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.
Nutritional values (per cookie)
|of which Saturated||1.5||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)
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.
- 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 ¼ inch (½ 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.
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