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Following several requests, I have been working on a gingerbread cookie recipe that is also nut-free. Compared to almond flour, which is the most common ingredient in low-carb cookies, coconut flour has a few advantages. Firstly, it's suitable for those who can't eat nuts. Also, due to it's fat profile (mostly saturated fats), it's heat-stable and perfect for baking.
The downside of using coconut flour, is that the texture and taste are not as good as when using almond flour. Coconut flour results in a dryer and somehow chewy texture and it doesn't get the same crisp crunch as when you use almond flour. They are still tasty but I personally prefer my almond flour keto cookies.
So, unless you need to avoid nuts, I suggest you make these Gingerbread cookies decorated with sugar-free Royal icing from my friend Carolyn - they are some of the best gingerbread cookies I've tried.
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs0.6 grams
Protein1.1 grams
Fat2 grams
Calories28 kcal
Calories from carbs 10%, protein 18%, fat 72%
Total carbs1.4 gramsFiber0.8 gramsSugars0.4 gramsSaturated fat1.5 gramsSodium25 mg(1% RDA)Magnesium3 mg(1% RDA)Potassium24 mg(1% EMR)
Ingredients (makes 40-50 cookies)
Note: I don't like low-carb treats too sweet and you may need to add a few drops of stevia or more Erythritol if you prefer a sweeter taste.
Instructions
- Mix all the dry ingredients: coconut flour, Erythritol, Sukrin Gold, baking powder, pumpkin pie spice, ground ginger and cinnamon.
- Add the eggs (I made 2 batches, that's why you see more eggs on the picture below), ...
- ... melted coconut butter and mix using your hands. Add water if the dough is too dry.
- Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour.
- After an hour, preheat the oven to 140 °C/ 280 °F. Remove the dough from the fridge and place it between two parts of parchment paper or plastic wrap and roll out until you create about 1/4 inch (1/2 cm) thick.
- Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm round cookie cutter, a snowman and a star-shaped cookie cutter. The dough will be quite crumbly - even more than almond flour dough. Repeat the rolling and cutting out steps until you have no dough left.
- The best shapes to work with are those that have uniform shapes (like the round cutters). Place the cut-outs on a baking sheet lined with parchment paper or silicon mat and brush with some egg wash made with beaten egg yolk. The egg yolk will add golden colour and shine!
- Place in the oven and bake for about 25 minutes or until the tops are lightly golden. Remove from the oven and let the cookies chill on a cooling rack.
- Leave them plain or decorate with dark chocolate or low-carb icing (see my tips in Carolyn's recipe). Store in an airtight container for up to a week or freeze for longer.
Nut-free Gingerbread Cookies
Step by Step
Ingredients
Instructions
- Mix all the dry ingredients: coconut flour, Erythritol, Sukrin Gold, baking powder, pumpkin pie spice, ground ginger and cinnamon.
- Add the eggs (I made 2 batches, that's why you see more eggs on the picture below), ...
- ... melted coconut butter and mix using your hands. Add water if the dough is too dry.
- Cover or wrap the dough with a plastic wrap and place in the fridge for up to an hour.
- After an hour, preheat the oven to 140 °C/ 280 °F. Remove the dough from the fridge and place it between two parts of parchment paper or plastic wrap and roll out until you create about 1/4 inch (1/2 cm) thick.
- Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm round cookie cutter, a snowman and a star-shaped cookie cutter. The dough will be quite crumbly - even more than almond flour dough. Repeat the rolling and cutting out steps until you have no dough left.
- The best shapes to work with are those that have uniform shapes (like the round cutters). Place the cut-outs on a baking sheet lined with parchment paper or silicon mat and brush with some egg wash made with beaten egg yolk. The egg yolk will add golden colour and shine!
- Place in the oven and bake for about 25 minutes or until the tops are lightly golden. Remove from the oven and let the cookies chill on a cooling rack.
- Leave them plain or decorate with dark chocolate or low-carb icing (see my tips in Carolyn's recipe). Store in an airtight container for up to a week or freeze for longer.
Nutrition (per cookie)
Calories28kcal
Net Carbs0.6g
Carbohydrates1.4g
Protein1.1g
Fat2g
Saturated Fat1.5g
Fiber0.8g
Sugar0.4g
Sodium25mg
Magnesium3mg
Potassium24mg
Detailed nutritional breakdown (per cookie)
| Total per cookie |
| 0.6 g | 1.1 g | 2 g | 28 kcal |
| Coconut flour, organic |
| 0.2 g | 0.4 g | 0.3 g | 8 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0 g | 0 g | 0 g | 0 kcal |
| Ginger (ground, dried), spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 5 kcal |
| Coconut butter, organic, unsweetened |
| 0.1 g | 0.1 g | 1.1 g | 12 kcal |
| Egg yolk, fresh |
| 0 g | 0.1 g | 0.1 g | 1 kcal |
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