Low Carb Gluten Free Vegan Gingerbread Cookies!

Posted by Ani Blinova on December 19, 2017

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Baking these gingerbread cookies during a snowstorm in December is just about the most festive thing I've ever done in my 28 years on this planet. These are so ginger-ey, your friends won't guess that they're vegan, gluten free, and low in carbs!

INGREDIENTS:

  • 1 cup almond flour
  • 1/4 cup arrowroot starch
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon Stevia
  • 3 tablespoons melted coconut oil
  • 2-3 tablespoon blackstrap molasses (add extra to make the dough come together, if necessary)
  • Extra arrowroot starch for rolling & cutting

DIRECTIONS:

  • Preheat the oven to 350F
  • In a large bowl, combine the almond flour, arrowroot starch, spices, salt, baking soda, and stevia. Mix well.

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  • Add in the coconut oil and molasses and stir again, until a dough forms
  • Wrap dough in plastic wrap and freeze for a t least 30 minutes, or refrigerate overnight
  • Once the dough is chilled, it's time to cut! Sprinkle your work surface with starch to prevent the dough from sticking. Roll out the dough until it's about 1/4 inch in thickness
  • Dip the cookie cutter into the starch, and start cutting out your cookies! Place directly onto a parchment lined baking sheet (or, in our case, a silicone-mat lined baking sheet)

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  • Once you're done with that round of dough, form the remaining dough into a ball and start again, until you've made as many cookies as you'd like.
  • Bake for 10 minutes  
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  • Allow to cool completely before icing.
  • Serve on top of a couple of scoops of Iced latte Wink!

These cookies were so good, they didn't even need the optional icing! I just made a traditional glaze, combining 1 cup icing sugar with 3 tablespoons coconut cream.

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NUTRITIONAL INFORMATION:

Serving size - 2 cookies with 1 scoop Iced Latte Wink.

Calories - 122

Fat - 8.2g

Carbs - 9.4g

Sugar - 0.3g

Fiber - 2.1g

Protein - 4.0g