I never thought a keto cookie could be this chewy, spicy, and rich with molasses flavor. These ginger molasses cookies just might ruin every other low carb cookie for you.

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I’m obsessed with these keto chewy ginger molasses cookies because they hit that deep, spicy, almost-bakery-cookie thing without wrecking my low-carb mood. The bite is soft in the middle, a little bendy at the edges, and packed with that bold snap I want from ground ginger and ground cinnamon.

But they’re not cakey, not dry, not sad. Actual chew.

Real cookie energy. I love how the molasses-style flavor comes through rich and dark, with just enough sweetness to keep me sneaking back for another.

And yes, I absolutely count the slightly crackly tops as part of the whole appeal, too.

Ingredients

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Blanched almond flour keeps these cookies soft, nutty, and way more filling.
Coconut flour soaks up moisture, so the dough doesn’t turn floppy.
Powdered erythritol adds sweetness without that regular sugar crash later.
Baking soda helps them puff just enough, then settle chewy.
Ground ginger brings the warm little kick you expect here.
Cinnamon makes everything feel cozy, like holiday baking without the sugar bomb.
Cloves are strong, but they give that deep gingerbread vibe.
Xanthan gum helps hold things together, since keto dough can be crumbly.
Butter adds richness and that classic cookie bite you’ll actually want.
Egg gives structure, so the cookies don’t fall apart in your hand.
Vanilla smooths out the spices and makes the sweetener taste less sharp.
Sugar free molasses brings that dark, chewy, old-school cookie flavor.
Plus powdered erythritol on the outside makes them look bakery cute.
Basically, it’s a spicy, chewy cookie that still fits keto life.

Ingredient Quantities

2 cups blanched almond flour

1/4 cup coconut flour

1/2 cup powdered erythritol or other powdered monk fruit erythritol blend

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon xanthan gum

1/4 teaspoon fine salt

1/4 cup unsalted butter, softened

1 large egg, room temperature

2 teaspoons vanilla extract

2 tablespoons sugar free molasses or a sugar free golden syrup alternative

Additional powdered erythritol for rolling, if desired

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup powdered erythritol, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon xanthan gum, and 1/4 teaspoon fine salt until evenly combined.

3. In a separate bowl cream 1/4 cup softened unsalted butter until smooth, then beat in 1 large room temperature egg, 2 teaspoons vanilla extract, and 2 tablespoons sugar free molasses (or sugar free golden syrup alternative) until fully incorporated.

4. Add the wet mixture to the dry ingredients and stir with a spatula until a cohesive, slightly sticky dough forms; if dough seems too dry add 1 teaspoon water at a time until it holds together.

5. Cover the dough and chill in the refrigerator for 20 to 30 minutes to firm up for easier scooping and rolling.

6. If desired, place some additional powdered erythritol in a small shallow bowl for rolling. Using a cookie scoop or tablespoon, portion dough into balls about 1 to 1 1/4 inches in diameter.

7. Roll each ball in the powdered erythritol, if using, then place on the prepared sheet spacing about 2 inches apart and gently flatten each ball to about 1/2 inch thickness.

8. Bake for 8 to 10 minutes, until cookies are set at the edges but still soft in the center; avoid overbaking to keep them chewy.

9. Let cookies cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Equipment Needed

1. Oven and baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl and small mixing bowl
4. Whisk and measuring cups and spoons
5. Hand mixer or sturdy wooden spoon
6. Rubber spatula for folding dough
7. Cookie scoop or tablespoon for portioning
8. Small shallow bowl for powdered erythritol (optional)
9. Wire cooling rack and airtight container for storage

FAQ

Q: What texture should I expect from these cookies? A: Chewy and slightly soft in the center with crisp edges once cooled. Almond and coconut flours keep them tender while xanthan gum gives chewiness.

Q: What oven temperature and baking time do you recommend? A: Preheat to 350 F. Scoop 1 to 1 1/2 tablespoon portions, roll in powdered erythritol if desired, flatten slightly and bake 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a rack.

Q: Can I omit xanthan gum or replace it? A: You can omit it but cookies may be more fragile and crumbly. Replace with 1 tablespoon ground chia or flax mixed with 3 tablespoons water as a binder substitute, though texture will be slightly different.

