Warm spices and just a touch of dark molasses come together in these low carb ginger molasses cookies for a sugar free taste of nostalgia. If you love ginger molasses cookies but want the healthy benefits of low carb and sugar free recipes, bake up a batch of these and enjoy with your favorite warm mug. Trim Healthy Mamas, these make a great snack with my Gingersnap Steamer or a Trimmy Light!
These delicious cookies fill your home with the mouthwatering aroma of gingerbread-y scents. There’s nothing like the classic pairing of ginger and molasses, too.
I remember my grandma making ginger molasses cookies. They’ve long been a favorite of mine! However, cookies made with regular flour and sugar are just not on my THM menu.
Check out more of my Desserts and Sweets recipes!
Is Molasses On Plan For Trim Healthy Mama?
As a sole source of sweetening, no. However, when a small amount is used — for flavor — in a recipe with multiple servings, it’s fine to use.
This recipe makes 18 cookies. One teaspoon of molasses spread over 18 cookies means not much molasses in each one. Each cookie has less than 2 grams of carbs!
Best Tips For Making Low Carb Ginger Molasses Cookies.
If you haven’t already, mix up a batch of my Gingerbread Spice Mix. It takes just 3 ingredients and barely any time.
Egg whites can be substituted for the whole egg if you’d like to reduce the fat a bit. Use 2 tablespoons of egg white.
To make these cookies dairy free, simply use refined coconut oil in place of the butter. If you can tolerate ghee, that also is a great substitute.
Can’t find ghee locally? My affiliate partner can ship it right to your door.
If the dough seems too soft or slaggy, add a bit more almond flour or pop it in the fridge or freezer to chill for about 15 minutes. You can also make this dough ahead and refrigerate until ready to bake later.
Scoop out 1 tablespoon of dough and roll into a ball. Then flatten into a disk about 1/4″ thick.
Space the cookies half an inch or more apart as they spread as they cook.
When making these ginger molasses cookies, let them cool a few minutes on the baking sheet before removing to a cooling rack.
Finally, keep in mind that fresh out of the oven they are very fragile. However, once they’re cool they hold up like a normal cookie, even for dunking!
How To Fit These Sugar Free Ginger Molasses Cookies Into Your THM Meal Plan.
This is a THM S recipe, meaning low carb and higher in healthy fats. Since we use almond flour exclusively I recommend not going nuts on these cookies every day.
As a snack, enjoy a few with a mug of my Gingersnap Steamer (FP), coffee, tea, or a Trimmy Light. Add a half scoop of collagen if you’d like.
As a dessert, enjoy after either a Fuel Pull (low fat and low carb) or Light S meal.
You can have them after a regular S meal but it’s good to balance out a higher fat, heavy S treat with a lighter meal.
Fill Your Home With The Warm, Spiced Aroma Of My Low Carb Ginger Molasses Cookies This Winter.
If you have little ones who love to help in the kitchen, this recipe is an easy one for them to help you with. They’ll probably love flattening the balls of cookie dough!
You’ll have fun making memories and delicious, healthy treats. And your home will smell cozy and delicious, too.
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- 2 cups fine almond flour
- 1/2 cup THM Super Sweet or low carb sweetener of choice in equivalent amount
- 2 tablespoons OSM Gingerbread Spice Mix
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon high mineral salt
- 1/4 cup melted butter, ghee, or coconut oil
- 1 large egg or 2 tablespoons egg white
- 1 teaspoon molasses
- Preheat oven to 350 degrees.
- Mix dry ingredients together well, breaking up any clumps of almond flour.
- Whisk together egg and molasses then add to dry ingredients.
- Add melted butter to dry ingredients and mix well until dough forms.
- Scoop out dough using a tablespoon and roll into ball.
- Flatten into a disk 1/4" thick and place on baking sheet.
- Bake for 10 to 12 minutes.
- Allow to cool on the cookie sheet for 5 minutes then remove to a cooling rack to cool completely.
Dough can be made ahead and refrigerated until ready to bake.
If the dough seems too soft or slaggy, add a bit more almond flour or pop it in the refrigerator or freezer for 15 minutes.
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Nutrition Information:Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 98.7Total Fat: 9.1gSaturated Fat: 2.1gTrans Fat: 0gUnsaturated Fat: .9gCholesterol: 17.2mgSodium: 100.1mgCarbohydrates: 2.9gNet Carbohydrates: 1.6gFiber: 1.3gSugar: 0.7gProtein: 3g