Sugar-Free Ginger Molasses Cookies
Indulge in the warm, spiced flavors of these Sugar-Free Ginger Molasses Cookies—a guilt-free twist on a classic favorite! Made with a blend of almond and coconut flours, these cookies are naturally gluten-free and low in carbs, perfect for anyone following a keto or sugar-free lifestyle. Hints of ground ginger, cinnamon, and cloves pair with rich molasses to deliver that irresistible holiday flavor, while erythritol sweetener ensures sweetness without the sugar spike. With just 15 minutes of prep time, these cookies bake to perfection in under 12 minutes, making them an easy and satisfying treat. Enjoy them fresh from the oven as a snack, dessert, or a companion to your afternoon tea. Whether you’re baking for the season or treating yourself, these chewy, spiced delights are sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Molasses
- 0.75 cup Erythritol sweetener
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
In another medium bowl, whisk together the melted butter, egg, vanilla extract, molasses, and erythritol sweetener until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Use a small cookie scoop or tablespoon to scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly press down on each dough ball with your fingers or the back of a spoon to flatten slightly, as these cookies won't spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops are firm.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 68.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 664 mg | 51% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1397 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.
