And just like that the Christmas season is here again. And like nearly every year it seems like it came from nowhere. Totally unexpected. Am I right? Or am I the only one who’s late with all the baking and cooking and decorating? Although I have to admit, we have had Christmas decorations at home for quite a while now. But I’m slacking with just about everything else. So if you are like me and still looking for inspiration for this seasons goodies (or you are super organised, but still looking for inspiration), I finally got into gear and made these Gingerbread Cookies (Paleo, Low Carb, Keto) to share with you.
As usual they are free of sugar and grains and super easy to make. The only tricky part might be the icing. But it also might be just me. I tried several different versions and they all look like a five year old did the decorating. However, they are all pretty tasty. So I’m going to share my tips in the recipe and maybe if you are more artistically talented or at least more patient than me, yours wont be that bad. In the meanwhile I would call my cookies rustic 🙂
- Ginger bread cookies:
- ⅔ cup almond meal
- 3 tbsp coconut flour
- 2 tbsp linseed meal
- ¼ cup coconut oil
- 2 eggs
- ½ tsp xanthan gum
- Sweetener of choice (I used Natvia, but honey or maple syrup would be an excellent choice if you don't watch your carbs as much)
- 2 tsp gingerbread spice (if you don't get your mitts on a good mix, you can definitely make your own by mixing 3 tsp ground ginger powder, 3 tsp cinnamon, 1 tsp allspice powder, 2 tbsp cacao powder, 1 tsp nutmeg powder and storing the rest in a small jar)
- Options for the icing:
- Option 1: Melted sugar free white chocolate with coconut oil - see my five-year-old-like decorations 🙂
- Option 2: 1 egg white mixed with sweetener (I used Natvia) and ½ tsp tapioca starch - the closest to the traditional icing, but very hard to pipe on as it creates lumps, so I spread the mix over the whole cookie
- Option 3: Melted cocoa butter - very light in colour, but you can spread dark chocolate over the cookies first, so it will appear whiter (see my picture from a last years batch on Instagram)
- Option 4: Don't worry about the icing 😉
- Mix all the ingredients for the cookies together in a bowl and put it in a fridge for ca 1 hour or even overnight, so the dough has time to sit and the flavours to combine.
- Take the dough out of the fridge and mix everything with your hands one more time.
- Take a part of the dough, put it between 2 sheets of baking paper and sprawl it with a roller into ca 0,5 cm thick layer.
- Cut it into shapes with cookie cutters.
- Continue with the rest of the dough.
- Place the cookies on a lined baking tray and place it into preheated oven on 160 °C. Bake for 15- 20 minutes, depending on your oven.
- Let the cookies cool completely and prepare the icing in the meanwhile.
- Store the cookies in the fridge for up to 6 days or freeze them for up to 1 month.
Looking for an egg-free / vegan version? Check out the recipe I shared on Instagram last year.