Chewy Ginger Molasses Keto Cookies

These Chewy Ginger Molasses Keto Cookies are my all time favourite cookie. Since I've gone keto I stopped making the original Chewy Ginger Molasses Cookie because I really didn't know how to make them without molasses, there was never really a good substitute for it.  However, I was craving them again, like I do every year. 

Those Starbucks cookies were calling my name and I almost gave in and bought one while I was waiting for my Americano.  Thankfully I didn't buy one but I did decide to try to make the cookies once again but only with a small amount of molasses and try to keep the carb count still fairly low.

this recipe

My go to cookie every holiday season were those chewy ginger molasses cookies, you know those ones that Starbucks sells?  I used to bake those up every year and everyone would love them.  In fact, I was kind of known to be that guy who always makes those really good chewy ginger molasses cookies. I'm also know for my Keto Butter Tarts as well.

So glad I tried it out because I think I made pretty darn good chewy ginger molasses keto cookies while making them under 3 net carbs per cookie.

🥘 Ingredients used for these cookies

The main ingredients in these chewy ginger cookies are blackstrap molasses, ground ginger, brown sugar swerve and almond flour. Making these super simple to make by mixing the wet and dry ingredients separately and then mixing them together to form the cookie dough.

• Blackstrap Molasses: a mixture of dark liquid that gives these cookies a rich, deep flavor with slightly sweet and tangy undertones.
• Ground Ginger: slightly peppery and sweet, with a pungent and spicy aroma
• Almond Flour: ground blanched almonds were used for this keto ginger cookie recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
• Brown Sugar Swerve: this low carb sweetener is made with erythritol and gives these cookies a touch of caramel flavour that makes them ultra lux.
• Gelatin Powder: adding gelatin powder to these cookies makes them extra chewy, can also use beef gelatin powder as an alternative.

👨🏻‍🍳 Steps to make these cookies

How to make these chewy ginger cookies

STEP 1: In a stand mixer or with a handheld mixer combine the brown sugar swerve with the butter until well combined and fluffy, about 1 minute on medium.

STEP 2: add the remaining wet ingredients and mix until well combined

STEP 3: In a separate bowl mix together the dry ingredients (except the granular erythritol). Then scoop the wet mixture into the dry mixture and mix with a rubber spatula to combine. Then use hands to knead together and form into a ball. Place dough into the refrigerator for 1.5 hours.

STEP 4: remove cookie dough from the refrigerator and use an ice cream scoop to scoop out dough. Place cookie dough in one hand and dip your other hands fingers in a bowl of warm water. Using both hands roll dough into a ball.

STEP 5: Roll cookie dough ball in the granular erythritol until it is well coated.

STEP 6: Using your hands flatten the cookie dough ball to about a ½" thick and 2 " diameter, then place 2" apart on a parchment lined cookie sheet. 6 cookies per cookie tray as they will spread. Place cookie tray in fridge for 15 minutes before baking. Preheat oven to 350°F.

STEP 7: Remove cookie tray from fridge and bake cookies at 350°F for 8-10 minutes. Watch them closely as they will spread a little. Cookies should be lightly golden. Cookies will still be super soft when removing from oven, allow to cool completely before removing cookies from tray. They will get firmer once they are cool.

🍴 More diabetic friendly cookie recipes

📋 Substitutions and variations

• Molasses: if you don't necessarily enjoy the taste of blackstrap molasses you can decrease the amount used in this keto cookie recipe. Some people love it and others, not so much.
• Crispy Cookie: if you prefer a crispier cookie over a chewy cookie you can increase the baking time to 10-12 minutes. However, do watch the cookies as they may spread into each other.
• Sweetener: you can use regular erythritol or monk fruit if you don't have brown sugar swerve. It will alter the taste and lose that caramel flavour and some colour but will still be a tasty cookie.

👨🏻‍🍳 Top tips and serving suggestions

Top Tip: Keeping the cookie dough cold will help to keep the cookies from flattening in the oven. I highly encourage you to watch the video to see how I made these cookies. I often have people commenting that their cookies come out flat but mine never do. This is why I suggest to watch the video prior to making these cookies.

• Cooling: Ensure the Chewy Ginger Molasses Keto Cookies have plenty of time to cool on the baking tray before moving them. They will become firmer once cooled which will make it easier to move them.
• Serving: these cookies go well with a nice hot cup of coffee or tea or a glass of almond or cashew nut milk

🥣 My kitchen essentials to make these low carb cookies

• Love using metal mixing bowls when I mix any batter but plastic or ceramic bowls will also work in a pinch
• I always have parchment paper on hand, it is a must for baking. You can always grease the baking sheets with butte, may make the cookies crispier though.
• Of course making cookies would be impossible without my trusty baking sheets
• An ice cream scoop is ideal for making these cookies but if you only have a small cookie scoop you can always use a large spoon
• Using silicone rubber spatulas always come in handy when baking, wooden spoons are a good substitute if it's just for mixing

♨️ How to store the ginger cookies

These chewy molasses keto cookies can be stored in an airtight container at room temperature for up to 2 weeks. You can store them in the refrigerator for up to a month, or 2-3 months in the freezer. Thaw at room temperature overnight.

