Low Carb Gluten-Free Ginger Snaps Cookies Recipe
This gluten-free ginger snaps recipe tastes like the real thing! You only need 6 ingredients and one bowl to make these easy low carb ginger snaps cookies.
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- 6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different)
- 1/3 cup Besti Brown Monk Fruit Allulose Blend
- 2 tsp Cinnamon
- 1/2 tbsp Ground ginger
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Using a hand mixer at medium speed, cream butter and sweetener together until fluffy.
Beat in the cinnamon, ginger, sea salt, and vanilla extract.
Beat in the almond flour, 1/2 cup (64 g) at a time.
Use a medium cookie scoop to scoop the dough and press into the scoop. Release onto the lined baking sheet and flatten using your palm. Arrange cookies at least 1.5 inches (4 cm) apart.
Bake for about 15 to 20 minutes, until golden. Cool completely before moving. Cookies will crisp up as they cool.
Serving size: 1 2-inch cookie
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