Low Carb Spice Cookies
I love a good chewy cookie. I know that there are some people out there who would rather have a crunchy cookie but I just cannot relate. When I crave a cookies, I want something soft, sweet and a cookie that literally melts in my mouth. I am for sure on Team Chewy Cookie.
While classic, crunchy gingerbread is definitely great and has it’s place during the holiday season (you can’t really make a gingerbread house without a hard piece of gingerbread), I still always crave a chewier version of gingerbread. Not gingersnaps as those are also too crunchy. The word “snap” is in the cookie name after all! I want a super chewy, moist, spicy cookie. Oh, and I want it to be low carb. Is this too much to ask?!
To make this craving a reality, I set to work crafting new recipes for chewy, keto ginger cookies. While I am creating recipes, I also like to think about what else I would change about a classic cookie. I do love traditional gingerbread taste but I also think cookies are great when they have a little extra spice. Some added nutmeg, cinnamon, ginger and allspice sounded perfect! Into the cookie dough they go!
Of course, white wheat flour has to be off the ingredient list in order to make any recipe keto-friendly. I opted for almond flour for a few reasons. First, almond flour is low carb and high in healthy fats, making it a good keto choice. Secondly, almond flour tends to keep cookies soft and chewy. All the fats from the almonds tenderize the cookie and keep them chewy. If I wanted a chewy spiced cookie, this was the flour to choose!
I added a tiny bit of tapioca flour to help hold the dough together. Almond flour cookies are sometimes so soft that they crumble. Tapioca flour helps to prevent this. You can also use xanthan gum in place of the tapioca flour. ¼ of a teaspoon of xanthan gum will work perfectly!
Granulated erythritol is my go-to sweetened when it comes to making cookies. It has the rough texture that is needed to help fluff the butter but it dissolves quickly once baked. Erythritol is also nice and sweet without the metallic after taste that some low carb sweeteners have. It is a clear winner when it comes to baking.
Just a quick little side note about erythritol- did you know that it is made from sugar alcohols that are naturally found in fruits and veggies? When fruits or veggies start to ferment (I a good way), they omit sugar alcohols which are then captured, dehydrated, and made into sweeteners. Most of the time, erythritol is manufactured using corn as the primary source of the sugar alcohols. However, the process occurs naturally as well and is commonly found in cheeses, wines, and beers. Who knew that erythritol had so much in common with wine! Now I love it even more…
Back to the cookies- some delicious spices, some low carb flours, and a perfect sweetener, and my batter was done. The cookies were ready for the oven and 10 minutes later, pure, keto perfection. These cookies are chewy and soft while also being insanely flavorful. They make the whole house smell like Christmas as they bake and just one bite will have you singing Christmas songs and dancing around the Christmas tree.
If you are team chewy cookies, definitely give this recipe a try. You are sure to love them! Enjoy.
| Servings: cookies |
- 2 1/4 cup almond flour
- 1 Tbsp tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp ground ginger
- 1/2 cup butter, softened
- 1 cup So Nourished granular erythritol
- 1 egg
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees F and line a baking sheet tray with a silicone baking mat.
- Sift the almond flour, tapioca flour, baking powder, salt, cinnamon, all spice and ginger into a large bowl.
- Beat together the butter and erythritol until light and fluffy.
- Add the egg and vanilla to the butter mix and blend together well, scraping down the sides of the bowl if needed.
- Add the dry ingredients to the bowl and stir to form a thick cookie dough.
- Chill the batter for about 30 minutes then scoop the dough into 1 ½ inch sized balls. Place on the prepared baking sheet.
- Bake for 12 minutes then let cool on the tray before enjoying.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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