Keto Ginger Molasses Cookies
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.
Ingredients
- 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
For the cinnamon sugar topping
- ¼ cup granulated OR golden monk fruit sweetener OR coconut sugar for paleo
- 1/2 tsp ground cinnamon
Instructions
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Line a large baking sheet with parchment paper and set aside.
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MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.
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STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.
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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.
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PREHEAT OVEN: Meanwhile preheat oven to 350F and mix together the cinnamon sugar coating in a small bowl
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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.
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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.
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Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.