Looking for a low-carb/Keto gingerbread type cookie recipe for the holidays? These grain-free, dairy-free, perfectly chewy cookies are full of flavor and so absolutely delicious, you (and anyone you feed them to) won’t miss the carbs at all! A great way to enjoy a classic taste of the holiday season without derailing you from your healthy low-carb lifestyle.

This molasses cookie recipe is based on one from ElanasPantry.com. Elana’s website is chock full of great recipes and is my go-to source for paleo baked goods recipes – they always turn out great.

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Ingredients
  • 1 ½ cups blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ cup coconut oil
  • 2 T molasses
  • 1/4 cup Xylitol honey (available at Natural Grocer’s)
Directions
  1. Preheat oven to 350°F
  2. Put dry ingredients in bowl of stand mixer and mix well on medium
  3. Add wet ingredients and mix again (or use large mixing bowl and hand mixer if you don’t have a stand mixer)
  4. Line cookie sheet with parchment paper
  5. Scoop ~1 tablespoon of dough per cookie onto cookie sheet (a cookie scoop makes the job quick and easy)
  6. Flatten each dough ball slightly with an oiled spatula or your hand
  7. Bake at 350°F for about 8 minutes, until edges just barely start to brown and cookies are slightly firm
  8. Cool on wire rack for about 15 minutes
  9. Serve with a tall glass of cold, delicious macadamia nut milk!