Almond-Base | Baked Goods | Cookies | Dairy-Free | Dessert | Gluten-Free | Recipe | Snack | Vegan | Vegetarian | 

Dipping our toe into the fall and holiday flavors, these almond crinkle cookies are the perfect afternoon treat. They have a soft and chewy texture with a delightful almond flavor, and the powdered sugar coating adds a sweet touch.

They pair perfectly with a cup of hot cocoa or a warm mug of tea. Whether you enjoy them alone or share them with friends and family, these almond crinkle cookies are sure to be a hit.

When to Make These Cookies?

Molasses cookies are an excellent holiday cookie to have on hand.

The warming spices and molasses are classics of the fall and winter seasons! They are sure to brighten up any afternoon cup of coffee or dessert table.

Plus, they hold up well for gifting in person or through the mail.

Think of these as vegan gingerbread delights!

What Ingredients are in these Cookies and Why?

We use JOI Almond concentrate (or cashew!) in these cookies. That's because they stay incredibly moist and fluffy! Plus, with JOI you can skip the vegan butter (high in saturated fat) or oil typically found in cookie recipes, while adding an extra hit of nut nutrition.

Finally, the JOI almond milk concentrate further enhances the almond flavor, which also comes from the use of almond flour.

We use coconut sugar instead of dark brown sugar or regular granulated sugar because it's less processed than its counterparts and has a slightly lower glycemic index. But feel free to substitute with whatever you have in your pantry.

The inclusion of molasses adds a rich deep flavor to these cookies. Use vegan molasses, blackstrap molasses or whatever you have on hand.

Spices are key to this recipe! Ginger, cinnamon and nutmeg round out the delicious flavor of these treats.

The rest of the dry ingredients are probably already sitting in your pantry: baking powder and baking soda. Because we use almond flour instead of all purpose flour, these cookies are gluten free, too!

How Do These Cookies Look?

Dark molasses is a sweetener that gives incredible deep flavor AND an amazing brown color.

To achieve our “crinkle” look we sprinkle the outside with a little coconut sugar and roll it in arrowroot starch. It has no flavor but adds to the look of the crinkle (although is totally optional).

 Recipe developed and photographed by Sara Ayesh of White Kitchen Red Wine

Almond Molasses Crinkle Cookies

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Servings

16

Prep Time

15 minutes

Cook Time

10 minutes

Dipping our toe into the fall and holiday flavors, these almond crinkle cookies are the perfect afternoon or after-dinner treat! Made with almond flour and dark molasses, the flavor is out of this world. The chewy texture is enhanced by none other than a big scoop of JOI Almond milk concentrate.

Author

JOI Team

Ingredients

• 1 1/2 cups almond flour

• ¼ cup coconut sugar

• ¼ cup molasses

• ½ cup JOI almond concentrate (or cashew)

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• 1 teaspoon cinnamon

• 1 teaspoon ginger

• 1 teaspoon nutmeg

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 egg or flax egg
• Pinch of salt

OPTIONAL TOPPING

• ½ cup arrowroot starch
• ½ cup coconut sugar

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Directions

1. In a bowl of a stand mixer combine all ingredients (except the optional toppings.)

2. Mix on low until combined.
3. Place mix in refrigerator for 10 minutes.

4. Scoop using 2-inch cookie scoop, form into balls and roll in the toppings if desired!

5. Set balls on a baking sheet lined with parchment paper 2 inches apart and bake at 350 degrees for 10-12 minutes.

6. Enjoy with a glass of JOI milk!