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.
KC Texan says
I absolutely cannot stand any amount of erythritol and its cooking effect. I used 100 gm granular allulose and 100 gm isomalt. Both of these are only 50 to 70 percent as sweet as sugar so I boosted with sucralose (EZSweetz, about 35 drops). If you’re opposed to sucralose, I’m sure you could use your favorite stevia or monk fruit concentrate. I also substituted molasses for the Yacon. After they cooled on the silicone mat, the cookies were firm, the edges were slightly crisp (but they may soften by tomorrow), and they were sublimely chewy, just like regular high carb molasses cookies. The only drawback may be a laxative effect from the isomalt if your gut is sensitive, but I had no problem after eating 3 large cookies.
Linda says
I do not use almond butter but I do have mixed nut butter. Do you think that would work as well? Thanks!
Carolyn says
It should… as long as it doesn’t have a strong flavor that overpowers the ginger.
Robin says
What is a good substitute for the almond butter?
Sue says
Just made these with Swerve brown and yum! I couldn’t wait until they were completely cool so they were a little soft but I’m sure they’ll be perfectly chewy when they cool down completely. Thanks for another great recipe.
Wendy Boutwell says
These are my new favorite cookies!!! Great recipe….so much flavour.
Marybeth says
Chewy goodness
Dianne says
These were so soft and chewy with delicious ginger flavour! My husband and I both loved them. Used brown Swerve and will add molasses next time as I didn’t have Yacon syrup for this batch. Thanks Carolyn!!
Carolyn says
Wonderful!
Cami says
They taste really good but mine melted into one big puddle. I didnt have almond butter and used 1 cup of regular butter. I am guessing that was the cause? Any other suggestions on why they didnt keep their form. But as I said above the had great flavor.
Thanks
Carolyn says
Yes, that would be the issue. Almond butter contains almonds, hence it has fiber, some carbs, some structure. Butter is… almost pure fat so it melts. You cannot make this recipe without nut butter.
Cindy says
These cookies are great. I am not a fan of almond flour so I used half lupin flour. The texture was amazing as well as the taste. I love so many of your recipes. Thank you for sharing each and everyone.