Low Carb, Sugar Free Gingerbread Cookies!
Okay I know what you’re thinking. These can’t be yummy. But trust me - this recipe saved me last Christmas. All I wanted was to share in the spirit, and - with these low carb, sugar free gingerbread cookies - I could!
Ingredients:
2 cups almond flour (or a mix of almond flour and coconut flour)
1/4 cup coconut flour (if using more almond flour, reduce slightly)
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup unsweetened applesauce (can reduce to 1/4 cup for fewer carbs)
1/4 cup sugar-free maple syrup or sugar-free sweetener of your choice (erythritol, monk fruit, or allulose are great options)
1/4 cup molasses (use sparingly, as it's higher in carbs; you can reduce this to 1-2 tbsp for flavor)
1/4 cup melted coconut oil or unsalted butter
1 tsp vanilla extract
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk until well combined.
Combine Wet Ingredients: In another bowl, mix the applesauce (if using), sugar-free sweetener, molasses, melted coconut oil, and vanilla extract until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more almond flour until it reaches a manageable consistency.
Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Chill the dough in the refrigerator for about 30 minutes if it’s too soft to roll.
Cut Out Cookies: Use cookie cutters to cut out shapes from the rolled dough and place them on the prepared baking sheet.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The cookies will firm up as they cool.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them plain or with low-carb icing if desired!
Tips for Low-Carb Gingerbread:
Sweetener: Choose a sweetener that doesn’t spike blood sugar, like erythritol or monk fruit.
Molasses: Since molasses has carbs, consider reducing the amount used or substituting with a low-carb syrup if desired. The flavor is important for gingerbread, but a little goes a long way.
Texture: Almond flour gives a nice texture, but if you're looking for even fewer carbs, you can experiment with using only coconut flour (though it may require more adjustments to the wet ingredients).
These low-carb gingerbread cookies can be just as flavorful and satisfying as traditional ones! Enjoy your baking!