- 1/3 cup room temperature softened butter (do not heat in microwave)
- 1/3 cup Erythritol
- 2.5 cups almond flour
- 1/3 cup cashews – ground fine
- 3 tsp chai spice (see below)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tsp fresh grated ginger root
- 1 egg
- 4 ounces semi-sweet chocolate (optional)
- 1/3 cup ground cardamom
- 2 1/2 tbsp ground cinnamon
- 4 tsp ground ginger
- 2 tsp ground cloves
- 2 tsp ground black pepper
Mix together in a small bowl. Save extra for future baking.
Makes: 20 cookies
- In a large bowl, cream the butter and Erythritol with a mixer until fluffy.
- Add in the vanilla extract, egg and grated ginger and mix well.
- In a separate bowl combine the almond flour, cashews, chai spice and baking powder, mix well.
- In small portions, add the dry mixture to the butter mixture. Beat well between adding portions.
- Make 2 inch balls from the dough (20 balls).
- Place on a parchment paper lined baking sheet and press out to 1/3 inch thickness. The cookies won’t spread so you can place close together on the baking sheet.
- Bake at 350F for 15 minutes, until golden brown.
- Move the cookies to a rack to cool completely.
Optional: Add the semi-sweet chocolate to a glass dish and microwave for 45 seconds. Stir the chocolate until melted and smooth.
Drizzle the chocolate over the cookies.
Return the cookies to the parchment paper and allow the chocolate to cool and set. Placing them in the refrigerator speeds up the process.
Place the cooled cookies in a sealed container and store in the refrigerator.
Ginger and Spice and Everything Nice
Ginger cookies and gingerbread are a holiday favourite. These low-card ginger and spice cookies are an amazing alternative to the traditional recipes. Enjoy with a hot cup of cocoa and feel the holiday spirit.
Make a small batch of the chai mix ahead of time and use it in some of your other favourite baking recipes.
Happy Holidays and Enjoy!
Amount Per Serving without chocolate
|Net Carbohydrates||2.81 g|