Gingerbread cookies and Christmas cut out cookies are a tradition for many families. Instead of forgoing the tradition, we use a low carb cookie dough. As you can see from the end of the video, the kids enjoy the process even if it isn’t always Norman Rockwell worthy! 🙂
For the cookies
3/4 cup almond flour* (use hazelnut flour for a better flavor and lower carbs)
3/4 cup oat fiber
1/2 cup Sukrin gold (brown sugar)
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla extract
6 tablespoons butter
1 tablespoon refined coconut oil
1/4 cup Sukrin fiber syrup gold or clear
mix all dry ingredients well. Using a food processor or mixer, add wet ingredients. Dough will form. Set dough in the refrigerator for about 45 minutes before rolling out. Dough rolls out best between two pieces of parchment paper. May sprinkle with oat fiber if the dough is too sticky. Cut into shapes and bake at 325 for 9 to 11 minutes. Cookies will be soft when they first come out of the oven but will crisp up.
If you don’t want to roll out and cut into shapes, you can roll into 1 inch balls and then flatten before baking.
For the icing
1/4 cup Sukrin melis (confectioners sugar sub)
1 tablespoon heavy cream
few drops of vanilla extract (optional)
Mix well and use to decorate cooled cookies.