Marybeth’s Molasses Ginger Chocolate Chip Cookies ™

For a cookie that plays the dual role of being decadent yet plays well with a paleo and keto lifestyle, try Marybeth’s Molasses Ginger Chocolate Chip Cookie ™.


  • 1 large egg, slightly beaten with whisk
  • 1 T vanilla extract
  • 1/4 cup butter, melted and cooled (coconut oil can be substituted)
  • 1/2 cup monk fruit sugar (coconut sugar can be substituted) 
  • 1 cup almond flour
  • 1/8 cup coconut flour
  • 1/2 teaspoon baking soda
  • ½ tsp ginger
  • 2 T blackstrap molasses 
  • ½ cup dark chocolate chips (we used Lily’s)
  • ½ cup  any Primal Island Granola-we used blueberry
  • Coarse sea salt, for sprinkling


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk egg.  Add melted and COOLED butter (or coconut oil), monk fruit sugar, molasses and vanilla extract. 
  3. Next add in almond flour, coconut flour, ginger and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chips and granola.  
  4. Use an ice cream scoop or large tablespoon to place dough onto an ungreased baking sheet. Gently flatten the dough with a spatula or two fingers. Sprinkle with coarse sea salt.  Bake for 15 minutes, or until edges are slightly golden brown. 
  5. Cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling. Makes approximately 12 cookies.

Great warm and gooey!