Classic chewy molasses cookies are typically made with all purpose flour, butter, granulated sugar (or brown sugar) and eggs. For our low carb molasses cookies we used gluten-free and sugar-free ingredients such as: solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
These keto ginger molasses cookies are soft, chewy, perfectly spiced and so easy to make in just one bowl. Reminiscent of soft ginger snaps and are the perfect holiday cookie plus they also happen to be gluten-free, low carb, vegan and sugar-free. Nothing says the holidays quite like a Ginger Molasses Cookie.
PER SERVING % DAILY VALUE Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water. Mix together the flour, salt and spices. Add to molasses mixture. Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture. Gather up dough into a ball; on waxed paper, pat into a disk.
Chewy molasses cookies can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.