Indulge in the holiday spirit with these delightful Festive Keto Gingerbread Cookies. Crafted to be both keto-friendlyand nut-free, they offer the classic warmth of gingerbread spices in a crisp, satisfying bite. These cookies are perfect for decorating with family, gifting to friends, or simply savoring by the fire with a warm, low-carb beverage. Perfect for holiday gatherings or as a cozy treat during the festive season.
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Cook time:
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Serves: 12
Ingredients
- 1 large egg at room temp
- 1 tablespoon coconut oil melted, and cooled slightly
- ¼ cup sunflower seed butter
- 1 teaspoon vanilla extract
- ¼ cup monk fruit sweetener or Swerve
- 1 cup finely ground sunflower seeds
- 2 teaspoon ground chia seeds or ground flaxseed
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoon ginger
- ½ teaspoon nutmeg
- pinch salt
- ¼ cup sugar free chocolate optional for drizzle
- 1 tablespoon coconut oil optional for drizzle
Instructions
- Preheat oven to 350F.
- In a mixing bowl whisk (using an electric whisk) the egg, coconut oil, sunflower butter, vanilla and monk fruit sweetener together.
- Whisk in the sunflower meal, ground chia, baking powder, spices, and salt. Form a ball with the dough and wrap in plastic wrap and refrigerate for about 30 minutes.
- Roll the dough between two sheets of parchment paper, about ⅛ inch thick. Cut out cookie shapes using a 3 inch round cutter. Re-roll any excess dough and cut out the extra cookies, until all the dough has been used up.
- Line two baking trays with parchment paper. Place the cookies with spacing between them on the trays.
- Bake for 10 - 15 minutes until golden. Remove from the oven and allow to cool in the tray before lifting onto a wire rack. They will firm up on the tray as they cool.
- If using optional chocolate, place the chocolate and coconut oil in a heat proof bowl over a pan of simmering water and melt on a medium heat. Using a teaspoon, drizzle the dark chocolate over the cookies and allow to cool.