Keto Gingerbread Cookies
Servings: 32 cookies
Ingredients
What you need
- 1 Egg
- 1/8 Tsp Amoretti Extract
- 1/2 Cup Butter
- 1 Cup VitaFiber
- 1 Tsp Vanilla
- 1 Cup Almond Flour
- 1 1/4 Cup Coconut Flour
- 1/4 Cup Monkfruit Sweetener
- 1 Tbsp Cinnamon
- 2 Tbsp Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tsp Organic Cloves
- 1 Tsp Baking Powder
Instructions
Directions
- Pre-heat oven to 350. Baking time is 10-15 minutes depending on how thin or thick you desire.
- Start with mixing the wet ingredients up.
- In a separate bowl add all the dry ingredients.
- Pour the dry ingredients to the wet and with a spoon mix until forms a dough.
- Set the dough in the freezer for 15-30 minutes to chill the dough before rolling it out.
- You can also leave dough in fridge over night. The dough is good in the fridge for about 5 days. So if you were to only bake some of the dough it's not a problem.
Notes
Tip with this recipe is to not transfer the cookies after you cut them out. It's much easier to roll the dough out cut the cookies and easily pull away the dough from in between the cookies. Then simply lay that set of cookies on the desired pan and pop in oven. Keep in mind the pan you'll use for the cookies and how you roll them out so you can get the most cookies on the pan. Another tip is to set the leftover dough in the freezer in between the bake times so that it makes it easier to work with.