Almond & Oat Ginger Molasses Cookies

These are so divine! Some of the best cookies I’ve ever had. Perfect texture and so flavorful with the fresh ginger. Would love more cookie/cake recipes like this that are naturally gf!

We loved these! Great texture and taste and not too sweet. We followed the recipe as is and will absolutely make them again. As a couple of others noted, ours were still balls after 10 min in the oven and not done in the middle. I smashed them down a bit with the back of a rice paddle, baked them for another 5 min, and they were perfect. I suspect they were supposed to be smashed down before going into the oven, but the recipe didn’t mention it so I wasn’t sure. Thanks!

I just made these cookies for the 4th time and I still love the mix of ginger and spices and sweetness! They are lovely!

3 small items for feedback: I increase the amount of ginger by 50-100% to get more of its flavour. I also almost double the baking time to make the cookies more crunchy. And I ignore the cook-along step that tells me to preheat the oven 1h 30min (!) before the cookies go into it and instead turn on the oven when I have shaped half of the cookies.

PUL Team - Dec. 19, 2024, 2:42 a.m.

Thank you for sharing your feedback and tips, Gesa! We love how you've made the recipe your own - doubling the ginger and baking time for extra crunch sounds fantastic. And you’re absolutely right about the preheating step - we'll update it for more practicality 🤗✨

Gesa von Hirschheydt - Dec. 29, 2024, 9:07 a.m.

Thank you for changing the position of the preheating-the-oven step 🙏

Adding these to my menu for future Christmas seasons! The flavor is unbelievably cozy, crunchy on the outside, soft and chewy on the inside, and the sweetness level is perfect!

We had to squish ours down a bit after they baked because they didn't spread out enough, but the only thing that affected was making them a tad bit more dense which we honestly didn't mind. In the future we'll probably squish them a bit before we bake them.

Hey hoping to make this tomorrow - what are your thoughts on using almond & oat flour? What about blanched almonds? That's all I have :p

PUL Team - Dec. 7, 2024, 4:20 p.m.

Hi Freya! Using almond and oat flour should work, though the texture might be slightly softer since they’re already ground. Use the weights from the original recipe for best results. Blanched almonds can also be substituted for the roasted ones - just keep in mind they’ll have a milder flavour, so you might want to toast them lightly first for more depth. Hope you love the cookies 🥰

Absolutely delicious!

They are soooo good! 👍 I didn't have time to let them set in the fidge, but they turned out amazing nonetheless!

These had a much different cookie flavor that I am used to, but we still enjoyed them. Unfortunately, the dough balls remained as balls as they baked, so I just left half as is (as they’re cute as balls), and I smooshed half down. They still tasted great. I don’t see myself making these again, but if I did, I’ll be sure to run it longer in the food processor as I didn’t love the small bits of nuts (I honestly thought I wouldn’t mind it, but I did).

PUL Team - July 28, 2024, 8:44 p.m.

Hey Aileen, thanks for taking the time to share your experience with the cookies 🙂 We indeed recommend processing the dough until it has a crumbly texture, and for us, this means there aren't any big nut bits. We hope you enjoy our other cookie recipes more if you give any a try 🫶

Great cookies and so easy to make. Everyone loves them.

Very nice cookies. Delicious and a nice texture. I used almond flour instead of almonds, since I had it. I had to cook them longer than 10 minutes (closer to 15), even though I made them smaller than the recipe suggested. I probably could have cooked them even longer but I took them out when internal temp was 185F.

PUL Team - Jan. 30, 2024, 3:57 p.m.

Thanks for taking the time to share your experience with the cookies, Em! It's so appreciated 😊

Love these for a festive treat!

I was disappointed with the mealy texture and flavor of these cookies. Molasses cookies are my all time favorite but these missed the mark.

PUL Team - Dec. 19, 2023, 5:58 a.m.

Hey there, Amy, aw we're sorry to hear about the disappointment. To address the mealy texture, ensuring the almonds are finely ground, and reducing the oat size can help achieve a smoother consistency. Hope this helps lead to a more satisfying texture if you give the cookies another try☺️

These are soooooo good! soft on the inside and the ginger is delicious here 😍

Awesome recipe, will be one of my go-to recipe for desserts.

Very spice-y

Tested with maple syrup ! So so good !

Could I possibly replace the blackstrap molasses with maple syrup if I’m just trying to make plain ginger cookies and not ginger molasses? :)

PUL Team - April 25, 2023, 2:52 a.m.

Hey Anishka, mmm plain ginger cookies sound lovely! We haven't tested it out but imagine you could replace the blackstrap molasses with maple syrup for a different type of cookie. You may want to start with less and add more to taste until the batter is at a desired sweetness level. We hope you enjoy the cookies if you give them a try!