All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Chewy Ginger “Molasses” Cookies

A truly chewy keto cookie recipe! The low carb, sugar-free ginger cookie of your dreams, I am not kidding. In partnership with Bob’s Red Mill. 

Low Carb Chewy Ginger Molasses Cookies

You know, I am really really good at keto baking. As immodest as that may seem, I am just going to put that out there. I have a knack for it, an intuitive understanding of how my low carb ingredients will behave. Sometimes I am wrong and they defy me, but not very often anymore. And it’s always a true joy to see other people make my recipes and have success too. I like to flatter myself that I am on the cutting edge here, experimenting and pushing the envelope, testing out new ideas and really changing the landscape of baking in general. I want to really find out what I can do with ingredients like almond flour and coconut flour, how far I can bend them to my will.

 

Chewy Keto Ginger Cookies! You won't believe the amazing texture.

All that said, I am well aware that I stand to learn many things from other people. Sometimes a reader will pass on a tip and I will be intrigued enough to try it out. And then my mind is blown and my little brain starts churning like a crazed hamster on the wheel. Oh the sweet possibilities! A whole new avenue of baking experimentation has opened up and I am definitely going to stroll down it. And enjoy every second.

How to make chewy keto cookies

 

Low Carb Chewy Ginger Cookies - you won't believe the amazing texture!

So, the secret to making truly chewy low carb cookies? Of course, I use my trusty Bob’s Red Mill almond flour as the base, because it makes the best low carb cookies by far. I always know that they will come out with great flavour and great texture. But in addition to that, I added a few tablespoons of grassfed gelatin. And that changed the texture completely. They were soft without being cake-y, and they had a distinct chewiness – just like a real ginger molasses cookie.  It was a tip that I picked up on my Facebook page when a reader left it in the comments, and I figured it was worth a shot. And I was truly impressed. Some cookies should be crispy, some should be soft, and some should be chewy. Until now, I’ve never been able to achieve that chewy quality. It totally changes the low carb cookie game!

The best low carb ginger cookies. So chewy!

Now my keto cookie making obsession might be worse than it already was. As you can see from the photos here, I first intended this to be a holiday recipe. But things got away on me and I had so many other great recipes to share. So it’s a post-Christmas cookie. Because Chewy Ginger Cookies have no season…they are always welcome!

the Best Keto Ginger Cookies

You also need to check out these Coconut Flour Cookies from my friend Erin of Texanerin Baking!

5 from 26 votes
Low Carb Chewy Ginger Molasses Cookies
Print
Chewy Ginger "Molasses" Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

A truly chewy keto cookie recipe! The low carb, sugar-free ginger cookie of your dreams, I am not kidding.

Course: Dessert
Cuisine: Dessert
Servings: 40 cookies
Calories: 157 kcal
Ingredients
Instructions
  1. Preheat the oven to 325F and line two baking sheets with parchment or silicone liners.
  2. In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves. 
  3. In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, Yacon, and vanilla extract until well combined. 

  4. Add the almond flour mixture and continue to beat until the dough comes together.

  5. Roll into 1 inch balls and place a few inches apart on the prepared baking sheet. 

  6. Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread). Return to the oven and bake another 7 minutes or so, until just barely golden brown. They will still be very soft.
  7. Remove and let cool completely on the pan. 
Nutrition Facts
Chewy Ginger "Molasses" Cookies
Amount Per Serving (2 cookies)
Calories 157 Calories from Fat 112
% Daily Value*
Total Fat 12.47g 19%
Total Carbohydrates 4.3g 1%
Dietary Fiber 1.96g 8%
Protein 5.02g 10%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.

 

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. What are other uses for the grass fed gelatin? I need to rationalize the cost. Otherwise, at 2 tsp per recipe…That’s a lottza cookies! Seriously, lotza cookies with this recipe may not be a bad thing!?

