Low Carb Gingerbread Cookies

December 12, 2017

Ingredients

1/4 cup softened butter
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup Swerve, Stevia, or golden monk fruit sweetener
1 egg yolk
1 1/2 cup almond flour
1 1/2 scoop Perfect Keto Chocolate Collagen Powder (** 20% OFF COUPON & LINK BELOW **)
1/4 cup tiger nut flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
2 teaspoons ground ginger
2 heaped teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons water or milk of choice
3 tablespoons melted coconut butter (** ICING **)

Step 1
	Combine butter and sweetener in a large bowl or stand mixer. Whip on high for 1 minute. Add vanilla extract and egg yolk. Mix well until light and fluffy.
Step 2
	Add all dry ingredients to a medium sized bowl and mix until combined and uniform in color.
Step 3
	Slowly add dry ingredients to wet ingredients. If dough is too thick and doesn't come together add 1-2 tablespoons of milk or water.
Step 4
	Lay dough onto a piece of parchment paper and flatten uniformly to 1/4" thick. Refrigerate for at least 2-3 hours or preferably overnight.
Step 5
	When you are ready to bake the cookies, preheat oven to 350 degrees and line a baking pan with parchment paper or a silpat. Remove cookies from the fridge and cut desired cookie shapes out. Place on prepare cookie sheet and bake for 12-15 minutes. Cooking time will depend on how thick and large your cookies are. They are done with the edges and bottoms are slightly golden brown.