2tablespoonscandied gingerclick here for the recipe. Alternatively, you could use regular ginger that you've boiled, or one more tablespoon of powdered ginger
2tablespoonsroom temperature butter, unsalted
1teaspoonapple cider vinegar
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.
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