    Reply

    • I stir it into my morning coffee or tea… literally, I stir with one hand and pour it in with the other so it mixes in without clumping! It is good for joints, nails, hair, skin…

      Reply

      • I’ve used Great Lakes Collagen (green label) in my coffee, but not the red label gelatin. Does it thicken? Not sure I’d like that in my coffee. lol

        These cookies are getting today! I love ginger cookies and I actually have ALL the ingredients!

        Reply


        • It does gel my coffee if I let it sit on the counter on a cool day or if the air conditioning is blasting! Or if I stick it in the fridge because I want to drink it later, but I just microwave it and it re-liquifies it😂😃

          Reply

      • P.S.S. I went to the company’s website and used their store locator, which led me to it at a health food store near me, at only $15 a cannister…

        Reply

        • I priced Knox Gelatin from the grocery store vs Great Lakes Gelatin from Amazon. Great Lakes is a much better buy and also sourced from grass fed beef. Also, make yourself some wonderful gum drops ( or bears) and they make a great nibble when you just have to have something sweet.

          Reply

    • Gummies, Jello, fat bombs and a number of other recipes that are going into my upcoming Easy Keto Desserts cookbook!

      Reply

    • I use the gelatin in homemade gummies all the time…I make them at least twice a month…very nutritious….

      Reply

  3. I just tried this on the first after seeing it on keto connect! I love it!
    I also added it to my caramel sauce for candies pecans and for a basic caramel pecan bar (by adding a bit of pecans and ground coconut for various layers topped with a few Lily’s chips to melt. Mmm. Lazy-girls baking but it quenched my desire and was tight on for macros! For the caramel stuff, it helped take away any grittiness… And made it look like more real homemade caramels! If you tinker with the amounts, I bet a chewy homemade caramel could be achieved!

    Reply

  5. With regard to, “I am really really good at keto baking…” As I tell the hubs, “it ain’t bragging if you can do it !!” Your Baking Bad Assery never ceases to amaze. =))

    Reply

  6. Could I use simple Knox unflavored gelatin instead since I already have it in my cabinet? If so, would it be the same measurement? I know I really need to order some Great Lakes Gelatin….wish it was in a store near me.

    Reply

    • I am not sure. I think it’s worth a try. I would use 2 envelopes of it…it’s less than the Great Lakes one but it gels more.

      Reply

      • Hi,

        I read elsewhere that a starting point for Knox (pork) vs Great Lakes (beef) is 1 tsp Knox ~= 1.25 tsp Great Lakes.

        As such, 4.80/4.75 tsp of Knox might work! Too late to try tons get; one night this week for sure!

        Reply

  7. These cookies were delicious! Much more real tasting than many other low carb recipes I’ve tried. Definitely keeping this recipe! Thanks!

    Reply

  8. Wow! Sensational! Another winner Carolyn….I subbed molasses for Yukon syrup. I froze 2/3 the dough in 1 balls Cuz 40 yummy cookies at My disposal won’t work with my goals! Thanks again!

    Reply

    • I have some frozen balls too! I did that at Christmas and I made half of them to take away on a vacation. They need a bit more “encouragement” to spread properly (i.e when you push them down with a glass) but they totally work that way.

      Reply

  9. Delicious cookies, but you already know that! ☺️
    I didn’t have any granular Swerve on hand and was anxious to try these out so I used straight Erythritol instead. The cookies have that cool taste to them. Would using the Swerve have avoided that coolness?
    I’m guessing I shouldn’t have been so impatient haha

    Reply

  11. To substitute for the Yacon syrup, could I use Sukrin gold fiber syrup? I also have molasses extract, could I use a combination of the 2? Thanks, love your recipes!

    Reply

  12. Very cool! I just attempted this myself a couple of weeks ago with my holiday baking. I settled on using almond butter which wasn’t terribly far off on texture. Hubby said it had a bit of an oatmeal cookies chewiness so I will continue to investigate that route as well. Can’t wait to try these! Thanks!
    Jen

    Reply

  13. Yum! I just made these with real molasses, sukrin gold and a bit more ginger. They really are chewy! My carb-loving husband is very happy with them too. Thanks Carolyn for another winner!!

