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.
Want more Holiday Recipes? Get my Top 25 Low Carb Holiday Recipes E-Book with all my favorite holiday recipes accessible in one pdf document.
Jump To:
- 🥘 Ingredients used for these cookies
- 👨🏻🍳 Steps to make these cookies
- 🍴 More diabetic friendly cookie recipes
- 📋 Substitutions and variations
- 👨🏻🍳 Top tips and serving suggestions
- 🥣 My kitchen essentials to make these low carb cookies
- ♨️ How to store the ginger cookies
- 💭 Frequently asked questions
- 🍽 Other recipes you may like
- Chewy Ginger Molasses Keto Cookies
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.
Want more Holiday Recipes? Get my Top 25 Low Carb Holiday Recipes E-Book with all my favorite holiday recipes accessible in one pdf document.
🍴 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
Adding molasses to these cookies not only give it that unique flavour but also makes the cookies chewier.
There can be a couple reasons. You didn't wet your fingers prior to rolling each ball. Your oven was not hot enough when you put the cookies in the oven.
Most often it's because you didn't place the cookies in the fridge prior to baking. Can also be that you made them too think, the dough balls should only be flattened to about a ½ inch thick.
These Chewy Ginger Molasses Keto Cookies are made sugar free and only contain 2g of carbohydrates per cookies. 1g net carbs if you subtract the fiber in them. Therefore, they can be diabetic friendly. However, everyone reacts differently and you should monitor your blood sugars after consuming a cookie to see how it affects you. The same would be for people following a ketogenic or low carb diet.
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.
Want more Holiday Recipes? Get my Top 25 Low Carb Holiday Recipes E-Book with all my favorite holiday recipes accessible in one pdf document.
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
Ingredients
- 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
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.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
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.
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
Marliese
Mine failed! I even tried freezing them to keep them from spreading but they did :/ flavor was good though
Christa
Hi! Can I sub the molasses with yacon syrup?
Oscar Chimenti
Never tried it but I think that could work.
Jessica
they are too wet. they spread out way more and don't look at all like the picture.
Oscar Chimenti
Oh no, did you watch the video and store the cookie dough in the fridge for 1.5 hours before making them?
Jay
The flavor was good but they were WAY too greasy. Next time, I would try with maybe 3/4 or 1/2c butter.
Lisa
Delicious!! Thank you for this recipe!!!
Oscar Chimenti
Welcome. Glad you enjoyed them.
Linda Alberts
There are a couple of significant inconsistencies between the recipe and the video. The video shows 1 tsp of ginger powder; the recipe says 1 tablespoon! The video also says to refrigerate the dough for 1 1/2 hours before forming cookies. The recipe says refrigerate for 1 hour. Please give clarification.
Oscar Chimenti
Hi Linda, I do have a note in the video details indicating ***This recipe has been updated, please follow recipe directions in this post for the correct instructions and measurements***.
However, I realize you may not be able to see it if you are watching the video on the recipe post itself. Please follow the directions on the blog post and I also added this note under the video in the post. Thanks for catching this. I appreciate it.
Linda Alberts
These cookies are very good. I used 1 tablespoon ginger and I’ll up the quantities of cinnamon and allspice next time I bake them. I used an extra large egg but did not add more flour than the recipe indicated. I refrigerated the dough for 90 minutes before forming the cookies. I shaped my cookies, then put each cookie face down on a plate with erythritol to sugar them. I refrigerated the shaped cookies for 20 minutes before baking at 350, and they held their shape and puffed up nicely. Thanks, Oscar.
Hinger
I made these cookies today. I’m very happy with the texture. However, the next time I make them I’ll be adding more ginger. I think they need more of a kick.
Genevieve
I love molasses cookies and this Keto version sounds incredible!
Agnieszka
I really like all your keto cookie recipes! A lot of my friends and family members are keto so these will be perfect for a cookie swap this holiday season. Thanks for another great recipe!
Rob
We love chewy ginger molasses cookies! Will definitely be making these for the holidays.
Erin Gierhart
Perfect treat when I need a little something sweet. I look forward to adding it to my holiday cookie tray!
Marysa
I love ginger, and this sounds like a great combination of flavors and sweetness. I'm glad these are chewy cookies.. I'll definitely have to try your recipe.
Kayla DiMaggio
The whole family loved these cookies! They were so delicious!
Jean
love the combination of ginger and cinnamon, always worth the extra spice.
Shanelle
I love molasses cookies!
Toni
I tried it and it turned out so good! Everyone loved it!
ihackeddiabetes
I think these are even better than the cookies from Starbs.
Jane Carlisle
What can you use instead of the beef gelatin powder can you use the know gelatin instead
ihackeddiabetes
You can make without the gelatin. They won’t be as chewy but still taste great. Some people have tried agar agar or tapioca as a replacement for gelatin but I have never tried baking with them.
Anonymous
Yes, you can use Knox gelatin.
Karen
My cookies spread quite badly.
Any idea why that would have happened?
ihackeddiabetes
Hi Karen. Could be a number of reasons. Usually this happens to me if the oven isn’t hot enough when I put the cookies in and the butter melts before the cookies have a chance to set.
Suzanne Peterman
Hi. I’m waiting for mine to cool now with 5 more in the oven. I got 17 from the recipe.
The 12 really puffed up and spread into each other. How long did you mix your butter and sweetener, i.e. how fluffy is fluffy. Wondering if I did that for too long. The dough was even fluffy and not easy to work with after chilling for 30 minutes.
Maybe it needed to chill longer?
I put the last 5 into the fridge while the 12 were cooking and they are now out. Same thing. And they spread more because there was more room kn the pan.
Oven was at 350 when the cookies went in.
Any suggestions welcome.
Oscar Chimenti
Usually they go flat if the oven runs too hot or if the dough is not cold enough. I mix the butter and sweetener for about a minute just until they are well incorporated. I am going to create a video to show how I make them that will be out in the next couple weeks.
MamaDee
The cookies may have spread because they needed more flour. I have jumbo farm eggs and i often have to up the dry ingredients (the f
lo
ur) to compensate for the extra moisture. My batter is in the fridge cooling now but im going to knead in another 1/8 cup of almond flour and chill again.