Q: Can I use a different sweetener or molasses substitute? A: Use powdered erythritol or a monk fruit erythritol blend for best texture. For molasses flavor use a sugar free molasses or a sugar free golden syrup alternative. Liquid sweeteners like stevia drops will alter texture and are not recommended alone.

Q: How do I store and reheat them? A: Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 2 weeks. Reheat briefly in a 300 F oven or microwave 8 to 10 seconds to restore chewiness.

Q: Can these be made ahead or frozen? A: Yes. Freeze baked cookies for up to 3 months. Dough balls also freeze well on a baking sheet then transferred to a bag for up to 3 months. Bake from frozen adding 1 to 2 minutes to the time.

Keto Chewy Ginger Molasses Cookies Recipe Substitutions and Variations

Blanched almond flour: substitute with equal parts finely ground sunflower seed flour for a nut free option; note color may deepen slightly when baked.
Coconut flour: substitute with 3 tablespoons additional almond flour plus 1 extra egg to match absorbency and maintain texture.
Powdered erythritol (or monk fruit blend): substitute 1:1 with powdered allulose for a softer, chewier cookie; or use powdered stevia blend adjusted to sweetness per package.
Unsalted butter: substitute 1:1 with solid coconut oil for dairy free cookies, or use equal amount of ghee for lactose reduced option.

Pro Tips

1. Chill the dough well before scooping so the balls hold their shape and release less oil while baking, which helps keep the cookies tender and prevents spreading.

2. Because almond and coconut flours absorb liquids differently, add extra water or a splash of cream only sparingly, one teaspoon at a time, until the dough is just cohesive. Too much liquid makes them dense.

3. Watch the baking time closely and remove the cookies when the edges are set but centers still look slightly soft. They will firm up as they cool and staying in the oven too long dries them out.

4. If you want a shinier, more molasses-like flavor, warm the sugar free molasses slightly before mixing so it incorporates smoothly; for a crisper exterior, roll in powdered erythritol right before baking rather than after cooling.

Keto Chewy Ginger Molasses Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never thought a keto cookie could be this chewy, spicy, and rich with molasses flavor. These ginger molasses cookies just might ruin every other low carb cookie for you.

Servings

servings

Calories

kcal

Equipment: 1. Oven and baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl and small mixing bowl
4. Whisk and measuring cups and spoons
5. Hand mixer or sturdy wooden spoon
6. Rubber spatula for folding dough
7. Cookie scoop or tablespoon for portioning
8. Small shallow bowl for powdered erythritol (optional)
9. Wire cooling rack and airtight container for storage

Ingredients

2 cups blanched almond flour
1/4 cup coconut flour
1/2 cup powdered erythritol or other powdered monk fruit erythritol blend
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon xanthan gum
1/4 teaspoon fine salt
1/4 cup unsalted butter, softened
1 large egg, room temperature
2 teaspoons vanilla extract
2 tablespoons sugar free molasses or a sugar free golden syrup alternative
Additional powdered erythritol for rolling, if desired

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl whisk together 2 cups blanched almond flour, 1/4 cup coconut flour, 1/2 cup powdered erythritol, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon xanthan gum, and 1/4 teaspoon fine salt until evenly combined.
In a separate bowl cream 1/4 cup softened unsalted butter until smooth, then beat in 1 large room temperature egg, 2 teaspoons vanilla extract, and 2 tablespoons sugar free molasses (or sugar free golden syrup alternative) until fully incorporated.
Add the wet mixture to the dry ingredients and stir with a spatula until a cohesive, slightly sticky dough forms; if dough seems too dry add 1 teaspoon water at a time until it holds together.
Cover the dough and chill in the refrigerator for 20 to 30 minutes to firm up for easier scooping and rolling.
If desired, place some additional powdered erythritol in a small shallow bowl for rolling. Using a cookie scoop or tablespoon, portion dough into balls about 1 to 1 1/4 inches in diameter.
Roll each ball in the powdered erythritol, if using, then place on the prepared sheet spacing about 2 inches apart and gently flatten each ball to about 1/2 inch thickness.
Bake for 8 to 10 minutes, until cookies are set at the edges but still soft in the center; avoid overbaking to keep them chewy.
Let cookies cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.