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 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 desserts? Check out our 30 Diabetic Friendly Desserts to Satisfy Your Sweet Tooth.
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
- Recipe Card
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 known 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.
I just love cookies and I can't get enough of these Sugar Free Lemon Cookies or these Low Carb Strawberry Cookies. Plus you might want to check out all our other sugar free cookie recipes like these Collagen Cookies, Peanut Butter Chocolate Chip Cookies, Low Carb Butterscotch Apple Cookies or Sugar Free Oatmeal Cookies.
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 flavor 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 the 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 the 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 the cookie tray in the fridge for 15 minutes before baking. Preheat oven to 350°F.
STEP 7: Remove the cookie tray from the 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 removed from the oven, allow to cool completely before removing cookies from the 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 in one pdf document. Want another ginger-flavored holiday recipe, you must try this Low Carb Gingerbread Brownie Recipe.
🍴 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 flavor and some color but it 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, making moving them easier.
- 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
- I 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 butter, may make the cookies crispy.
- 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 comes 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 gives them that unique flavor but also makes the cookies chewier.
There can be a couple of reasons. You didn't wet your fingers before 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 before baking. Can also be that you made them too thin, 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 cookie. 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.
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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 it if you would share it on social or pin it on Pinterest. Comments and ratings are also appreciated!
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Recipe Card
Chewy Ginger Molasses Keto Cookies
Ingredients
- ¾ cup butter Cold Butter
- 1 cup brown sweetener
- 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 sweetener sugar substitute 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)
- ** Important Step** Place the cookie sheet with cookies in the fridge for 15 minutes before placing it 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. Baking for longer periods will result in a flatter cookie.
- (See the video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
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
Marilynn White says
Cookies spread out too much. How can I alleviate this problem?
Oscar Chimenti says
Chill the dough before shaping into balls. Flatten cookies to only 1/2 inch thick. Chill the flattened cookies in the fridge for 15 minutes prior to baking.
Brenda D. Roop says
The video wouldn’t play longer than through the butter and brown sugar! Is there another way to watch the video?
Oscar Chimenti says
Thanks for letting me know. You can see the video here on YouTube - https://youtu.be/hYHi5D9Z4bI
I will replace the video on the site tomorrow.
Diane Harroff says
Tried to watch recipe video. Started out great. Then went to ads, and after ads finished, went to parts of some other recipe videos and back to ads. Not helpful.
Oscar Chimenti says
Ads are the secret ingredient that keep the recipes free! 🍴 But don’t worry, the deliciousness is always worth the wait. 😉
Anna says
great but too soft for me. I am in search(eternally) for a HARD ginger snap like cookie.....any ideas? * baking longer not enough
Malora says
does the 1/2 cup sweetener go in the cookies and then you also will them in sugar?
Oscar Chimenti says
No, the cookies are sweetened with the brown sweetener and the granular sweetener is only used for rolling the cookies. Hope that helps.
Sussn says
What other flour can be used other than almond and how much because coconut flour is not a 1:1 ratio.
Oscar Chimenti says
The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe. Please note, I have not made these cookies using coconut flour.