Just in time for that Christmas party! It’s always nice to have a dessert option you can partake in and your gluten-free friends will hug you! These are soft gingerbread cookies with a nice “sugary” crust and that warm and spicy holiday flavor. They are also great to crumble and mix with melted butter for a delicious cheesecake crust.
Low Carb Gingerbread Cookies
- 1 2/3 cup almond flour fine ground
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon himalayan salt
- 1/4 cup Swerve Granular Sweetener
- 2 teaspoons fresh ginger paste
- 1 teaspoon cooking molasses
- 4 tablespoons butter melted
- 1 large egg
- 2 tablespoons Truvia reserved
Pre-heat oven to 300 degrees.
Line one baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together all dry ingredients.
Add the melted butter, ginger, molasses and egg and stir until combined.
Use a medium cookie dough scoop (approx. 2 Tbsp) to form even balls.
Roll each ball in Truvia then place onto prepared baking sheets about one inch apart.
Flatten slightly with the bottom of a glass.
Bake for 15-17 minutes or until cookies are slightly firm to the touch.
Remove from oven and allow to cool on baking racks prior to serving.
Let me know what you think in the comments below!