Our recipe for Low-Carb Molasses Gingerbread Cookies is just in time for the holidays! These delicious cookies can be part of a low-carb, keto, LC/HF, diabetic, gluten-free, grain-free, or Banting diet.
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I love to do lots of baking after Thanksgiving. Well, I guess I like to bake all times of the year, but in the winter months, it becomes an obsession.
One target of my baking obsession is cookies. I make all kinds, but some of my favorites are my Low-Carb Pecan Shortbread Cookies, and my Low-Carb Chocolate Hazelnut Cookies. One type of cookie I love, however is molasses cookies.
It’s hard to make a low-carb version of molasses cookies. Of course, this is because molasses is pretty much pure sugar. I really didn’t think it was possible, but then I found this molasses flavoring and decided to try it out.
When my molasses flavoring arrived, I couldn’t be more pleased! It smells just like real molasses! Of course, how it tasted would be the real test!
To test out the flavoring, I put my food processor to work. I used the molasses cookie recipe in an ancient Betty Crocker cookbook as a guide for spices, then added in the molasses flavoring and my low-carb ingredients. After a few quick pulses of the processor, voila! Cookie dough!
These cookies smell amazing when they bake. There is something about spices that warms my soul in the winter! The final cookies turned out soft and chewy. They were loaded with molasses flavor mingled with ginger, clove, and nutmeg.
These Low-Carb Molasses Gingerbread Cookies may just be the easiest cookies to make–ever! They are perfect for baking with the little ones, or as a solution to any cookie craving emergency. Enjoy!
-Annissa
Low-Carb Molasses Gingerbread Cookies
Our recipe for Low-Carb Molasses Gingerbread Cookies is just in time for the holidays! These delicious cookies can be part of a low-carb, keto, LC/HF, diabetic, gluten-free, grain-free, or Banting diet.
Ingredients
- 1 1/2 cup super fine almond flour
- 1/3 cup granulated stevia/erythritol blend
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter cut into large chunks
- 1 large egg
- 1/2 teaspoon molasses flavoring
- 1 tablespoon granulated stevia/erythritol blend
Instructions
Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by lightly spraying with coconut oil or lining it with parchment.
Place almond flour, granulated sweetener, ginger, clove, nutmeg, allspice, baking soda, and salt into a food processor. Pulse a few times to blend dry ingredients together.
Add the butter, egg and molasses flavor. Pulse the food processor until the ingredients are well-blended and form a ball.
Pour remaining tablespoon of the granulated sweetener onto a small plate.
Divide dough into 12 equal chunks. Roll each chunk into a ball. Flatten each ball into a cookie shape. Dip one side of the cookie into the granulated sweetener. Place cookie on the prepared baking sheet, sweetener side up. Be sure to keep at least an inch between cookies.
Bake cookies until lightly browned in the preheated oven for 10-12 minutes, or until the edges are brown and the centers are set. Allow to cool for 2-3 minutes on the cookie sheet, then transfer them to a cooling rack to allow them to cool completely.
Recipe Notes
Serving size: 1 cookie
Per serving:
Calories: 121
Fat (g): 11
Carbs (g): 3
Fiber (g): 2
Protein (g): 4
Net carbs (g): 1
These are on my list for sure! My grandma always molasses gingerbread cookies and they are my favorite holiday baked goods, hand down! I’ve been bummed that I can’t really enjoy them because of all the sugar, and she would probably love to try these too 🙂 thanks for sharing!
Amy,
Yes! There’s something about this time of year and molasses cookies! I hope you love these as my as you love your grandma’s.
-Annissa
Can I use real molasses in place of the molasses flavouring. How much would I use? Don’t know where to get the flavouring in Canada.
Hi Millie,
Substituting molasses could be a little tricky because it also adds liquid. You may need to decrease liquids, for example, use 1/2 an egg. It will also add sweetness, so you would need to use less sweetener. I can’t give you exact ratios because I haven’t tried it. The sweetener I use is twice as sweet as sugar. Good luck!
-Annissa
Do you think Splenda would work? I really don’t like Stevia.
Splenda should work just fine. It is only about half as sweet as the sweetener I used, so you will need to use more for the same sweetness level. Because you’re using more, it will add more bulk to the dough, but I think it will still hold together. My guess is that it will work fairly well.
Annissa
Would it work to use coconut flour instead – nut allergy. I know there is a difference in moisture content, how would compensate for that?
Shari,
I don’t use a lot of coconut flour because one of our family members is allergic to it. I don’t feel comfortable making recommendations on how to substitute it without trying it first.
-Annissa
How do you think it would work if regular almond flour was used?
Rhonda,
Any powdery almond flour should work. Just stay away from almond meal and brands of almond flour that are too coarse.
-Annissa
Hi, just found this and would love to try making these cookies, but the link to the molasses flavoring you used is no longer active on Amazon. Can you share the brand name so I can search for it elsewhere? Thanks!
Hi heather. I’m sorry it’s no longer available on Amazon. The brand name is Real Flavors located in Troy, MI. I’ll have to do some searching to find another alternative. It’s frustrating when this happens, because it kills a good recipe.
-Annissa
Where can I found molasses flavoring? The link in the article no longer works…
Oops I just read Heathers comment, and your reply. I’ll keep looking, thanks!
Been a year and no substitute found for molasses flavoring?? 🙁
I know! I’m so frustrated that the company that made that flavor doesn’t seem to make it any more! A teaspoon of real blackstrap molasses should do it, but will add a few carbs. For most people, it won’t be enough to cause a problem, but some are more sensitive than others.
Annissa