My husband loves ginger cookies of all sorts. We always have gingersnaps in the house, and at this time of the year he is always buying gingerbread men whenever he can find them. I decided to try baking a healthier version of ginger cookies and found a recipe that seemed perfect. I had all of the ingredients on hand so I baked up a batch, and we both really enjoyed them. Next time I make these I will add more spices as we both like a spicier cookie, but we loved the moist, chewy, and tender texture, and these cookies taste even better the next day when the flavors have had a chance to meld. I also appreciate the fact that the cookies are large but the recipe only makes about a dozen, which is the perfect amount for the two of us. I had never baked anything with just coconut flour before, and was amazed that despite having three coconut-based ingredients these cookies did not taste like coconut at all. I think that these cookies are destined to become a holiday tradition for us!
Chewy Low-Carb Gingerbread Cookies
2 eggs (see Note)
2/3 C. almond butter, well stirred
2 T. coconut oil, softened (not liquefied)
1/4 C. molasses
1/4 C. coconut sugar
1 tsp. vanilla
2/3 C. coconut flour
1 tsp. baking soda
pinch of salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
coconut sugar for sprinkling
In a large bowl, beat together the first three ingredients with a hand mixer until smooth. Add the next three ingredients and continue mixing until completely blended.
Sift the remaining ingredients except for the sprinkling sugar into a medium bowl and stir until combined. Add to the wet ingredients and beat with the mixer until fully mixed (the dough will be sticky). Chill the dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
Use a cookie scoop or rounded spoon to mound the dough in 12-14 heaping tablespoonfuls on a large parchment-lined baking sheet. Flatten the mounds and sprinkle the tops with coconut sugar if desired.
Bake at 350 degrees for 8-10 minutes until the tops crack (do not overbake). Cool completely on a wire rack (cookies will become firmer and chewier as they cool). Makes 12-14 cookies.
Note: The original recipe calls for one whole egg and one egg yolk, but I hate having leftover egg whites so I just used two whole eggs, which worked just fine. You could replace the coconut oil with butter and the coconut sugar with another sweetener if you do not have these two ingredients. Spray your measuring cups and spoons as well as your cookie scoop with a bit of cooking spray before using them for sticky substances so that the ingredients will release more easily.
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