Candied Ginger Snap Cookies (Keto, Paleo)
Looking for a tasty cookie recipe? These candied ginger snap cookies are super easy to make! Keto, Paleo, low-carb, gluten-free, grain-free, dairy-free.
Servings: 10 cookies
Ingredients
Dry Ingredients
- 1 cup blanched almond flour (112 g) I like the Nature's Eats brand
- 1/4 cup coconut flour (28 g)
- 4 tablespoons granulated sweetener (1/4 cup)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon powdered ginger
- 2 tablespoons candied ginger click here for the recipe. Alternatively, you could use regular ginger that you've boiled, or one more tablespoon of powdered ginger
Wet Ingredients
- 2 large eggs
- 1 teaspoon molasses
- 2 tablespoons room temperature butter, unsalted
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients in a bowl. Mix all wet ingredients in a separate bowl until eggs are smooth.
- Add wet ingredients into the dry ingredients in two batches, making sure to stir thoroughly.
- Once batter is smooth, roll into 10-12 evenly sized, 1 inch (2.5 mm) balls. If dough is too sticky, add a bit more coconut flour, a little at a time until no longer sticky.
- Press balls down into cookie shapes on a baking sheet.
- For soft cookies, bake for 12-15 minutes. For crispier cookies, bake for 15-18 minutes. Watch closely for crispier cookies that they do not burn. They will harden a bit as they cool, so it's better to take them out a minute or so earlier than you think.
Notes
Nutrition Facts (per cookie, recipe makes 10 cookies): 115 calories, 9 g fat, 10 g total carbs, 2 g fiber, 5 g sugar alcohols (3 g net carbs), 4 g protein