It’s the holiday season and that means cracking out classic Christmas cookies. Aside from iced cutouts, the biggest classic cookie must be gingerbread cookies. Obviously, the everyday cookies are full of sugar, flour and other ingredients not fit for someone doing the Keto diet. This recipe, however, uses items that are perfect to give the classic gingerbread cookie a new age, keto twist.
These cookies use a combination of almond flour, coconut flour and golden monk fruit to get them nice and sweet. Lastly, you have two options-leave them plain or spread your favorite keto buttercream icing on top (my choice!)
· 2 cups superfine blanched almond flour
· 1/4 cup coconut flour
· 1/2 teaspoon xanthan gum
· 3/4 cup golden monk fruit sweetener
· 1 tablespoon ground cinnamon
· 3/4 tablespoon ground ginger
· 1/4 teaspoon ground cloves
· 1/8 teaspoon ground nutmeg
· 1/4 teaspoon salt
· 3/4 teaspoon baking soda
· 3/4 cup unsalted butter softened slightly
· 1 tablespoon black strapped molasses
· 1/2 tablespoon almond milk plus more as needed
1. In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, salt, baking soda and xanthan together until combined.
2. Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) as needed until the dough comes together.
3. Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.
4. When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/4 inch thickness. Place rolled dough sheet (with parchment papers) on a large baking pan.
5. Place baking pan in the fridge for 2 hours or freezer for 25 minutes.
6. Heat oven to 350 F degrees. Line two large baking pans with parchment paper and set aside.
7. Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.
8. Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 17 minutes, rotating pan halfway through. Be careful not to overbake.
9. Allow cookies to cool on baking pan for 10 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.