Place the flour, oat fiber, sweetener, salt, baking powder, and spices in a food processor and process until well mixed.
Add the egg, egg white, butter, coconut oil, and vanilla extract. Process until a thick dough forms. Refrigerate the dough for 45-60 minutes.
When ready to bake, preheat the oven to 325 degrees, and line a cookie sheet with parchment paper.
Roll the chilled dough to a 1/4-inch thickness using parchment paper under it and another piece of parchment paper on top. If the dough is too sticky, sprinkle small amounts of oat fiber over it to make it easier to handle.
Cut the rolled dough into shapes and bake for 9 to 11 minutes. Baking time may vary depending on the size of the cookies. Carefully remove the cookies to a cooling rack using a spatula. Cookies will be soft when they first come out of the oven but will crisp up.
for the icing
In a small bowl, mix all of the icing ingredients with a spatula. Decorate the cookies with the icing as desired.
Notes
Tip! If you don’t want to roll out and cut into shapes, you can roll into 1 inch balls and then flatten before baking.Note about nutritional information. Oat fiber is not included in the carbs or the fiber because it is pure, insoluble fiber. In this recipe, the oat fiber contributes 11.3 grams of fiber. Erythritol is a sugar alcohol and contributes 24.3 grams of sugar alcohols to this recipe.
Nutrition
Nutrition Facts
Low Carb Gingerbread Cookies
Serving Size
1 cookie
Amount per Serving
Calories
109
% Daily Value*
Fat
10.8
g
17
%
Carbohydrates
1.4
g
0
%
Fiber
0.5
g
2
%
Protein
1.7
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword almond flour, dessert, gingerbread, holiday cookies