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.

Low-Carb Molasses Gingerbread Cookies on a cooling rack

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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.

Low-Carb Molasses Gingerbread Cookie being dipped in milk.

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 Cookie with a bite taken.

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.

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by lightly spraying with coconut oil or lining it with parchment. 

  2. 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.

  3. Add the butter, egg and molasses flavor. Pulse the food processor until the ingredients are well-blended and form a ball.

  4. Pour remaining tablespoon of the granulated sweetener onto a small plate.

  5. 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.

  6. 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