    Reply

  15. There’s a 100% gluten-free restaurant here in Alabama (two locations) called Mason Dixon, which has a couple low-carb desserts, and their cookies are delightfully chewy! I have been trying to figure out how they do it. Maybe gelatin is the key!

    Reply

  16. I CAN’T wait to make these, either later today or tomorrow. I woke up this morning craving Ginger Snaps and these sound like they’e tame the craving.

    Reply

  17. Carolyn,

    These are amazing! I am dairy free so used room temperature Ghee instead of butter and they are perfect!

    THANK YOU! (yes, I AM shouting with joy!)

    Reply

  18. These cookies have great flavor and amazing texture! Thank you for all you hard work creating these cookie recipes!

    Reply

  19. These sound delicious and am anxious to try them! I need to use a different sweetener than Swerve. When I use it, the baked good tastes cool and not pleasant. Any suggestions for a substitute?

    Reply

  23. I never ate ginger cookies ‘before’ so made theses not expecting much. Was I wrong! These are very good…I ate one out of the oven and thought hmmm, it’s pretty good. But then, the next day, boy did they develop their flavour and I love the crisp on the outside. Thanks!

    Reply

  24. Just made these! They taste often,however the all spread out together and are super thin. Not sure what I did wrong

    Reply

  26. I’m searching for a paleo recipe to make chewy ginger cookies for my husband, who loves the ones from our local bakery Uprising Breads. These sound perfect . except for the almond flour. I’m allergic to almonds. do you have any suggestions for a non=nut substitute for almond flour?

    Reply

  27. Not living in the US so other ingredients here. Could I use xilitol for sweetener and if so the same amount or not. And I really dislike geletine, can I substitute for agar agar, because that’s what I have and I don’t have use for geletine.

    Reply

  28. These are the best keto cookies I’ve tried. Even my husband loves them and he doesn’t usually like keto backed goods. Thank you for another great recipe.

    Reply

  29. I pre-ordered your cookbook and was so happy when it arrived! I just made the Spinach and Mushroom Gratin and it was the bomb!! I can’t wait to make more of these recipes – thank you so much for making Keto easier!

    Reply

  32. Hi Carolyn, These look amazing, but I am vegetarian so the gelatine is a no no for me, Any ideas about substitutes please? Really mising that chewy cookie texture 🙁 Any advice gratefully received thanks x

    Reply

  33. That’s a good idea, thanks Carolyn – will give it a try and report back 🙂 Really appreciate all your hard work and generosity – thank you!

    Reply

  34. I made these bad boys with sunflower seed flour & tahini for a nut-free version, and they turned out beautifully – I cannot believe the chew factor, Carolyn! Superb!

    Reply

  35. These are, by far, my favorite keto cookies so far. The texture is perfect and the flavor is delicious. I used peanut butter and omitted the cloves just based on personal preference but they are still SO GOOD! Thank you! I can’t wait to make these again. 🙂

    Reply

  36. Thank You so many wonderful recipes !

    Can I use this same method for others cookies ? (Gelatin )
    Do You have a good recipe for chewy chocolate cookies ?

    Best regards from Finland
    Anne T

    Reply

    • Hi Anne…I actually have a chewy chocolate cookie recipe but it will be in my upcoming cookbook, Easy Keto Desserts. 🙂

      Reply

  37. I’d like to use sunflower seed flour instead but it turns green when baked if there’s baking soda in the recipe. I heard that adding chocolate covers the green. How much chocolate or cocoa would I use? Do I add more sweetener too?
    Thanks.

    Reply

  38. Very nice flavor, but I wouldn’t call them “Ginger” cookies, per se. They’re more of a spice cookie. Also I thought they needed a couple more minutes in the oven. Question: can these be kept at room temp, or should the cookies be kept in the fridge? Thanks, and keep the great recipes coming!!!

