[RECIPE] Low-carb Gingerbread Cookies

Low-carb Gingerbread Cookies

Yield: 24 cookies


  • 2.25 cups almond flour
  • 1 TBSP cinnamon
  • 1/5 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/8 tsp Pink Himalayan salt
  • 1/2 cup monk fruit sweetener
  • 3 TBSP butter, softened
  • 1 egg (at room temperature)
  • 1 tsp vanilla extract


  1. In a medium bowl, combine all dry ingredients.
  2. In a separate large bowl, combine wet ingredients except the egg and vanilla extract, and beat for 1-2 minutes or until fluffy.
  3. Slowly mix in dry ingredients and beat until a dough forms.
  4. Using your hands, form the dough into a ball and refrigerate for at least 30 minutes (2 hours is recommended).
  5. When you're ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper. (You may need to make 2 batches depending on the size of your cookie sheet).
  6. Place the ball of dough between 2 pieces of parchment paper and roll to about 1/4 inch thick. Cut into desired shape using a knife or cookie cutters and transfer them to the parchment paper.
  7. Bake for 10-15 minutes or until golden on the edges.
  8. Let cool completely on the cookie sheet before handling or frosting.

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