1/4 cup pure maple syrup
  • 1 Tablespoon blackstrap molasses
  • 2 to 3 tablespoons brown sugar for rolling


  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. Combine the almond flour, ginger, salt and baking soda and mix well. Then add in the tahini, maple syrup, and molasses, and mix until a thick batter is formed. It will be sticky, but workable. If it feels too sticky, pop it in the fridge for a few minutes.
  2. Scoop the batter by rounded tablespoons, roll it between your hands to form a ball. I made 12 of them. Roll the balls in sugar, if desired.
  3. Flatten the cookies on the tray. Press a fork across them to make cute lines if desired. Place in the middle rack of the oven and bake for about 12 minutes.
  4. Let the cookies cool COMPLETELY once they come out of the oven. 
  5. If you store the cookies, just place them on the counter, or in a container in the fridge. If you leave them in a sealed container on the counter they will become very soft.

Makes about 12 cookies.