Diabetic Chewy Molasses Ginger Cookies
Satisfy your sweet tooth without the guilt with these Diabetic Chewy Molasses Ginger Cookies—soft, spiced, and perfectly balanced for a low-sugar diet! Made with fiber-rich whole wheat pastry flour and naturally sweetened with your favorite sugar substitute, these cookies deliver all the cozy flavors of ginger, cinnamon, and cloves, with the richness of molasses adding a signature depth. Their irresistibly chewy texture and optional sugar-substitute coating make them an ideal treat for the holidays or any time you crave a healthier dessert option. Quick to prepare and bake in under 30 minutes, these wholesome cookies are perfect for sharing or indulging with a warm cup of tea. Plus, they store beautifully, maintaining freshness for up to five days!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, softened
- 0.5 cup Granulated sugar substitute (e.g., erythritol or stevia blend)
- 1 large Egg
- 2 tablespoons Molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Optional granulated sugar substitute for rolling
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat pastry flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar substitute until light and fluffy, about 2 minutes. Use a hand or stand mixer for best results.
Add the egg, molasses, and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Optional: Place the additional granulated sugar substitute in a small bowl for rolling the cookie dough.
Scoop out about 1 tablespoon of dough and roll it into a ball. If desired, roll the cookie ball in the sugar substitute to coat. Place the dough ball on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Repeat the process with the remaining dough, placing cookies across both baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets. Then transfer them to a wire rack to cool completely.
Enjoy these chewy and spice-filled molasses ginger cookies with a warm drink, and store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 31.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 212 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
