Gingerbread Cookies GF & LC (Video)

Gingerbread Cookies are a traditional Christmas cookie that have been around for centuries. This low carb and gluten free cookie recipe is soft and spicy, and sure to satisfy everyone’s love for gingerbread.

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Gingerbread

The second Saturday in December is marked as National Gingerbread Decorating Day. Admittedly, I am not much of a decorator due to my lack of patience but I sure do love baking and eating these superb cookies.

Gingerbread has been around centuries and traditionally includes ginger and the addition of molasses or honey. The history of gingerbread is long and intriguing. You can read more about it here.

You will not often find gingerbread spice in a local store and that is okay because all of the spices that go into these cookies are readily available.

What you will need:

• Almond flour, we like this one
• Coconut flour, such as this one
• Baking powder
• Swerve brown, we never use a substitute
• Xanthan gum (optional)
• Butter
• Egg
• Molasses (optional)
• Pinch of salt
• For the spice mixture:
• Ginger
• Cinnamon
• Allspice
• Nutmeg
• Clove
• Cayenne (optional)
• Baking sheet
• Rolling pin
• Parchment paper or silicone mat
• Plastic Wrap

For the Royal Icing: (optional)

• Egg
• Swerve confectioners, we don’t use a substitute
• 1/8 tsp cream of tartar

Nutritional Information for Gingerbread Cookies GF & LC

Gingerbread cookies are gluten free, low carb and refined sugar free (if omitting the molasses). This recipe makes about 20 cookies depending on the size of the cookie cutters used.

Each cookie approximately contains 72 calories. 6.5 grams of fat, 1.4 net carbs and 1.9 grams of protein. These numbers do not reflect the addition of molasses (which we know you don’t need to make this a great cookie.) These numbers also do no reflect any garnishes, icings or extra flour used for dusting.

How to make Gingerbread Cookies GF & LC

Turn the oven to 350° and line a baking pan with parchment paper or a silicone mat. Measure or weigh the dry ingredients together (omitting the sweetener) and set aside.

In a stand mixer with a paddle attachment or in a large bowl, cream tthe butter until light and fluffy. To the butter, add the sweetener and molasses, if using. Make sure to stop and scrape the bowl several times. Add the egg to the butter mixture and incorporate well.

To the butter mixture, incorporate half of the dry ingredients before adding the remaining half. Wrap in plastic wrap and refrigerate for at least one hour.

Dust a clean work surface with almond flour and roll the dough to approximately 1/4”-3/8” thick.

Using your favorite cookie cutters, cut as many shapes as possible before re-rolling the dough. Repeat until all of the dough is used.

Place on a baking sheet lined with parchment paper and bake in a 350° oven for 8-10 minutes.

How to make sugar-free Royal Icing

Have the egg set out at room temperature. Measure or weigh all ingredients and set aside. In a stand mixer with a whisk attachment or in a medium sized bowl with a hand mixer, whip the egg white until it is lightly beaten and foamy.

Add the cream of tartar and sweetener to the egg white and beat until stiff peaks form.

Color the icing desired colors and place immediately into piping bags. The icing will harden as it is exposed to air.

Decorated the cookies in your favorite designs. Place in an airtight container once the icing has set. The cookies will keep for up to a week.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out pumpkin scones and cranberry and orange streusel muffins.

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