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Easy Low-Carb Molasses Cookies Recipe (Soft & Chewy)

Easy Low-Carb Molasses Cookies

Soft, chewy low-carb cookies made with almond flour, coconut flour, warm spices, and a small amount of unsulphured molasses. This recipe makes about 18 to 20 cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups (about 200 g) Finely ground blanched almond flour
  • 1/4 cup (about 28 g) Coconut flour
  • 1/2 cup (about 96-100 g) Brown-style erythritol or monk-fruit/erythritol sweetener
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 Large egg
  • 2 tablespoons (30 ml) Unsulphured molasses
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper.
  2. Whisk the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl until evenly combined.
  3. In a separate bowl, beat the softened butter and brown-style sweetener until creamy. Beat in the egg, molasses, and vanilla until smooth.
  4. Add the dry ingredients to the wet mixture and stir until a soft, fairly thick dough forms. If the dough is too soft or sticky to shape, chill it for 20 to 30 minutes.
  5. Scoop about 1 1/2 tablespoons of dough per cookie and roll each portion into a ball. Arrange the balls on the prepared baking sheets and gently flatten them, leaving space between cookies.
  6. Bake at 350°F (175°C) for 10 to 12 minutes, removing the cookies when the edges are set but the centers still look slightly soft.
  7. Cool the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. They will firm up as they cool while retaining a chewy center.

Notes

Use regular unsulphured molasses rather than blackstrap molasses for the most traditional dessert flavor. Do not overbake. Store in an airtight container at room temperature for about 3 days, refrigerate for up to 1 week, or freeze baked cookies for up to 2 to 3 months.