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.
These keto ginger molasses cookies are really one of the best keto cookie recipes I ever created. They have the perfect texture and truly have that chewiness you’re looking for in a ginger molasses cookie. But they don’t contain any molasses at all!
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.
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
The secret to Keto Ginger Molasses Cookies
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!
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!
You also need to check out these Coconut Flour Cookies from my friend Erin of Texanerin Baking!
Chewy Ginger "Molasses" Cookies
Ingredients
- 2 cups almond flour
- 2 tablespoon grassfed gelatin
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ½ cup butter softened
- ½ cup almond butter
- 1 cup granular Swerve sweetener
- 2 large eggs room temperature
- 2 teaspoon Yacon syrup optional
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325F and line two baking sheets with parchment or silicone liners.
- In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
- In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, Yacon, and vanilla extract until well combined.
- Add the almond flour mixture and continue to beat until the dough comes together.
- Roll into 1 inch balls and place a few inches apart on the prepared baking sheet.
- 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.
- Remove and let cool completely on the pan.
Elizabeth Hargis says
OMG soooo good my favorite keto cookie so far. Definitely delicious thank you for all you do to make these recipes so good.
Andrea says
I made a batch of these today for ROAD TRIP SNACKS. I’ve gotta say these are the BEST low carb/keto cookies I have EVER made, and I’ve made many. These are the closest to REAL cookies in taste and texture and I really, really thank you!
Susan Kolb says
Hi Carolyn, can I refrigerate/freeze this dough? I like to have a roll of cookie dough around for afternoon tea.
Carolyn says
Read this, it will help! https://alldayidreamaboutfood.com/make-ahead-low-carb-holiday-cookies/
Rochelle Marsden says
I am veggie so what cold be used other than gelatine and how much would you use?
Carolyn says
There is no good replacement. Skip it if you wish.
Sherry says
Tried these tonight and added Lilly’s white choc chips and they were perfect. Thanks for the great recipe!
Sheri Rose says
I am going to make these because I trust your recipes to be delicious. Everyone I’ve made has been delectable. However, I have yet to find a keto cookie recipe that I like. Most of them have way too much sugar alcohol. I just can’t stand it. It upsets my stomach and my husband’s stomach, too. Is there anyway to make these with half the sugar alcohol or can I cut out quarter of a cup? That’s my only issue with keto cookie recipes. The amount of sugar alcohol to almond flour doesn’t sit well in my system. But I’m going to try this anyway because, like I said, I trust your recipes to taste good; however if you think I could use less sugar alcohol and still have these turn out good, I’d love to know.
Carolyn says
You can certainly try cutting it back, I just can’t guarantee how they will turn out.
Stephanie says
Wanting to try the recipe, but there is no substitute that I can find for Molasses. Yacon syrup and Molasses are NOT keto friendly. I do have a question, what is the purpose of the gelatin? Is it optional?
Carolyn says
I am sorry but in the miniscule amounts I use them, they are indeed keto friendly. The most important thing is the final carb count of the cookies. However, you can use Swerve Brown for all the sweetener if you like.
Carol says
Definitely sounds worth trying. I’m considering substituting in some allulose because I can easily get enough erythritol, but maybe I should make it as written first. I would love to have a little cookie with my ginger tea now and again, so high hopes!
Becky says
I’m surprised as heck, but these cookies work! I’m so used to almond flour producing a product that crumbles very easily and these have a real chewiness. Thanks, Carolyn ( used swerve brown for sweetener)
Carolyn says
So glad to hear it!
Patricia Clayborn says
Carolyn:
I read your answer about not using allulose as the bulk sweetener in this recipe, but would allulose syrup be an okay sub for the yacon syrup? Or would using a touch of molasses be a better idea?
Carolyn says
Molasses will give you a better consistency and flavor.
Lulu says
Thank you for the recipe! These are even better the next day if I can stay away from them! LOL I played with a bit to find my own preferences so here’s my version. Hope you don’t mind! I find it helpful when commenters mention their subs/changes.
* used 2tsp cinnamon in the cookie instead of one
* omitted the yacon and used 2tsp blackstrap molasses (only 0.2g added per cookie and tastes awesome)
* used 1tsp vanilla instead of 1/2tsp
* I don’t like too much erythritol taste, so I tend to mix sweeteners. I used 1/3 cup erythritol, 1/3 cup Splenda, and 2tbsp Truvia.
* I also froze the dough for about an hour before rolling.
* And finally, I rolled the balls in a xylitol/cinnamon mix before baking (4tbsp xylitol, 4tsp cinnamon)
Patricia Clayborn says
Just a quick note for anyone who uses your xylitol/cinnamon mix for rolling the cookies: Do not use xylitol if you have a dog! Use another sweetener if you want to roll them before baking.
https://vcahospitals.com/know-your-pet/xylitol-toxicity-in-dogs
Carolyn says
These cookies aren’t rolled in cinnamon and sweetener.
Cherilyn Stanneart says
These are amazing. My family loved them. My only complaint is that they remained very moist for a long period.
Carolyn says
They did? How did you have them stored? What sweetener did you use?
Joan says
Can yiu substitute Besti monk fruit -allulose blend for Swerve?if so what is the correct conversion amount t?
Carolyn says
I absolutely do NOT recommend anything with allulose here. It will make them very soft and cakey rather than a proper cookie consistency.
carol walter says
I would love to make these and do not have any almond butter. I know I made them once without almond butter and thery were awesome, but I don’t know what I used. The last time I used butter instead of almond butter and that was a disaster. I don’t I like to use what I have in the house without buying lots of specialty items. Any thought? I just mmay have to buy almond butter cuz I love miolasses cookies.
.
Karen Cook says
Can you swap Swerve Brown for granual Swerve?
I’m not using Yacon, hoping for the best flavor with this swap.
Carolyn says
That’s fine. Won’t be quite as dark but should still be good.
Alice says
Hi Carolyn, thank you for the recipe! Can I substitute butter with either avocado oil, coconut oil or ghee?
Carolyn says
I would recommend ghee. I tried coconut oil in these one time and they were good but I didn’t love the texture as much.
Joli says
Hi, Can peanut butter be used in place of almond butter?
Carolyn says
It can but it has a stronger flavor that’s going to compete with the ginger.
Sandy says
I just made this tonight and it was DELICIOUS! I’m a big fan of ginger molasses cookies and these tasted exactly like the real deal. Thank you for sharing!
HillCountryChick says
Delicious and perfect texture!!