Low-Carb Gingersnap Cookies
Serving Size / Yield
- 1 Egg White
- 2 tablespoon Salted Butter - softened
- 3/4 cup Almond Flour
- 1/4 teaspoon Vanilla Extract
- 2 full droppers Liquid Stevia or 3-4 packets powdered Stevia, more or less to taste
- 1/4 teaspoon Salt
- 1 tablespoon Ground Ginger
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk egg white and softened butter.
Add almond flour, vanilla extract, sweetener, salt, ginger, cinnamon, cloves, nutmeg and yacon syrup if using, to bowl; mix well.
Freeze dough for 10-15 minutes. It should be firm, not frozen.
Place dough on baking sheet.
Gently place another sheet of parchment paper on top of dough.
Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper.
Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie.
Bake for 15-20 minutes.
For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.