Low-Carb Gingersnap Cookies
Holiday baking is here! But don’t worry, these low-carb gingersnap cookies will satisfy your sweet tooth without the glucose spike you’re dreading.
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: French
Scale
Ingredients
- 3 cups almond flour
- 1 cup stevia sweetener
- 1 tbsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/3 cup coconut oil
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together dry ingredients until well-combined.
- In a separate bowl, using a hand mixer, mix together coconut oil and butter until combined. Add eggs and vanilla extract and mix with hand mixer until well-combined.
- Add wet ingredients to dry ingredients and, using a hand mixer, mix together until combined.
- Form dough into balls and lightly press down and place on prepared cookie sheets about 3-5 inches apart. (Optional: using a fork, crosshatch fork marks on top of cookies).
- Bake cookies for 15-18 minutes, until edges are golden brown.
- Remove cookies from oven and allow to cool completely prior to serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Fat: 14.7g
- Carbohydrates: 10.8g (1.2g net)
- Protein: 3.5g
Keywords: low-carb gingersnap cookies