These Small Batch Low Carb Chewy Molasses Ginger Cookies are warmly spiced with rich notes of caramel.
Have you had Molasses Crinkles? They’re warm-spiced dark brown cookies with rich notes of caramel, thanks to the use of molasses. Growing up, my mom made them in the fall, and they always seem so festive to me! These Chewy Molasses Cookies are a low carb version of Molasses Crinkles. They’re perfect for a festive holiday cookie tray, or lovely anytime you want to do some autumnal baking. The best part is that this recipe makes just eight cookies so you won’t be stuck with a ton of leftover cookies; or you can easily double or triple the recipe if you’re feeding a crowd.
Are Molasses Cookies the Same as Gingersnaps?
Molasses Cookies aren’t the same as Gingersnaps! Gingersnap Cookies are crisp in texture, while Molasses Cookies are typically soft and chewy. These cookies have a few similarities in flavor though; both include molasses and both feature warm spices, such as cinnamon.
Ginger Cookies and Molasses Cookies FAQ
How Do You Make Ginger Cookies Chewy? How Do you Make Soft and Chewy Molasses Cookies?
In regular baking, the trick to getting soft and chewy Molasses Ginger Cookies is to have a higher sugar and butter to flour ratio. In keto baking, it helps to have a fairly high butter to flour ratio, and also, beef gelatin helps yield a chewy texture.
How Do You Make Ginger Sugar Cookies?
A big difference between classic Sugar Cookies and Ginger Sugar Cookies is the addition of molasses and warm spices like cinnamon and ginger.
How Long Do Molasses Cookies Last?
Soft and chewy Molasses Cookies usually keep well for about a week if stored in an airtight container at room temperature. Gingersnaps usually stay fresh for about the same amount of time if kept in a covered container at room temperature.
What is the Flavor of Molasses?
Molasses is often described as having a robust flavor. It’s sweet, but with a bitter twang. Molasses has earthy, almost smoky flavor notes of deep caramel; also, it adds darker color to recipes like this recipe for Small Batch Low Carb Chewy Molasses Ginger Cookies.
What Can I Use Instead of Molasses?
- Maple Syrup: This is one of my favorite substitutes for molasses because maple syrup also has sweet, subtly smoky flavor notes. You can substitute maple syrup instead of molasses in a 1:1 ratio.
- Dark Brown Sugar: Brown sugar is just regular sugar with molasses mixed back in, so it’s a pretty good substitute. For every 1 cup of molasses, instead you can use 3/4 cup tightly packed dark brown sugar + 4 tablespoons water.
- Honey: The nice thing about using honey as a substitute for molasses is that both have a similar viscosity. However, their flavor profiles are quite a bit different. Molasses has more of a burned sugar flavor, while honey typically has a sweeter floral flavor. You can use 1 cup of honey instead of 1 cup of molasses, but know that the flavor profile of the recipe will change significantly.
- Black Treacle: This is a form of molasses used in British cakes and puddings. You can substitute black treacle for molasses in a 1:1 ratio with very similar results.
- Dark Corn Syrup: This type of corn syrup is made from refiners’ syrup, which is a type of molasses. Therefore, dark corn syrup is a pretty good substitute for molasses. Use dark corn syrup instead of molasses in a 1:1 ratio.
For this Small Batch Low Carb Chewy Molasses Ginger Cookies recipe, if you need to substitute something for molasses, I would go with 1 1/2 teaspoons tightly packed dark brown sugar + 1/2 teaspoon water. However, remember that this may slightly change the nutrition information.
What is the Difference Between Molasses and Blackstrap Molasses?
According to LiveStrong:
Cane Molasses is made in a three-step process that begins with the juice from mature or green sugar cane plants. The juice is boiled to concentrate and crystallize the sugar. The result is called the “first” molasses. The crystallized sugar is removed and the residue is boiled again. The mixture darkens as the remaining sugar is burnt or caramelized. What results is called, “second” molasses. After more sugar crystals are removed, the process is repeated once again. The final or “third” boil produces the dark, concentrated syrup known as blackstrap molasses.
How Long Does Molasses Last After Opening?
To get the longest shelf life out of molasses, store it in a covered glass jar in a cool, dark place, such as a pantry. If kept this way, it should last at least six months and could last up to a couple years without spoiling. Pay attention to the best-buy date on the jar, and if you have a very old jar of molasses, look for signs of spoilage, such as an off smell or mold.
More Low Carb Festive Holiday Treats:
- Low Carb Pumpkin Spice Cheesecake Recipe from An Edible Mosaic
- Keto Christmas Sugar Cookies with Icing from The Keto Queens
- Nutmeg Butter Balls from Lowcarb-ology
- Keto Eggnog Smoothie from Fat for Weight Loss
- Rosemary Vanilla Cranberry Sauce from Healthy Sweet Eats
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!
- 3/4 cup almond flour
- 2 tablespoons golden flaxseed meal
- 4 teaspoons coconut flour
- 2 tablespoons granulated erythritol
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 pinch baking soda
- 4 tablespoons unsalted butter melted
- 2 teaspoons blackstrap molasses
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1/4 teaspoon beef gelatin dissolved in 2 teaspoons hot water
- 20 drops liquid stevia
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.
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).
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