Gluten Free, Keto Gingersnaps
Gingersnaps and ginger cookies are my absolute favorite cookie!! It reminds me of days of my childhood with my grandmother…who LOVES ginger snaps!! These gingersnaps are so tasty and also healthy! We’ve removed all of the processed sugars and flours…but amped up the flavor! I personally use freshly ground spices…but for ease, you can use purchased spices! Enjoy!
Ingredients: (makes 24 cookies)
1 1/2 cups almond flour
1/2 cup ground flax meal
2 TBSP coconut flour
1/2 tsp xanthan gum
1/2 tsp baking powder
1 1/4 tsp ground cinnamon
1 1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp freshly ground black pepper
1 tsp salt
1/4 cup coconut oil or grass-fed unsalted butter
1/3 cup Pyure (up to 1/2 cup depending on how sweet you want them)
1-2 tsp blackstrap molasses (optional but highly recommended for that classic flavor)
1 egg
Instructions:
Combine almond flour, xanthan gum, baking powder, and spices to a medium bowl. Mix and set aside.
Cream coconut oil (or butter) in a large bowl with a mixer for 1-2 minutes. Add in the sweetener and molasses and continue to cream until light and fluffy.
Add in egg, mixing until just incorporated. The mixture may seem slightly lumpy and curdled.
With the mixer on low, add in half of the flour mixture. Once just incorporated, add in the remainder of the flour mixture.
Wrap cookie dough in a log saran wrap and refrigerate the dough overnight
When ready to bake, preheat oven to 350 degree F/180 degrees C and line a baking sheet with parchment paper.
Cut off the cookies from your log and place on the cookie sheet. If you want to make shapes, roll out the dough to your desired thickness (thinner will make a crisper cookie). If you make shapes, place in refrigerator prior to baking for 10 minutes.
Bake for 10-12 minutes until fully golden. **Keep an eye on your cookies as baking time will vary depending on thickness of your cookies.
Allow to cool for 10 minutes before transferring to a cooling rack. Allow them to completely cool and remember that they will crisp up more as they cool.
Store in an airtight container for up to 5 days. I doubt they will last that long though!! **They get spicier over time as well…Soo delish!!
*Each cookie yields 1 gram net carbs, 0.5g of sugar (if using molasses) and 2 grams of protein
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