These soft and chewy gingerbread cookies are made with almond butter, fiery dried ginger, a hint of cinnamon and bound with a flax egg.
These make for a great guilt free keto treat, perfect as a post dinner dessert or snack between meals.
For the flax egg
- 1 tablespoon of ground flaxseed
- 2 and 1/2 tablespoons of water
For the cookie dough
- 1 cup of almond butter
- 1 tablespoon of lakanto maple syrup
- 1 tablespoon of xylitol
- 1 tablespoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of lemon juice
- 1/2 teaspoon of baking soda
- 1/8 teaspoon of ground nutmeg
- A pinch of sea salt
- To prepare the flax egg, add the ground flax and water to a small mixing bowl. Stir together well to combine. Set aside for 5 minutes to gel whilst you prepare the cookie dough.
- Add the almond butter, lakanto syrup, erythritol, ground ginger, ground cinnamon, ground nutmeg, lemon juice, baking soda and salt to a mixing bowl. Beat together well to combine until smooth.
- Add the flax egg and stir until well combined.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Divide the dough into 9 even balls and arrange across the lined oven tray. Press each ball down slightly, forming a cookie shape roughly 1/2 an inch thick.
- Transfer to the oven to bake for 12-15 minutes until golden brown all over. Set aside to cool completely before serving.
The recipe calls for 1 tablespoon of lakanto maple syrup, this helps to give the cookies their soft and chewy texture. If you prefer you can replace this for equal quantities of xylitol and you will still have a delicious gingerbread cookie.
As the cookies are egg and gluten free they are slightly more fragile than regular cookies. If you can bare to wait for them to cool down completely they will firm up!
- Calories: 185.6
- Fat: 15.2 g
- Carbohydrates: 3.7 g (Net carbs)
- Protein: 7.5 g