Ginger Molasses Cookies

 I love a chewy molasses cookie. Especially with a Chai Tea Latte! 😋 

These cookies are chewy and crispy on the edges. I made the recipe following one I shared on my FB page for Gingerdoodle Cookies which was made with AP Flour & sugar. Nothing low carb, so I altered the recipe to fit my diet macros. I think if I use the tablespoon of cornstarch instead of oat fiber & xanthan gum, they will be more crisp. You choose what you want though because cornstarch is not a low carb option normally. 

Ginger Molasses Cookies

255 grams Blue Diamond Almond Flour 

1 T oat fiber (or cornstarch)

1/4 tsp Kate Naturals Xanthan  gum

1/2 tsp pink salt

2 tsp baking soda

1 tsp cinnamon 

1 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp nutmeg

7 T butter, softened 

1/4 Molasses 

1 large egg

1/3 cup Swerve Brown

1/2 cup Allulose sweetener (I use Anthony's)

10 large drops Now Better Stevia French Vanilla (or 1 tsp vanilla extract)

Mix dry ingredients together and set aside.

In mixer, blend butter and sweeteners to creamy. Add egg and Molasses. Beat until light and fluffy.

Mix the dry ingredients into the wet until well incorporated. I chill my dough for 20 to 30 minutes.

Preheat oven to 300° F. Line two cookie sheets with parchment. 

I use a small cookie scoop to place cookie dough balls onto prepared cookie sheets. They will spread so give a good 2" between cookies. 

Bake for 10 minutes. Do not over bake like the cookies in the picture. 😬

Cool completely. I keep in the refrigerator. These never last more than a week in house though.