Sweet treats are for special occasions and these cookies have just 1g sugar per serve.
Healthy Gingerbread Cookies
Perfectly spiced and deliciously crunchy, our low carb recipe is easy to make and is a great sweet treat for the festive season.
Ingredients
- 2 cups almond meal
- ¼ cup coconut flour
- 1 tbsp ginger, ground
- ¼ tsp mixed spice
- ½ tsp baking powder
- 1 cup monk fruit extract
- ¾ cup butter, softened
- 1 tsp black molasses syrup
- ½ tbsp full-fat milk
Instructions
- In a medium-sized bowl mix together almond meal, coconut flour, ground ginger, mixed spice and baking powder.
- In another bowl, whisk together the monk fruit extract with the butter using a stand mixer until light and fluffy.
- Add molasses to the butter mixture and dry ingredients until a dough forms.
- Roll into a ball, wrap in glad wrap and refrigerate for at least 20 minutes.
- Preheat the oven to 180°C/356°F and line a baking tray with baking paper.
- Roll out the dough to around ½ inch thickness and using a cookie cutter of choice (we used a star shape) cut the cookies and place them on the baking tray.
- Repeat until the dough is used up.
- Bake the cookies in the oven for around 12-15 minutes. Watch very carefully to make sure they don't burn. Remove when golden.
- Let the cookies harden a little before turning onto a wire rack to cool completely.
- Dust with unsweetened cocoa powder or monk fruit icing sugar.
Notes
Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Tip: You can use stevia instead of monk fruit extract for a cheaper alternative. Tip: For the best results, place your cookies in the middle of the oven so the airflow can circulate evenly.
Note: You can buy black molasses syrup from Woolies or Coles.
Note: Makes 16 cookies.
Nutrition (per serve)
Net Carbs: 3gProtein: 3gFat: 15gFiber: 2g
