Description
Delicious and low-carb gingerbread cookies perfect for the holiday season!
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp molasses
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, coconut flour, erythritol, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk the egg, then add softened butter, vanilla extract, and molasses. Mix until smooth.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Roll out the dough and cut into desired shapes.
- Bake for 10-12 minutes, or until cookies are firm.
- Let cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- These cookies can be decorated with sugar-free icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg