Gingerbread Cookies
These cookies are full of warm holiday spices and will keep their shape when baked, making for excellent cutout cookies. I like to eat these plain but you can frost them with a cream cheese icing or a royal icing using powdered monk fruit sweetener.
Servings 12
Calories 98kcal
Ingredients
- 1/3 cup butter or butter flavored coconut oil for dairy-free
- 1/3 cup monk fruit granulated
- 1 tablespoons molasses
- 1/2 tablespoon ground ginger
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 teaspoons baking soda
- 3/4 cup almond flour
- 1/4 cup lupin flour or more almond flour
- 2 teaspoons glucomann powder
- 1/4 teaspoon xanthan gum
Cream Cheese Icing
- 4 ounces cream cheese softened, or Kite Hill cream cheese for dairy-free
- monk fruit liquid, or stevia glycerite, to taste
- 2 tablespoons coconut beverage or more, as needed to reach desired consistency
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Combine butter, monk fruit, molasses, ginger, cinnamon, cloves, and salt in a medium size pan and heat over medium heat until the butter is melted. Set aside and let cool for 10 minutes.
- Combine the baking soda and 2 tablespoons water. Stir well and then add to the butter mixture. Add the almond flour, glucomann, and xanthan gum and stir until combined and a dough forms. Divide dough in half, flatten each half into a disc, wrap and then refrigerate until firm, at least 15 minutes and up to 2 days.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Roll the dough 1/8-inch thick between two sheets of parchment. Chill the dough again and then peel the parchment paper off. Lay on one piece of parchment and use a cookie cutter to cut out shapes of choice. Transfer to the prepared baking sheet, leaving 1-inch space between cookies and bake for 7-9 minutes, or until firm to the touch and slightly darker at the edges. Cool completely before decorating.
- You can collect the scraps and re-roll the dough to cut out more cookies. Chill as needed to make the dough easy to work with.
- If making the icing, stir everything together until smooth. Transfer to a piping bag or a ziplock bag and cut the very tip of one of the corners. Pipe onto completely cooled cookies.
Notes
You can make the cookies up to 3 days ahead. Store airtight at room temperature (freeze to keep longer).
Nutrition is for cookies without icing.
Makes 24 cookies, serving size is 2 cookies.
Nutrition
Calories: 98kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 45mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg