Ingredients
Method
- In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, vanilla, almond butter, molasses, and butter until smooth and creamy.
- Add the remaining ingredients (including gluten-free flour) and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1-2 tablespoon-sized balls of dough and roll in the sugar. Place on a baking sheet.
- Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!
Notes
- For the chewiest molasses cookies, slightly underbake them, taking them out when the edges are just golden but the center still looks a little soft.
- If you're using vegan butter, ensure it's a good quality stick variety for best results in texture and flavor.
- Store these molasses cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months. Thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you're using vegan butter, ensure it's a good quality stick variety for best results in texture and flavor.
- Store these molasses cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months. Thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.