These ginger molasses cookies are by far one of my favorite cookie recipes. Crispy on the outside and soft on the inside. They are the perfect texture and so delicious. Not to mention, they are oil free!

Let me tell you, it is hard to find a good cookie recipe that is oil free. Most of the time they will turn out gooey in the middle or have the texture like that of bread. However, for this recipe, the almond butter acts as butter would in a typical cookie recipe. The addition of almond butter not only gives them a great flavor, but it also reduces the amount of sugar needed in the recipe. Almond butter is also packed with nutrients which makes these cookies a bit healthier.

Notes

This cookie dough is VERY sticky. It is important to let the dough sit in the freezer for at least 1-2 hours before cooking. I would recommend allowing it to cool overnight.

I always coat my hands lightly in coconut oil if the dough is too sticky. This will allow me to roll the dough into balls without making too much of a sticky mess.

If you do not have cardamom, nutmeg works well as a substitute.

Make sure your cinnamon is Ceylon cinnamon. Most store bought cinnamon is Cassia, which contains the harmful compound coumarin. This compound has been scientifically shown to cause organ damage in high doses. I use this cinnamon by Naturevibe Botanicals on Amazon. Read more about the different type of cinnamon and why it matters what kind you use here.