Instructions. In a large bowl, use an electric mixer to cream together butter and 1 cup of sugar until smooth. Add the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, …
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granulated or golden monk fruit sweetener or coconut sugar for paleo (you can also use raw or Demerara sugar if not low carb or paleo If it’s your first time making molasses cookies, here’s the break-down on how to make soft and chewy low carb molasses cookies: Line a large baking sheet with parchment paper and set aside.
Preheat oven to 350. Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well. Add the almond flour, baking soda, and cinnamon. Stir in the oats, butterscotch chips, and coconut. Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges.
They’re warm-spiced dark brown cookies with rich notes of caramel, thanks to the use of molasses. Growing up, my mom made them in the fall, and they always seem so festive to me! These chewy molasses cookies are a low carb and keto version of molasses crinkles.
In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside. In a large mixing bowl beat butter and brown sugar on medium speed for about 1 minute until thoroughly combined and creamy. Add molasses. Beat until combined, scraping sides of bowl occasionally. Beat in egg until.