STATS:
- Course: Dessert
Cuisine: American
Prep time: Twenty minutes
Cook time: Twenty-five minutes
- Total time: forty-five minutes
- Servings 24 cookies
- Calories 166
EQUIPMENT:
- Parchment paper
- Baking tray
- Bowl
- Electric mixer
INGREDIENT:
- Half cup butter (softened)
- Quarter cup granular Erythritol sweetener
- A quarter cup of brown sugar
- One teaspoon molasses
- Half a teaspoon of vanilla extract
- One and third-forth cup almond flour
- One and a half tablespoons of ground ginger
- 1 teaspoon cinnamon
- One teaspoon of cocoa powder
- Quarter teaspoon cloves
- A quarter cup of black pepper
- Half teaspoon salt
INGREDIENT NOTES:
ALMOND FLOUR:
- Almond flour is used in this recipe to get the great results of this ginger snap cookie. We can also use flour (sunflower seed) if you want this recipe to be free of nuts.
BUTTER:
- You can use unsalted butter. It can give the cookies wonderful flavors and crunchiness to the cookies.
SWEETENER:
- I use Erythritol sweetener in the ginger snaps. It gives crunchiness to the cookies. The entire Allulose or xylitol base sweetener does not give crispy cookies.
MOLASSES:
- I add molasses in these snaps in a small amount to give them a nice brown color and flavor. It just adds 0.25g of carbs per serving. This is not compulsory; you can remove it if you want.
SPICES:
- I add ground ginger, cinnamon, cloves, and some pepper (black).
COCOA POWDER:
- I add cocoa in a small amount. It just gives the ginger snaps a nice brown color and doesn’t taste like a chocolate flavor.
INSTRUCTIONS:
Fluff the butter:
- In a bowl put the butter and sweetener.
- Beat it for about a minute to get it fluffy and well combined.
- Then add the extract of vanilla and molasses and beat it again to combine them.
Add the dry ingredients.
- In the same mixing bowl add almond flour, grounded ginger, cinnamon, cocoa powder, cloves, pepper (black), and salt.
- Combine all the ingredients properly to knead the dough.
Form the cookies
- Form the one-inch balls by rolling the dough and placing the balls on the parchment paper with some gaps.
- Press these balls with the help of your hands to spread it.
Par bakes the cookies.
- Put the tray (baking) in the oven for five minutes at three-twenty-five degrees Fahrenheit.
- Remove the tray after five minutes.
- Spread the dough again with the bottom of the glass.
Finish baking
- Place the tray again in the oven for ten minutes.
- After ten minutes switch off the oven and keep it inside for five to ten minutes.
- Take out the cookies after ten minutes and let them cool down.
- Remove the cookies from the pan when it is completely cool down.
TIPS:
Do not add any sweetener that contains any Allulose or xylitol because the cookies do not get crunchy because of this.
Monk fruit or stevia should be use in place of Erythritol sweetener.
Try to use the fresh ginger if possible to have a nice taste of ginger in the snaps or you can slightly increase the amount of ginger in your snaps.
Always try to use parchment paper for these snaps as it gives more crispy cookies.
NUTRITIONAL FACTS:
Amount per serving: 2 cookies
Calories: 166
Fat 15.3g
Saturated fat 5.5g
Carbohydrates 4.3g
Fiber 2g
Proteins 3.6g
