Small Batch Low Carb Chewy Molasses Ginger Cookies

These Small Batch Low Carb Chewy Molasses Ginger Cookies are warmly spiced with rich notes of caramel, thanks to the use of molasses!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings cookies

Calories 146kcal

Author Faith Gorsky

Ingredients

¾ cup almond flour
2 tablespoons golden flaxseed meal
4 teaspoons coconut flour
2 tablespoons granulated erythritol
1 ½ teaspoons pumpkin pie spice
⅛ teaspoon salt
1 pinch baking soda
4 tablespoons unsalted butter melted
2 teaspoons blackstrap molasses
2 teaspoons pure vanilla extract
1 large egg
¼ teaspoon beef gelatin dissolved in 2 teaspoons hot water
20 drops liquid stevia

US Customary - Metric

Instructions

Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
Whisk together the almond flour, flaxseed meal, coconut flour, granulated erythritol, pumpkin pie spice, salt, and baking soda in a medium bowl and set aside.
Whisk together the butter, molasses, vanilla, egg, dissolved gelatin, and liquid stevia in a large bowl.
Add the dry ingredients to the wet and stir to combine.
Place a piece of plastic wrap directly on top of the dough and chill 15 minutes in the freezer.
Divide the dough into 8 equal parts and roll each into a ball. Arrange the cookies on the prepared baking sheet. Grease the bottom of a glass with butter, ghee, or coconut oil, and dip it in granulated erythritol. Use the bottom of the glass to slightly flatten each cookie, dipping the glass in more erythritol as needed.
Bake until the cookies are set and golden along the outside, about 10 to 12 minutes, being careful not to over-bake.
Let the cookies cool completely on the baking sheet before removing.

Notes

Net Carbs: 3g per cookie

Storage: The cookies should be stored in an airtight container. I leave the container on the counter for 1 night, and after that I move the container to the fridge and let them come to room temperature before serving (they’ll keep up to 1 week in the fridge).

Nutrition