Craving a delectable treat that satisfies your sweet tooth without derailing your health goals? Get ready to fall in love with these Lower Carb Ginger Molasses Cookies – a magical fusion of classic comfort and smart nutrition that proves healthy eating can be absolutely delicious! These cookies are not just a dessert; they're a game-changing culinary experience that will make you forget you're even eating a low-carb treat.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or preferred sweetener
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup molasses
- 1 large egg
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine almond flour, erythritol, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk together until all dry ingredients are well incorporated and free of lumps.
- In a separate medium bowl, whisk together the molasses, large egg, and melted butter until smooth and fully combined.
- Pour the wet ingredients into the dry ingredient mixture and stir with a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly sticky but manageable.
- Let the dough rest for 5 minutes to allow the almond flour to absorb moisture and become easier to handle.
- Using a cookie scoop or tablespoon, portion out the dough and roll into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to create a round, slightly pressed shape.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ingredient Temperature Matters: Ensure your egg and butter are at room temperature for the smoothest dough consistency.
- Don't Overmix: Gently combine wet and dry ingredients to keep the cookies tender and prevent a tough texture.
- Precise Measuring is Key: Use proper measuring cups for almond flour to maintain the right moisture balance.
- Cooling Technique: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: For maximum freshness, store in an airtight container with a small piece of bread to maintain moisture.
- Customization Option: For extra crunch, consider sprinkling some chopped nuts on top before baking.
- Sweetener Swap: If erythritol isn't your preference, monk fruit or stevia blends work well as alternatives.
Nutrition Facts
Calories: 105kcal
Carbohydrates: 5g
Protein: 3g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 20mg
