Simple & Extremely Low Carb Ginger Cookies (Gluten & Sugar Free)

Tasty little ginger medallions.

Ingredients:

1/4 cup (half stick) butter

2 cups almond flour

1/2 cup Lakanto Golden Sweetener

1/2 cup Lakanto Baking Sweetener**

1/4 teaspoon pink Himalayan or sea salt

2 teaspoons ginger

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 egg

1 teaspoon vanilla

parchment paper

1 inch cookie scoop 

Method:

Preheat oven to 350*. Line two cookie sheets with parchment paper. 

Melt the butter and set aside. In a large bowl, sift together the flour, sweeteners, salt, ginger, nutmeg and cinnamon. Whisk together the melted butter, egg and vanilla. Make a well in the center of the dry ingredients. Add the liquid ingredients and mix with an electric mixer just until all of the ingredients are combined and a dough forms.

Use a 1 inch cookie scoop to measure portions of dough onto the parchment paper. (If you do not have a cookie scoop, use a tablespoon of dough.) Use your fingers to flatten each cookie to a diameter of 1 3/4 to 2 inches. (They do not spread when baking.) Bake for 8 to 10 minutes, or just until the tops are lightly browned. 

I made a double batch of these tasty cookies.

Cool completely and then transfer to an airtight container. Store in the refrigerator. Makes 29 cookies.

**Lakanto Baking sweetener is finer than the Classic sweetener and creates a smoother textured dessert. If you do not have the Baking sweetener, you can process the Classic sweetener, in a food processor, to create a similar product.

Nutritional info per cookie, approximately:

62 calories ~ 5.6 grams fat ~ 0.76 grams net carbs ~ 1.9 grams protein

Note: This is a tasty cookie that is simple to make.

I really enjoy making cookies with a cookie scoop....I just
wish that I hadn't waited until age 59 to purchase one!