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Low Carb Molasses Cookies Recipe

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This recipe for Low Carb Molasses Cookies, by , is from The Wilson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Piner


3/4 cup Stevia blend sugar or 11/2 cups Erythritol (Granular Swerve)
1 cup shortening
1/4 - 1/3 cup molasses
2 eggs
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
3 tsp. ginger
1/2 tsp. nutmeg
1 tsp. Xanthan gum
31/2 cups Paleo flour
1 cup almond butter*
2 large eggs
3 tablespoons blackstrap molasses
2 teaspoons fresh ginger, finely grated (can use powdered as well)
3/4 cup Swerve or equivalent granulated sweetener
1/4 cup coconut flour
1 teaspoon baking soda
1 1/2 teaspoon gingerbread spice (cloves, nutmeg and cinnamon)
1/2 teaspoon salt

Cream together sugar and shortening. Add eggs and molasses. Add spices and mix. Add flour and mix until dough is completely blended. Chill dough in refrigerator for 2-3 hours or overnight. Roll into balls and roll in stevia blend sugar.
Place on cookie sheet covered with parchment paper and bake for 10-12 minutes at 350 degrees.
Each cookie approx. 8 carbs (Can reduce carbs by using 1/4 c molasses or less.)
Calories: 152, Net Carbs: 2.7g
Preheat oven to 350 degrees F and cover 2 cookie sheets with parchment paper.
In a large bowl, beat together almond butter, eggs, molasses and fresh ginger with an electric mixer until smooth.
In a medium sized bowl, mix together sweetener, coconut flour, baking soda, gingerbread spice and salt.
Slowly beat the dry ingredients into the wet. Drop rounded teaspoons of dough onto the prepared cookie sheets, 2 inches apart. You should have enough dough to fill 3 cookie sheets, so bake the first 2 cookie sheets, and then reuse one of the cookie sheets for the remaining cookies. Bake cookies, until firm around the edges and starting to crack in the center, 8-9 minutes. The cookies will looked slightly puffed but will flatten and crinkle as they cool. If they havenít flattened in the oven, then use the bottom of a glass to gently press them down. Cool 2 minutes on the cookie sheets and then transfer the parchment paper with the cookies to wire racks to cool completely.
Serving Size: 2 cookies, Calories: 102, Carbohydrates: 5 (2.5 each)

Number Of Servings:
Number Of Servings:
30 cookies
Personal Notes:
Personal Notes:
I wrote 2 recipes because one is chewy and the other is a more soft texture. Experiment and see which one you like best!




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