¾ cup softened butter
1 cup Monkfruit golden brown sugar
1 Large egg
1 tablespoon molasses
1 teaspoon vanilla extract
3 cups almond flour
1.5 tablespoon Gelatin Powder
1 tablespoon ground ginger
1 teaspoon all spice
1 teaspoon cinnamon
2 teaspoon baking soda
½ cup granulated Monkfruit sweetener for rolling
½ cup warm water for dipping fingers
In a stand mixer or using a handheld mixer, bring together the butter and sugar and mix until nice and fluffy about 1 minute
Add the egg and mix until combined
Add the vanilla and molasses and mix until all of the wet ingredients (except the water) are combined, making sure to scrape down the sides and then mix again for 30 seconds.
Mix together the dry ingredients (except granulated Monkfruit) and mix in with the wet until just combined. Using your hands knead the dough for about 1 minute and then shape into a ball.
Chill the dough uncovered in a bowl in the fridge for 1 hour
Preheat your oven to 350°F
Remove cookie dough from the fridge and scoop out the cookies in 2 tablespoon increments, roll into a ball and then dip your fingers into a bowl of warm water and continue to roll (this makes them crinkle up).
Next roll the balls in the granulated Monkfruit and then flatten to ½” thick, 2″ diameter.
Place on cookie sheet lined with parchment, 2 inches apart. 6 cookies per baking sheet, so you will need to do 2-3 batches. (optional – sprinkle tops of cookies with granulated Monkfruit).
Place cookie sheet with cookies in the fridge for 15 minutes prior to placing in the oven.
Bake for 8-10 minutes at 350°F. Keep an eye on the cookies in the oven, you want to remove them as soon as they become golden around the edges.
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