Deni’s Gingerbread Cookies, By Jeles

Ingredients:

2 cups Anthony’s Almond flour

1/4 cup Anthony’s Coconut Flour

1 cup Golden Monk Fruit Sweetener

1 tbsp Cinnamon

1 tbsp ground ginger (I added more cinnamon and no ginger since I’m allergic)

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp fine sea salt

1/2 tsp Baking powder

1/2 tsp Xanthan gum

3/4 cup unsalted butter, softened

1/2 tablespoon black strapped molasses

1-2 tbsp Almond Milk, (if dough seems too dry)

Frosting (optional)

1/2 cup powdered monk fruit sweetener

1 1/2 tablespoons heavy cream

Water or lemon juice, as needed to desired consistency

Instructions:

In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined

Using a stand 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

Important: Add Almond milk (1-2 teaspoons at a time) only as needed until the dough comes together

Form the dough into a ball and refrigerate for at least 30 minutes

When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies)

Place rolled dough sheet on parchment paper on a large baking sheet pan

Place baking pan in the freezer for 15 minutes

Line two large baking pans with parchment paper and set aside

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

Place baking sheets in freezer for 15 minutes

Pre- heat oven to 325*

Bake one pan at a time, in preheated oven until cookies are puffy

Bake for 15 minutes, rotating pan halfway through

DO NOT over bake

Allow cookies to cool on baking pan for at least 30 minutes

Remove with a wide spatula to wire rack to cool completely

Decorate as desired or store in an airtight container and place in the freezer for up to 2 months

For Keto Frosting (optional)

In a medium bowl, combine the powdered sweetener with cream until smooth. Add water or lemon juice as needed to desired consistency

Enjoy!

Holiday’s~Christmas~Gingerbread cookies~Cookies~Dessert~Keto~ Jeleszinhas recipes

Total Servings: 16~ Serving size: 1 Gingerbread Cookie ~ Calories: 165 ~ Net Carb: 3

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