These Keto Ginger Molasses Cookies are a dream come true for cookie lovers. Thick, chewy, and with the perfect balance of sweet and spice, they always hit the spot. And they have only 2.3g net carbs per serving!
If you love gingery sweets, then these Keto Ginger Cookies are going to blow your mind. They blew my mind when I created them, and clearly others felt the same way. They continue to be a fan favorite, year after year.
They are everything you want in a ginger cookie. Soft and chewy, with a nice gingery kick and a hint of molasses. And when I say a hint, I really mean just a hint.
I put these on my platter of Keto Christmas Cookies every year and they are often the first to disappear!
Why you will love this recipe
This recipe was the first in which I added gelatin for a chewier consistency. And I was surprised and impressed at the difference it made. I use the same trick in other recipes, like keto brownies.
Keep in mind that these are not meant to be crisp like Keto Gingerbread Cookies. Gelatin works best in recipes that have a soft texture. It helps mimic the characteristics of a classic ginger molasses cookie.
One thing I love about this cookie recipe is how easy it is to make. I can whip up a big batch that serves 20 people in less than 40 minutes. They also store really well so you can make them ahead and freeze until needed.
Reader Testimonials
“Yay!! Ginger snaps/molasses cookies are my absolute favorite and I miss them being on Keto. These are amazing and hit all the notes perfectly!!” — SandyB
“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!” — Andrea
“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.: — Becky
Ingredients you need
- Almond flour: As always, finely ground almond flour will make the best cookies, without a grainy texture.
- Grassfed gelatin: The addition of gelatin is key to a chewy consistency, so I don’t recommend skipping it. You can use Knox gelatin, and about 2 envelopes is sufficient for this recipe. You can also try replacing the gelatin with ½ cup of collagen peptides.
- Spices: Ginger cookies always include ground ginger, ground cinnamon, and either nutmeg or cloves. You can increase the ginger as much as you like. Some people like to double it in this recipe!
- Almond butter: I use almond butter in this recipe to increase the moisture and create a good thick cookie dough. You can use other nut butters, but peanut butter has a strong flavor and may overpower the spices.
- Swerve Brown: A brown sugar replacement adds more flavor to the cookies than granular white sweetener. I recommend Swerve Brown.
- Molasses: I add 2 teaspoons of real molasses to my cookies, for added color and flavor. You can omit this if you feel strongly about it, but it only adds about 0.5g of carbs per serving.
- Pantry staples: Eggs, butter, baking soda, vanilla extract.
Step by Step Directions
1. In a medium bowl, whisk together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
2. In a large bowl, beat the butter, almond butter and sweetener until smooth. Beat in the eggs, molasses, and vanilla extract until well combined. Add the almond flour mixture and continue to beat until the dough comes together.
3. Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet.
4. 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.
Expert tips
Don’t press the cookies down from the start, when the dough is completely raw. This tends to make the edges crack. Allow the cookies to bake for 5 minutes first, to warm up the dough. Pressing down at this point helps them spread properly without making irregular, cracked edges.
Sweetener options: For best results, I recommend erythritol-based sweeteners. BochaSweet and allulose tend to make cookies more puffy and soft, rather than chewy. Allulose also browns very quickly during baking, which may make the cookies too dark.
Gelatin substitutes: You can omit the gelatin altogether, although the cookies will be less chewy. You can also add some collagen peptides, but you will need about half a cup to get the same chewiness. I am not sure that any vegetarian substitutes, like agar agar, will have the same effect. But you’re certainly welcome to experiment!
Frequently Asked Questions
These keto ginger cookies have 4.2g of carbs and 1.9g of fiber. That comes to 2.3g net carbs per serving of 2 cookies. And yes, that includes the molasses!
Adding gelatin goes along way to making keto cookies chewier. It is hygroscopic, meaning that it attracts and holds onto moisture during baking. This characteristic helps offset the lack of gluten and sugar in keto baked goods so that they don’t dry out as much.
Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze the cookies for up to 2 months. The raw dough freezes nicely as well. Thaw completely before rolling into balls and baking as directed.
