These keto ginger molasses cookies are soft, chewy, perfectly spiced and so easy to make in just one bowl. Reminiscent of soft ginger snaps and are the perfect holiday cookie plus they also happen to be gluten-free, low carb, vegan and sugar-free.
Nothing says the holidays quite like a Ginger Molasses Cookie. As much as my family loves a Christmas cookie platter filled with sugar cookies, soft gingerbread cookies, snickerdoodles, they are even crazier about crispy gingersnaps and soft and chewy molasses cookies. Old fashioned rolled molasses cookies are a classic favorite and this healthy molasses cookie recipe is just as delicious using grain-free and sugar-free ingredients.
I mean, who can resist soft gingerbread cookies once December rolls around? And the best part? Soft molasses cookies bake are extra chewy and thick and that sweet sugar-free coating is the perfect compliment to the rich molasses flavor.
Plus, this easy gingersnap cookie recipe is super simple to make in just ONE bowl with no mixer required.
Vegan Molasses Cookies Ingredients:
Classic chewy molasses cookies are typically made with all purpose flour, butter, granulated sugar (or brown sugar) and eggs. For our low carb molasses cookies we used gluten-free and sugar-free ingredients such as:
- solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
- drippy / creamy unsalted almond butter (close to freshly opened and not near the bottom of the jar) OR nut butter or seed butter of your choice
- Lakanto sugar free maple syrup OR pure maple syrup for paleo gluten free molasses cookies
- molasses – use your favorite kind: we blackstrap molasses but you can also use organic molasses or fancy molasses if you prefer
- vanilla extract
- superfine almond flour
- coconut flour
- baking powder
- cozy fall spices: a mixture of ground ginger, cinnamon, cloves and allspice. Feel free to adjust the amount of spices to suit your taste. We like to use a whole teaspoon of ground ginger which I find gives these ginger cookies that extra punch!
For the “cinnamon-sugar” coating:
- granulated or golden monk fruit sweetener or coconut sugar for paleo (you can also use raw or Demerara sugar if not low carb or paleo
- ground cinnamon
How To Make Keto Molasses Cookies:
If it’s your first time making molasses cookies, here’s the break-down on how to make soft and chewy low carb molasses cookies:
- Line a large baking sheet with parchment paper and set aside.
- MIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs with the almond butter, softened coconut oil, sugar-free maple syrup, molasses and vanilla until smooth.
- STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, salt and spices and stir until combined.
- PREHEAT OVEN: Preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl
- FORM INTO COOKIE DOUGH BALLS: Roll dough into 1.5 Tablespoon-sized balls and roll into cinnamon-sugar topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra raw sugar on top if desired.
- Bake for 9-10 minutes or until slightly brown. Be sure NOT to overbake as you want the cookies to remain extra chewy with a soft center. They will continue to bake as they sit on the baking sheet. Allow to cool on the baking sheet. The cookies will crack more while cooling.
- Store in an airtight container for up to 4 days or store in the freezer for up to 3 months.
Which Molasses Do I Use?
There are variety of types of molasses:
- blackstrap – our favorite is Wholesome’s organic blackstrap molasses.
- dark (or medium)
All varieties can contain sulphur depending on the specific refining process used, but unsulphured products, which are lighter in color and smoother in flavor, are available. The lighter the molasses, the sweeter it is.
Are molasses cookies the same as gingersnaps?
So what’s the different between molasses cookies and gingersnap cookies?
Molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.
Typical gingersnap cookies are crispy on the outside and just chewy on the inside and contain more ginger than molasses cookies.
How to freeze molasses cookies:
The great thing about homemade molasses cookies is that they freeze beautifully. You can freeze the dough and defrost it before you bake them, or freeze the cookies after they’re baked. Either way, it’s easy to have fresh gingersnaps whenever you want them.
Chewy molasses cookies can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.
Can you make gluten free molasses cookies ahead of time?
Absolutely. You can make the low carb cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. You can also roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
How to Store Keto Molasses Cookies
Store cooled vegan cookies in an airtight container on the counter for up to three days. Or keep them stored in the refrigerator for up to 10 days.
These Keto Ginger Molasses Cookies are soft, chewy and full of the classic gingersnap flavor without any butter or sugar. This gluten-free and vegan gingerdoodle cookie recipe is so easy to make in one bowl and is also low carb, sugar-free and paleo-friendly.
- 1/4 cup solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
- 3 tablespoons creamy unsalted almond butter , (can also sub with creamy unsalted nut butter or seed butter of choice)
- 3 tablespoons molasses , we used blackstrap but you can also use fancy if you prefer
- 1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
- 1/2 tablespoon vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3 tablespoons coconut flour , sifted OR stirred so there are no lumps
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger (feel free to add more or adjust to your preference)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon fine sea salt
- ¼ cup granulated OR golden monk fruit sweetener OR coconut sugar for paleo
- 1/2 tsp ground cinnamon
- Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.
STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.
CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
PREHEAT OVEN: Meanwhile preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl
FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Roll the balls in the cinnamon-sweetener topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
Bake for 9 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.