Low Carb Molasses Cookies (the real deal!)

The other day, my husband came home with a bag of molasses cookies from his favorite local cookie bakery. Needless to say, I was greatly inspired to create a real, authentic molasses cookie for myself that is both low carb and low sugar. I am happy to say that I have succeeded! This recipe calls for real molasses. The net carb count per cookie is less than 3 grams, of which 0.75 g comes from the molasses. I think it’s a carb-worthy ingredient because it imparts the unmistakable authentic flavor you expect. Without it, the cookie would no longer taste like a traditional, old-fashioned molasses cookie. So, don’t leave it out!

Low Carb Molasses Cookies (the real deal!)

Makes 20 cookies

½ cup coconut flour

2 tablespoons unflavored collagen peptide powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

½ teaspoon salt

½ teaspoon baking soda

1/4 teaspoon baking powder

½ cup unsalted butter, softened

1/4 cup brown sugar substitute, packed

1/4 cup allulose or erythritol blend sweetener 

1 tablespoon molasses

1 large egg, room temperature 

1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

2. In a small bowl, combined the coconut flour, collagen peptides, spices, pepper, salt, baking soda, and baking powder. Mix with a fork until no lumps remain.

3. In the bowl of a stand mixer, fitted with a paddle attachment, cream together, the softened butter, brown sugar substitute, and allulose or erythritol sweetener until light and fluffy. Add the egg and the molasses, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed. Add the dry ingredients to the butter mixture and mix to combine into a thick dough.

4. Using a small cookie scoop or rounded teaspoon, scoop the cookie dough out onto the parchment lined baking pan and gently flatten the tops slightly with your palm. (These cookies do not spread much during baking.) Bake in the preheated oven for 13 to 15 minutes, rotating the pan halfway through the baking time. Remove from oven and allow the cookies to cool completely on the pan before transferring them to a wire rack.

Nutritional Information per cookie: 67 calories, 3.7 g carbohydrates (1.1 g dietary fiber, 1.6 g sugars), 5.6 g total fat (3.6 g saturated fat), 22 mg cholesterol, 105 mg sodium, 11.1 mg calcium, 23 mg potassium, 47 IU Vit A, 1.5 g protein. Net carbs per cookie: 2.6 grams

Recipe and photos by Kathy Sheehan, copyright 2024

All rights reserved. Please do not duplicate this recipe without the author’s permission.