Gingersnaps Molasses Cookies

Gingersnaps Molasses Cookies

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With the holidays coming up, I thought it would be a good idea to start working on some holiday-inspired recipes. Warm spices and just a touch of dark molasses come together in these low carb ginger molasses cookies for a sugar free taste of nostalgia. If you love ginger molasses cookies but want the healthy benefits of low carb and sugar free recipes, bake up a batch of these and enjoy with your favorite warm mug of coffee, tea or hot chocolate.

Gingersnaps Molasses Cookies

What You Need to Make These Paleo Gingersnaps

This recipe uses simple ingredients that you probably already have in your pantry. Here’s everything you’ll need to prepare the gingersnaps:

  • coconut oil or butter
  • brown sugar alternative or coconut sugar
  • molasses
  • egg
  • pure vanilla extract
  • blanched almond flour
  • tapioca flour, or arrowroot
  • cinnamon powder
  • ginger powder 
  • ground cloves
  • baking soda 
  • fine sea salt 
  • granulated sweetener for rolling

How to Make The Gingersnaps Molasses Cookies

Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.  Light colored, shiny metal baking sheets work best for this recipe (and most cookie recipes.)

In a large bowl using an electric hand mixer, beat together the coconut oil, brown sugar and molasses until smooth and creamy.  Beat in the egg and vanilla and continue to mix until very smooth, set aside. 

In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt.  Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough.  Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.

Roll a 1” ball of dough in the sugar and place on the prepared baking sheet.  Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies.  Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. 

rolling cookies in the sugar

Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely.

Gingersnaps Molasses Cookies

Recipe by Lucy ChesnaCourse: DessertCuisine: keto, gluten free
Servings

12

servings
Prep time

40

minutes
Cooking time

12

minutes
Calories

113

kcal
Total time

52

minutes

Ingredients

  • 6 tablespoons coconut oil , soft at room temperature

  • 1/2 cup brown sugar sweetener like Swerve

  • 3 tablespoons molasses

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 3/4 cups blanched almond flour

  • 1/2 cup tapioca flour or arrowroot

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • granulated monk fruit sugar or any other granulated sweetener for rolling

Directions

  • Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe (and most cookie recipes.)
  • In a large bowl using an electric hand mixer, beat together the coconut oil, brown sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
  • In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
  • Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled.
  • Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely.

Notes

  • You can replace the egg with 1 tablespoon flax seed and 3 tablespoons water to make it vegan
  • You can replace the almond flour with gluten free flour

Nutrition

Calories: 113kcal Carbohydrates: 10g Protein: 2g Fat: 6g Net Carbs: 2g

Saturated Fat: 3g Cholesterol: 8mg Sodium: 134mg Potassium: 53mg Fiber: 1g Sugar: 3g

Vitamin A: 11IU Calcium: 29mg Iron: 1mg

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