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Low Carb Gingersnap Cookie

By December 24, 2012December 3rd, 2020Dairy Free, Holiday Recipes, Vegetarian

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Pain Testimony: Hi Maria, For many years, I have been plagued with many auto-immune maladies.  Most of them were just bothers, skin problems, aches, burning tongue. I had been on a low dose of Prednisone since 2002.  About a year and a half ago, I was diagnosed with Pericarditis and then after several months of tests, Giant Cell Arthritis ( which is inflammation of the arteries going through my temple to the brain). The tests showed major inflammation in my body so I was put on very large doses of Prednisone.  That caused many more problems. We have been trying to lower the dose for about 6 months and it has been up and down.  I have had lab tests every two weeks for the last 15 months.

Then, 5 weeks ago, I began my life style change mainly because it was touted to be good for inflammation and I had gained lots of weight with the help of the Prednisone. After the first two weeks into your program, my inflammation tests were still high  but last week, both indicators showed that my levels were in the normal range. That is the first time in more than 10 years. I can’t tell you how happy that has made me and my family.  I am a believer!!!!! I feel good. I don’t miss either the gluten or the sugar. I can’t thank you both enough for the guidance and information. It just proves that you can teach an old dog, new tricks. Thanks again, Molly”

30 Day Accelerated Testimony: (I remember when I could finally wear tall boots too!) “Maria, when this happened I just had to write to update you! I can finally wear tall boots again! And they zip over my calves!

I can’t thank you enough for your coaching. My husband is doing great too although he isn’t crazy about my boot addiction!” Carrie

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1/2 cup vanilla whey or egg white protein
3/4 cup almond flour
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS Swerve (or a few drops stevia glycerite)
1-2 TBS water (just enough to hold dough together)
1/4 tsp allspice
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cinnamon

In a large bowl cream the butter and sweetener together until very smooth. Sift the spices, salt and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined, then slowly add water just until the dough is soft, yet able to roll out. Form into a tight ball and cool in the fridge to chill.

Preheat oven to 325 degrees F. Place the dough onto a non-stick surface (I used parchment paper), then top it with another piece of non-stick surface (again, I used parchment paper) roll the dough out into about 1/4 inch high. Cut the dough with cookie cutters, and place onto a baking sheet.

Bake the cookies for 7 minutes, or until light brown. Then turn off the oven and leave the cookies in for an additional 10 minutes, this will create a crispier cookie. Set the cookies out to cool and decorate with cream cheese frosting! Makes 12 cookies.

NUTRITIONAL COMPARISON (for 1 large cookie):
Traditional Gingerbread Cookies = 161 calories, 24.4 carbs, 0.6g fiber
“Healthified” Cookies = 86 calories, 7.2g fat, 3.6g protein, 1.8g carbs, 0.8g fiber (75% fat, 17% protein, 8% carbs)

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    Hi Maria,

    Your ingredient list does not have eggs listed, however, the directions says “In a large bowl cream the butter, egg and sweetener together until very smooth. Then add the egg”.

    Do I need to add 1 egg or 2 to this cookie recipe?

    Thanks for your help,

  • Opps, no egg in this recipe. I was working with this one a lot and accidentally wrote the wrong directions. The best way to make these (flavor-wise) is without an egg.

    Happy Baking!

  • christina says:

    hi, how many cookies does this make? Thanks!

  • This makes 12 cookies! And they are SO good!

  • Thanks girl! You are awesome! and Thanks for the shout out!!!

  • Fabienne says:

    Maria, I’m in the middle of making this recipe. Your directions say to sift in baking soda but it’s not listed in the ingredients. Therefore, I don’t know how much baking soda to use.

  • Sorry Fabienne. My mistake. There is no baking soda. I fixed it above. Thanks!

  • Sorry, I haven’t found a good substitute for it so I made these without. 🙂

  • Cassie says:

    Have you tried yacon syrup? I wonder if it would make a good molasses substitute…

    • cemmerich says:

      Yes and it does. There is some fructose in it so use in moderation. (Like 1 tablespoon in 2 quarts of BBQ sauce). 🙂

  • Pam says:

    I made these with coconut oil, and it did not go well 🙁 When I cooked them, they were a greasy mess and they browned too much. The flavor is still pretty good, except that they taste a bit burnt. How long is the dough supposed to chill in the fridge?

  • Carmen says:

    Just made it and it taste really good but it’s not really crispy, I tried almond meal and oat flour and both aren’t crispy. 🙁

  • julie says:

    Hi Maria,
    I want to make these for a newly-diagnosed diabetic friend who also has a nut allergy. PLUS, she’s not that fond of coconut, and the coconut flours I have found all have a hint of coconut flavor. Do you know of a nut-free alternative that I can use for the flour in this, or a coconut flour with little to no coconut flavor? Could I possibly use rice flour or some blend, or oat flour? I am concerned of the taste if I substitute. Thanks!

    • cemmerich says:

      No rice or oat flour for diabetics (or really anyone). You can try chia flour or hemp flour. Or mix some chia flour with coconut to lessen coconut flavor. 😉

  • Kristin says:

    Maria, I know this is totally unrelated to this post- but have you ever heard if the GAPS diet? And if so, what do you think of it?

  • Janine says:

    What are the fat and protein per cookie?

  • Donna says:

    Can this dough be used for the ginger bread house or is it too soft? (I’m planning for a Halloween house this year.) Thanks.

  • Blakely says:

    Could you substitute a vanilla pea protein powder for the whey protein?

  • Melissa says:

    Have you tried. These with coconut flour? Do you think they would turn out as good if I used that instead of the almond flour it’s so expensive where I live! Thanks!

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