Low Carb Ginger Molasses Cookies (Edit recipe)

Oscar Chimenti

33 recipes
|
12 followers

Perfectly soft and chewy, just like Starbucks.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 15

Ingredients

.75 cup Butter, Unsalted
1 cup Brown Monkfruit Sweetener - Lakanto
1 whole Egg, Large
1 Tbsp Molasses, blackstrap
1 tsp Vanilla Extract
3 cups Almond Flour
1.5 Tbsp Beef Gelatin - US Wellness Meats
1 Tbsp Organic Ground Ginger - The Spice Lab, ground
1 tsp Allspice, Ground
1 tsp Cinnamon, Ground
2 tsp Baking Soda
.5 cup Monk Fruit Sweetener
.5 cup Water, warm (for dipping fingers)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 erythritol)
** 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.

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. For more information, tips and variations please review the recipe video and content above and below the recipe card. If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions. Nutrition info is estimated and varies by ingredients, measurements, and portions.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	146
Fat:	12 g
Carbohydrates:	19 g
Protein:	7 g
Cholesterol:	24 g
Sodium:	174 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.