More ginger recipes you will enjoy
- Keto Gingerbread Pound Cake
- Easy Gingerbread Waffles
- Sugar Free Gingerbread Latte
- Mini Keto Gingerbread Cheesecakes
- Keto Gingerbread Biscotti
Keto Ginger Cookies Recipe
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 Swerve Brown
- 2 large eggs room temperature
- 2 teaspoon molasses (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, molasses, and vanilla extract until well combined. Add the almond flour mixture and continue to beat until the dough comes together.
- Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet. You should get about 40 cookies.
- 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.
Tina says
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. 🙁
Carolyn says
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.
diana says
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.
Stephanie Roberts says
She given the recipe freely. Most of us have pulled it off beautifully… “user error” perhaps? Blaming is so gross. You
Liz says
Could I use inulin powder instead of Yacon syrup as I can’t get it here in New Zealand. It is a prebiotic powder.
Cathy Krasnianski says
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!!!
Carolyn says
Room temp.
Suzan says
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.
Anne Tenhunen says
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
Carolyn says
Hi Anne…I actually have a chewy chocolate cookie recipe but it will be in my upcoming cookbook, Easy Keto Desserts. 🙂
Barbara says
Just got your dessert cookbook and the first recipe I tried was for chewy double chocolate cookies. Fantastic!! Now to try your chewy ginger cookie. Thank you!!
Laura says
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. 🙂
Tex says
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!
Janey says
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!
Janey says
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
Carolyn says
It’s worth trying some sort of vegan gelatin replacement like agar agar. I don’t really know how those work.
Frances Ryals says
I can’t find the recipe for these cookies. Help!
Carolyn says
It’s not you. My site is having issues and we are trying to get it fixed ASAP.
michelle says
HI there, do you add the gelatin right out of the can or do you liquify first?
Thanks,Michelle
Carolyn says
As stated in the directions, just right out of the can.
Mimi Antonetti says
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!
Carolyn says
Glad to hear it, Mimi. I called that gratin a side dish but man…it could really be the whole meal!
Sandie says
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.
Brigitte says
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.
Carolyn says
This is not a recipe for agar agar. Xylitol should work.
Ginny says
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?
Carolyn says
Yes, sunflower seed flour is the best substitute.
Jen Myers says
Wondered if the serving size is one cookie? Wanted to watch the calories..
Carolyn says
The recipe states the serving size right at the top.
Beth says
So, is a serving one cookie? Serving size isn’t stated in the nutrition box.
Kim McRae says
Serving size is 2 cookies as stated in the recipe and in the nutrition facts
diana says
I think the confusion comes from the fact that at the top of the recipe it says:
Servings: 40 cookies
Calories: 157 kcal
But then at the bottom on the nutrition box it says:
Amount Per Serving (2 cookies)
Calories 157
It took me a couple of minutes to figure out that the recipe must make 40 cookies if rolled into 1” balls, and that 2 cookies per serving would be 1/20th of the recipe, not 1/40th.
It might be a little clearer if at the top it said:
makes 40 cookies
serving size: 2 cookies
Anyhow, enough nit-picking—I love your recipes and am ever so grateful for your generosity in sharing them! And you don’t HAVE to include any nutrition information, so I’m very appreciative of the fact that you do.
Carolyn says
Unfortunately, my recipe plug-in doesn’t allow for that and so I have to put those numbers in the specified fields. But it is something I will take up with them…
Cyndi says
Just made these! They taste often,however the all spread out together and are super thin. Not sure what I did wrong
Cyndi says
Guess I should do spell check before I post. Lol. They taste great, but they spread out everywhere, almost runny.
Carolyn says
These do not come out runny so either you mismeasured something or it could be your almond flour. What brand?
Dee Gee says
Thanks! When I’m at Dad’s making these, (he loves your ginger cookies!) they’re runny every time. When I make these at home they turn out perfect. It’s been driving me crazy. Must be the difference in brands of almond flour.
Carolyn says
Maybe. I’ve never heard of them being runny. Does he live at elevation?
Jackie Martin says
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!
Kathy says
This might be a really dumb question but can I substitute powdered collagen for the gelatin?
Carolyn says
You can…but you won’t get the same chewy result.
Carolyn says
Sure but you wouldn’t get the same chewy quality.
Corinne says
Can i use peanut butter instead of almond here?
Carolyn says
Yes, but expect a peanut flavour a bit. PB has much stronger flavour than almond butter.