Without the sugar, enjoy the warm, spicy goodness of ginger snap cookies. These sugar-free ginger snap cookies are ideal for those who want to satisfy their sweet tooth while keeping their sugar intake under control.
Ingredients: 2 cups almond flour. 1/3 cup granulated sugar substitute e.g. erythritol. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 tsp baking soda. 1/4 cup coconut oil, melted. 1 large egg. 1 tsp vanilla extract.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the sugar substitute, ground ginger, cinnamon, cloves, salt, and baking soda in a bowl and mix them together with a whisk. Fry the coconut oil and add it to the dry ingredients along with the egg and vanilla extract. Mix well until a dough comes together. Pick up little balls of dough and roll them into them. Spread the balls out on the baking sheet that has been prepared, and use your fingers to make them flat. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are completely cool. Put them in a container that won't let air in to keep them fresh.
Prep Time: 15 minutes
Cook Time: 10-12
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