Chewy Ginger Molasses Keto Cookies
These Chewy Ginger Molasses Keto Cookies are soft, chewy, and warmly spiced, these keto ginger molasses cookies have the perfect balance of sweetness and rich molasses flavor with a low-carb twist.
Servings: 15 Cookies
Calories: 125kcal
Cost: $5
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 sweetener) 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 sweetener 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 sweetener)
- ** 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)
Video
Notes
We want chewy cookies here! Let them cool and then enjoy! They will stay chewy for a weeks and 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***
Nutrition
Serving: 1Cookies | Calories: 125kcal | Carbohydrates: 2g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 0g
