Low Carb Ginger Cookies
Ingredients
The cookie base
-
1
cup
almond flour
-
2
tablespoons
coconut flour
-
2
teaspoons
ground ginger
-
1
teaspoon
cinnamon
-
½
teaspoon
baking soda
-
⅛
teaspoon
kosher sea salt
The wet ingredients
-
¼
cup
almond butter
-
2
tablespoons
coconut oil
-
⅓
cup
erythritol
-
1
large
egg
-
1
tablespoon
molasses (optional)
-
1
tablespoon
fresh grated ginger
Instructions
- Preheat the oven to 325°F and prepare a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, coconut flour, ginger, cinnamon, baking soda, and sea salt.
- In a large bowl, beat together the almond butter, coconut oil, and erythritol until smooth.
- Add the egg, molasses, and fresh ginger to the mixture and combine well.
- Incorporate the dry ingredients into the wet mixture until a dough forms.
- Roll the dough into 1-inch balls and place them on the baking sheet, flattening them slightly.
- Bake for 10 minutes until set and crackled on top, then let cool completely on the pan.
Nutrition Facts (estimated)
Servings
16 servings
Calories
91
Total fat
8g
Total carbohydrates
4g
Total protein
3g
Sodium
41mg
Cholesterol
10mg
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