Name: Ginger Molasses Crinkles
Total time: 60 min
Yield: 16 cookies
Ingredients: 60 g avocado oil; 108 g coconut sugar; 42 g honey; 1 large egg, beaten; 1 tsp vanilla extract; 150 g oat flour, GF; 60 g almond flour; 2 tsp ground ginger; 1½ tsp cinnamon; ¼ tsp ground cloves; ½ tsp baking soda; ½ tsp fine salt; 40 g coconut sugar, for rolling; flaky salt, to finish

Method

Mix the wetWhisk the avocado oil, coconut sugar, honey, egg and vanilla until glossy, about 1 minute.
Add the drySift the oat flour, almond flour, ginger, cinnamon, cloves, baking soda and salt over the wet mix. Fold until no dry streaks remain.
ChillCover and refrigerate the full 30 minutes, 40 if the kitchen is warm. Honey makes this dough softer than the cacao version.
RollHeat the oven to 350°F (175°C) and line a sheet pan with parchment. Scoop 30 g balls, roll smooth, then roll heavily in the coconut sugar. Space 5 cm apart.
BakeBake 11 minutes, until cracked on top and set at the edges with soft centers. Pull them even if the centers look raw; overbaking is the main risk.
Finish and coolPress flaky salt on top while warm. Leave on the pan 10 minutes to firm up.

Last updated October 9, 2026

Ginger Molasses Crinkles

Ingredients

Method

You might also make