Guilt-Free Gingerbread Cookies
Ingredients
⅓ cup butter, melted (or coconut oil for non-dairy)
2 Tablespoons molasses (omit if keto)
1 egg or flax egg for vegan option (Flax egg = 3 TBSP water + 1 TBSP ground flax; stir & let sit for 5 min)
1 teaspoon vanilla extract
½ cup coconut sugar (or low-glycemic alternative)
1¾ cup fine almond flour
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon Ceylon cinnamon
¼ teaspoon nutmeg
¼ teaspoon pink Himalayan/sea salt
Optional Coating:
¼ cup coconut sugar (or low-glycemic alternative)
½ teaspoon Ceylon cinnamon (or more)
½ teaspoon ground ginger (or more)
Instructions
- Preheat oven to 350F.
- Whisk together butter, molasses, egg, and vanilla. Whisk in sugar and then the remaining ingredients.
- Place dough in refrigerator for an hour or longer to harden.
- To prepare the cookies, scoop 1½ Tablespoons of dough into a ball, roll in optional coating, place on parchment-lined baking sheet about two inches apart. Flatten each cookie slightly and bake in preheated oven for 10-12 minutes.
- Remove pan from oven and leave cookies on the baking sheet set on a cooling rack for at least 10 minutes before removing from the pan. Enjoy!
Notes
Serves 16.
Per serving :
Calories: 50
Total Fat: 2g
Total Carbohydrate: 9g
Dietary Fiber: 0
Sugar: 4g
Protein: 0
Ingredients Highlights
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
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