Sugar-Free Gingerbread Cookies.
Makes about 14 · Prep: 15 min · Chill: 45 min · Cook: 12–15 min
What You Need
For the cookies
2 cups blanched almond flour
1 tsp baking powder
½ cup brown sugar sweetener substitute (allulose or monk fruit)
2 tsp gingerbread spice
1 large egg, room temperature
¼ cup butter, softened
1 tsp vanilla extract
For the icing
1 large egg white
½ tsp lemon juice
1½ cups powdered sweetener substitute
Make It
Whisk the almond flour, baking powder, brown sugar substitute and gingerbread spice in a large bowl.
In a smaller bowl, mix the egg, softened butter and vanilla until combined. Pour the wet into the dry and stir until a dough forms. Knead into a ball with your hands.
Wrap in plastic and refrigerate 45 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment.
Roll the dough between two sheets of parchment to about ¼ inch thick. Cut into shapes and place on the baking sheet.
Bake 12–15 minutes, until the edges just begin to brown. Cool completely before icing.
For the icing, whisk the egg white and lemon juice together, then fold in the powdered sweetener until thick. Pipe or drizzle onto the cooled cookies.
Notes
No gingerbread spice? Make your own: 1 Tbsp ground ginger, 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, ¼ tsp allspice. Store in a jar and use all season.
Almond flour browns fast and gingerbread is dark, so watch the edges rather than the middle.
Cool completely before icing or it slides straight off.
The icing uses raw egg white. Use pasteurised egg white if you are pregnant or serving anyone who should avoid raw egg.
Store in an airtight container up to a week.
We are not about skipping the cookies, we are about enjoying them without the crash. Want Grandma's traditional version instead? Bake it with the kids, eat the cookies, then have a protein-rich snack to rebalance. That is the method too.
