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Yield
16 cookies
Type
Low carb, gluten free
Time
25 minutes
Level
Super easy!
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Preheat the oven to 325°F (163°C) and line a baking sheet with baking paper or a silicone baking mat. Use a little butter on the underside of each corner of parchment paper to help it stick better to the baking sheet.
2
Take two mixing bowls, and in the first, combine the dry ingredients of almond flour, ground ginger, ground cinnamon, baking soda, and salt.
3
In the other bowl, use an electric or hand whisk and mix together the softened butter and Erythritol until the mixture is smooth and the Erythritol is fully integrated.
4
Beat the egg and vanilla extract into the butter and Erythritol combination and mix thoroughly.
5
Slowly combine the dry and wet ingredients together, mixing well until a cookie dough is formed.
6
Roll the cookie dough into small balls of 1-inch diameter and place each one onto the prepared baking sheet. Leave a little gap in between each cookie, as this will allow them to spread out in the oven without joining one another.
7
Either use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness. The thinner the gingersnaps are flattened, the crispier they will be.
8
The cookies can then be baked in the preheated oven for 10-12 minutes or until the edges turn golden brown. Avoid straying too far from the oven, as it’s wise to keep an eye on the gingersnaps to prevent over-baking them.
9
Once cooked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.