I added a teaspoon of garam masala, but any other favorite warm spice blend, like pumpkin spice or even just cinnamon, would work beautifully to play with the spices of the season. Or keep them simple with the complex flavor of molasses as the only flavor! Up to you. —Caroline Wright
5 1/2 dozen
1 1/2 cups
blanched almond flour
stick butter, at room temperature
In This Recipe
Preheat oven to 350°F. In the large bowl of an electric mixer fitted with a paddle attachment, beat butter and molasses together until thoroughly combined. Beat in egg until incorporated, then flour, baking powder and spice, if using.
Using a small cookie scoop (1-teaspoon capacity) or spoon, portion dough into 3/4-inch balls (like the size of a small marble) on parchment-lined sheets about 2-inches apart. (There will be 12 per sheet.)
Bake cookies, rotating halfway through, for 10 to 12 minutes, or until the cookies have spread, puffed and browned at the edges. Cool cookies on pans 2 minutes, then transfer to a wire rack using a thin spatula.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)