Low Carb Gingerbread Cookies

Maria Emmerich

Prep Time 10

Cook Time 15

Course Dairy Free, Dessert, Nut Free, Vegetarian

Cuisine American

Servings 1 cookie per serving

Calories 53.4

▢ 2 tablespoons cream cheese softened (or Kite Hill Dairy free cream cheese if dairy free)
▢ 6 tablespoons butter softened (or coconut oil if dairy free)
▢ 6 tablespoons coconut flour plus extra for rolling out if you are doing cut outs (or it will be sticky)
▢ 3 tablespoons Yacon syrup (you can use erythritol instead, but won't be as chewy)
▢ 3 tablespoons Natural Sweetener
▢ 2 teaspoons gingerbread spice (mixture of ginger, clove, cinnamon, nutmeg)
▢ 1 vanilla bean scraped clean or 1 teaspoon vanilla extract

Preheat oven to 350F.
In a large bowl, mix together butter, cream cheese, vanilla, spices and Yacon and Swerve until light and fluffy.
Add 2 tablespoons coconut flour, mix well. Add 2 more tablespoons and combine again. Add the last 2 tablespoons until the dough is thick and easy rolled out.
Divide into 1 1/2 inch balls and place on a cookie sheet.
CUT OUT OPTION: If you are rolling out, CHILL DOUGH (overnight is best, it will thicken). Then place the dough in between 2 pieces of greased parchment paper and roll out to 1/4 inch thick. Adding more coconut flour if it is too sticky.
Cut with a gingerbread cookie cutter and place on a baking sheet.
Bake for 10-12 minutes or until golden brown.
Remove from oven and allow to cool completely before removing.