Gingerbread Cookies
Gluten, Grain, Dairy, and Sugar Free. Keto and Diabetic Friendly.
Ingredients
Dry Ingredients
2 cups almond flour
1/2 cup Golden Lakanto
1 1/2 tbsp ground ginger
1 1/2 tbsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground cloves
1/4 tsp himalayan salt
Wet Ingredients
1 large egg
1/4 cup coconut oil (melted)
1 tbsp vanilla extract
Optional: 1 tbsp black strap molasses (adds the “gingerbread” flavor. Skip if you want very low carb.
Instructions
Pre heat the oven to 350 F
Combine all dry ingredients in a large mixing bowl
Add the wet ingredients to the dry ingredients and mix with a fork or with an electric mixer. If mixing with a fork, you can finish by mixing with your hands until the dough is totally combined.
Divide the dough into two balls and wrap them tightly in plastic wrap. Flatten the balls into a thick disk.
Refrigerate both discs for at least 1 hour.
Remove one disk from the fridge. Unwrap it and place it in between two large pieces of parchment paper.
Using a rolling pin, roll out the dough to 1/2 or 1/4 inch thick (depending on your preference).
Remove the top sheet of parchment paper and use a cookie cutter to cut out shapes.
Carefully transfer the cut out shapes to a baking sheet lined with parchment paper.
***If you have trouble moving the cookies, then try this: Cut out as many shapes as you can with your cookie cutter. Then remove all the scraps with your fingers. Lift the parchment paper that has the cut out dough stuck on it to a baking sheet and place in the oven. This way, you don’t have to move the individual cookies.
Bake for 12-14 minutes or until the border is turning golden brown. Watch carefully for the last few minutes.
While they are baking, collect the scraps, roll them in a ball, wrap with plastic wrap, and store them in the fridge.
Take the second disc of dough out of the fridge and repeat steps 7-12. Keep repeating until you run out of dough.
Remove from oven and let cool for at least 5 minutes.
Using a spatula, transfer each cookie to a cooling rack. They will be quite soft- that’s okay!
Once the cookies are cool, they will be hard and hold their shape.
Store in an air tight container for up to two weeks.
***I like to store mine in the freezer for even longer!
Royal Icing
If you like to decorate with Royal Icing, click the button for the recipe.
Special tips
Not up for rolling out dough and cutting out cookies? Instead of this, you can roll 1 inch balls of dough between your hands and smash them flat with the bottom of a cup. If your cup is getting stuck to the dough, dip the cup in Golden Lakanto before smashing the ball.
My family and I like a LOT of flavor to our cookies. If you prefer a milder taste, reduce the ginger, cinnamon, and cloves.
Double the recipe! I almost always make a double batch. Remember, you can store your cookies in the freezer to enjoy later.