    Reply

  39. Could I use inulin powder instead of Yacon syrup as I can’t get it here in New Zealand. It is a prebiotic powder.

    Reply

  40. Most definitely NOT “the low carb, sugar-free ginger cookie of my dreams.”

    I’m sorry but these cookies are WAY too hyped up. I subbed the yacon for actual molasses, and halved the amount of ginger, but otherwise followed the recipe exactly, and they were just so disappointing.
    Way too spicy and the texture was gritty. I understand most low carb cookies get that gritty from the almond flour (or at least the kind I use) but they weren’t appetizing at all. I had to toss the whole batch in the garbage. Waste of expensive ingredients. 🙁

    Reply

    • I am sorry you felt that way. What kind of almond flour are you using, though? That may be a HUGE issue here. Because made with fine almond flour, these aren’t the least bit gritty.

      Reply


    • When you say, “I subbed the yacon for actual molasses” did you mean you subbed molasses for the yacon called for in the recipe? And I didn’t find these gritty at all. Wonder if you used almond meal instead of almond flour? That would make the cookies much “rougher” in texture.

      Reply

    • She given the recipe freely. Most of us have pulled it off beautifully… “user error” perhaps? Blaming is so gross. You

      Reply

  41. Wonderful texture. It wasn’t as much ginger flavor as I’d hoped for, so I am going to make a cream cheese topping with Swerve and ginger, and see if that helps. I will definitely make these again, but will increase the ginger. Thanks for this recipe.

    Reply

  42. Very good! Thank you!

    I changed things up a bit though:
    * only had 1tsp ginger left so I used it but also 2tsp cinnamon
    * used 2tbsp regular gelatin and blackstrap molasses for yacon
    * added 2 tbsp coconut flour and froze the dough for an hour
    * rolled the 1″ balls in 4 tbsp xylitol and 4 tsp cinnamon
    Then baked 5min, flattened, then 12 min more.

    I love these as cinnamon cookies! Finally I’ll have a ‘fall’ cookie to make next season when all those spiced treats are around !

    Reply

  43. Omg!!! You outdid yourself with this one! No one would ever ever know these are sugar free! I honestly think they are now my favorite keto cookie…so chewy and I love ginger! You are awesome Carolyn! I’m so thankful for you every single day!!!

    Reply


  44. I made these a week or so ago and froze the dough…broke it out last night and baked them and they are DELICIOUS. The consistency is just incredible – mimics my old high-carb favorite Brer Rabbit Molasses Cookies to a T. Best low-carb cookies ever, and that’s saying something! I used half Just Like Brown Sugar to give the molasses taste and they were just fabulous. Next time I will add a little salt and a few drops of stevia, but these are addictive. I’m already thinking about how to make a chewy chocolate version!

    Reply

  45. Can’t wait to try these! A few questions:
    1) Is yacon syrup usually available at places like Whole Foods?
    2) Do you think I should sift my almond flour to make sure it is “fine?”
    3) All I have is Knox gelatin – I will order the Great Lakes but I want to make these TODAY! Y’all are crazy if you think I understood the conversion math in the above post, LOL. Can someone just tell me the exact measurement of Knox gelatin for this recipe?

    Many thanks!

    Reply


  46. I’m definitely going to try this recipe as I agree you have a way with keto baking! Since you like challenges would you consider creating a recipe for keto cinnamon tortilla chips, like Stacy’s? I haven’t found anything to substitute for these.

    Reply

  47. I’m looking forward to trying the recipe but I’ve not come across almond butter before, can I substitute with extra butter?

    Reply

    • Almond butter is similar to peanut butter. Almonds ground into a butter. No, you absolutely cannot sub extra butter, it would be a disaster.

      Reply


  48. This recipe is the BEST. I’ve made it twice using half almond butter and half tahini due to never having enough almond butter, and they are such a hit! You can’t tell they’re keto at all, and are so far my favourite keto cookie recipe 🙂

    Reply

  49. Regarding the gelatin, I was wondering which one to use – looking at the details for the green canister, it states that this particular one doesn’t gel. Are we wanting to get that one or one of the others that will gel?

    Reply

  50. Has anyone subbed out monkfruit for the sweetener? I’m wondering how to adjust dry ingredients since so little monkfruit is needed. Thanks!

    Reply


  58. Oh Carolyn! You low carb cookie genius you!
    I am standing in my kitchen, the first tray of these cooling, and I am in molasses cookie heaven… thank you thank you thank you for this recipe … and ALL your recipes!!! 😘😘😘😘😘😃❤️👍🏻
    P.S. See you in Atlanta!!!

    Reply


  59. I had a problem with the ones I rolled into 1″ balls… they were tiny, and they stuck to my hand when I tried to flatten them out of the oven… so… I got sick of rolling balls and used my 1.5T scoop instead, and flattened them before baking and they turned out big and beautiful, and easier than rolling balls… maybe you can change that in the written instructions, since in the video, I see you used a scoop!!!! 😂😂😂😂😘😘😘😘😘😃❤️👍🏻

    Reply

    • I didn’t actually make this video, my friend did. I have no issues rolling them into balls but a scoop works too.

      Reply


  60. Just made these and it was so easy. Had no problem rolling or pushing them down after baking for 5 minutes. Eating one now and it was delicious. Not too sweet and very chewy.

    Reply

  61. I’m very new to Keto, and it’s a learning curve–but exciting. What’s the reason for using grass-fed gelatin instead of regular gelatin packets from the grocery store like Knox unflavored?

    Reply

  62. I am making a Sauerbraten recipe and it calls for ginger snap cookies which are typically hard/crunchy cookies. I love your recipes and when I found this one it left me wondering if I could use these cookies as a substitute for ginger snaps. If I leave out the gelatin would that make them more “crunchy”? Thoughts?

    Reply

    • They wouldn’t get crunchy, this recipe isn’t going to get crunchy unless you bake for a really long time at a low temperature. Try my graham crackers and add a bunch of ginger to them… I think that would work better!

      Reply


  63. I have been following your blog since I started Keto 2 years ago. We have loved the cheesecakes and especially the peanut butter cups, but had found that our personal taste did not care for the texture low carb cookies and cakes. This recipe has restored our faith in low carb cookies. These have a wonderfully chewy texture. Love them. Going to try the keto chewy brownies next. Thanks for all of your hard work and sharing your talent.

    Reply

    • It needs to be gelatin to the the chewy consistency. But you can skip it and they can still be pretty good. Don’t do protein powder, it will make them very cakey.

      Reply


  65. These cookies are AWESOME! Their texture is incredible. I subbed molasses for yacon syrup and knox for the other gelatin as I couldn’t find any (except on Amazon and I didn’t want to have to wait to ship it) (For reference, I used just under 5 tsps of knox (a little less than 2 packets) and they still came out great. I got 50 1in. balls out of my batch instead of 40 for some reason – but no complaints!

    These are easily the best low-carb cookie that I’ve had – thanks Carolyn! I’m so glad I found them, and just in time for the Holidays! Finally a low-carb sweet that isn’t an overly sweet, eggy, mess. I look forward to trying many more of your recipes!

    Reply

  71. Hi, Carolyn. In your opinion, could this recipe accommodate a full 2 or 3 tablespoons of molasses in lieu of the 2 tsp yacon syrup? I’m willing to tolerate a gram or two of sugar per cookie in exchange for a nice, pronounced molasses flavor, but don’t want to mess up the texture.

    Reply

    • That’s a lot of extra carbs, but yes I think it could. If you find your dough too sticky, try a few teaspoons of coconut flour.