💭 Frequently asked questions

Macros per Cookie

• Calories - 125
• Fat - 12g
• Carbs - 2 (1 net carbs)
• Protein - 3g

Ingredients for 15 Chewy Ginger Molasses Keto Cookie

• ¾ cup butter
• 1 cup Brown Sugar Swerve
• 1 egg
• 1 tablespoon blackstrap molasses
• 1 teaspoon vanilla extract
• 3 cups almond flour
• 1.5 tablespoon of Gelatin or Beef Gelatin Powder
• 1 tablespoon ground ginger
• 1 teaspoon all spice
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup granulated erythritol, for rolling
• small bowl of warm water for dipping fingers

Using a stand mixer or a hand mixer, mix together the butter and sugar until nice and fluffy (about 1 minute).  Add the egg and mix well.  Add the vanilla and molasses and mix until all of the wet ingredients are combined, making sure to scrape down the sides, it might take a few minutes until the mixture is mixed well.  Mix together the dry ingredients in a separate bowl and then mix in with the wet until just combined.  Using your hands knead the dough for about 1 minute and then shape into a ball. Leave in the bowl and chill the dough for about 1.5 hours.

Preheat your oven to 350°F.  Remove cookie dough from the fridge and use an ice cream scoop (use spoon if you don't have an ice cream scoop) to scoop out the cookies in 2 tablespoon increments, roll into a ball and then dip your fingers into a bowl of warm water and continue to roll (this makes them crinkle up). Next roll the balls in the granulated Erythritol and then flatten to ½" thick, 2" diameter. Place on cookie sheet lined with parchment.  Bake for 10 minutes at 350, and only for 10 minutes.  We want chewy cookies here!  Let them cool and then enjoy!  They will stay chewy for a couple of days, stored in an airtight container.  After a few days they may get a little crispier but are still delicious. 

If you enjoyed this recipe I would love if you would share on social or pin on pinterest. Comments and rating are also appreciated!

Chewy Ginger Molasses Keto Cookies

Oscar

Perfectly soft and chewy just like Starbucks

5 from 85 votes

Print Pin

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 15 Cookies

Calories 125 kcal

Ingredients

  

1x2x3x

• ¾ cup butter Cold Butter
• 1 cup swerve brown sugar
• 1 Large egg
• 1 tablespoon blackstrap molasses
• 1 teaspoon vanilla extract
• 3 cups almond flour
• 1.5 tablespoon Gelatin Powder or Beef Gelatin Powder
• 1 tablespoon ground ginger
• 1 teaspoon all spice
• 1 teaspoon cinnamon
• 2 teaspoon baking soda
• ½ cup granulated erythritol for rolling
• ½ cup warm water for dipping fingers

Instructions

 

• **** Please watch the video prior to making this recipe to see how I made the cookies****
• In a stand mixer or using a handheld mixer, bring together the butter and sugar and mix until nice and fluffy about 1 minute
• Add the egg and mix until combined
• Add the vanilla and molasses and mix until all of the wet ingredients (except the water) are combined, making sure to scrape down the sides and then mix again for 30 seconds.
• Mix together the dry ingredients (except erythritol) and mix in with the wet until just combined. Using your hands knead the dough for about 1 minute and then shape into a ball.
• Chill the dough uncovered in a bowl in the fridge for 1 hour
• Preheat your oven to 350°F
• Remove cookie dough from the fridge and scoop out the cookies in 2 tablespoon increments (I used an ice cream scoop), roll into a ball and then dip your fingers into a bowl of warm water and continue to roll (this makes them crinkle up).
• Next roll the balls in the granulated Erythritol and then flatten to ½" thick, 2" diameter.
• Place on cookie sheet lined with parchment, 2 inches apart. 6 cookies per baking sheet, so you will need to do 2-3 batches. (optional - sprinkle tops of cookies with granular erythritol)
• Place cookie sheet with cookies in the fridge for 15 minutes prior to placing in the oven.
• Bake for 8-10 minutes at 350°F. Keep an eye on the cookies in the oven, you want to remove them as soon as they become golden around the edges.

Notes

1g net carbs per cookies.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

We want chewy cookies here! Let them cool and then enjoy! They will stay chewy for a week stored in an airtight container. After a few days they may get a little crispier but are still delicious.

***WATCH THE VIDEO PRIOR TO MAKING THESE COOKIES***

This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Serving: 1Cookies | Calories: 125kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 0g

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more food guidelines