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Low Carb Gingerbread Cookies (paleo, vegan, keto)

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It's the most wonderful time of the year... and it can also be the most unhealthy time of the year with parties and treats around every corner. So here's some chewy, sweet, and spicy cookies to help you and your family have a healthy, happy, holiday. 

(Yields 20 Cookies)

Ingredients:

  • 1.5 cups whole almonds, or almond meal/flour (if you have a nut allergy, try sunflower seeds!)
  • 1 Tbsp Omega Crunch sweet cinnamon shelled flax (available here: http://bit.ly/1nJ0djr)
  • 2 Tbsp coconut oil
  • 2 Tbsp + 2 tsp blackstrap molasses
  • 2 tsp fresh ginger, peeled & grated
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp baking soda
  • 0.25 tsp finely ground Himalayan or sea salt
  • 3 Tbsp xylitol *optional (taste the batter and add this if you want it sweeter) (available here: http://bit.ly/1lnMp0G)

Method:

Preheat oven 350 F.

Line a cookie sheet with parchment paper.

Add the almond and flax to a food processor and pulse until the nuts and seeds breakdown into a rough flour (meal). Add the remaining ingredients and pulse again (stopping to scrape sides as needed) until all ingredients are well blended and the mixture forms a dough ball. Use a Tbsp to scoop out the dough. Roll each Tbsp of mixture into a ball between your palms, place it on the lined cookie sheet, and use the back of a spoon to press it down into a flattened cookie, about 1/4 inch thick. Bake on middle rack in preheated oven for  11 minutes. (It will not look fully cooked, but allow the cookies to cool on the cookie sheet for about 10 minutes and they will be perfect!)

Approx. Nutritional Info Per Cookie:

70 cals, 5g carbs (4g net carbs), 5g fat, 2g protein, 2g sugar, 1g fiber

Recipe by Kitchen Caleigh

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