      Reply

      • Yes, 3 T of blackstrap molasses is about 42 nc. But spread over 40 cookies, that’s really not too bad, especially for a once-in-a-while holiday recipe. Thanks for your response!

        Reply


  73. My husband has now told me 4x how much he likes molasses cookies (okay, I get the hint), so this morning I made a batch of these as part of my Christmas cookie gift-giving (for my neighbors). I subbed store brand unflavored gelatin (conveniently packaged in 1 TBSP portions), blackstrap molasses for Yacon syrup, and Lakanto monkfruit sweetener for Swerve.

    These are to die for! I can’t wait for my husband to get home from work and see what he has to say. I hope he loves them because they were super easy to make (except for the almond butter I’d never made before but it was just a LONG process). I’m sure the neighbors will love them because they love getting cookies. I’ll save a few for my husband😀

    Reply


  74. OMG!! Christmas just arrived via these cookies!! So good!! I amped up the ginger a bit and added crystallized ginger, too. Our home smells like the holidays!! Thank you so much for developing Christmas in a cookie!! Happy holidays!!

    Reply

    • I also amped up the ginger. In fact, I doubled the all the spices, added a bit of salt and 1 ounce of finely chopped crystallized ginger. The flavor is INTENSE. But that’s how we like our ginger cookies . . .
      I found freezing the dough changes the texture a bit. Preferred the unfrozen version.
      These really are great for quelling that sweet tooth. Only takes one to completely satisfy us and send us into cookie bliss.
      Thanks for the recipe.
      BTW – I am returning to keto after approx 7 years. I remember you from Low Carb Friends. You were a rock star then and apparently are still a rock star! Glad to come back to familiar faces.

      Reply


  75. I made these yesterday. I love the flavor (and bonus, they are “too spicy” for my sweet toothed kid). One question — mine are soft and delicious, but aren’t quite “chewy”. I didn’t have the yacon but left it out bc it was “optional” and my gut doesn’t always love oligos. Would that have mattered? I also used 2T of Knox gelatin bc Amazon delayed my order with grassfed (I see above that maybe I should have used less bc Knox gels more, though then I’d think they’d be too chewy rather than too soft.) Wondering if that’s it. I’d definitely make again, just wondering if changing the gelatin will change the chew, or if I need yacon/molasses.

    Reply


  76. This recipe is a GAME CHANGER! I cut it in half and got 25 cookies. I used molasses instead of yacon and one packet of Knox because I did not wanna wait! Thank you for this recipe!

    Reply

  77. Help! I love these cookies but one day after I made them the middle turned green, but not like mold looks more like spinach. Any thoughts?

    Reply

    • Did you use sunflower seed flour? It reacts with baking powder unless you put in a tbsp of acid to offset the reaction. It’s not bad for you at all, though.

      Reply


  78. These cookies are a perfect mix of chewy and the right amount of sweetness. I’m loving the keto diet and was not much into sweets even prior to starting this diet, but these cookies I’ll make again. Only thing I switched up was going 1/2 c granular white Swerve and 1/2 c brown sugar-substitute Swerve (instead of the 1 cup white granular). The use of the beef gelatin is excellent! I’m going to try to use gelatin in other recipes for cookies I try out! Thanks!

    Reply

  80. Just made these today. I am a ginger freak so I increased the ginger to 2 1/2 tbl next time I will go 3. I used 3 packets of knox, didnt have the other. I used Lakanto Gold. Amazing outcome! My son was on the fence, the cooling of the Lakanto put him off a bit. Im used to it lol, more for me! I used a carrot peeler and scraped some bakers chocolate on top of 6 to see how it would taste. Thanks, the gelatin was a game changer!

    Reply


  81. I used cream cheese because I can’t keep nut butters in the house (total binge food) and I didn’t want to wait to try these. Wow! Perfect! I think the last step is suuuuuper important: allow to cook completely. They’re even better the next day!!

    Reply

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