Simple Keto Coconut Flour Gingersnap Cookies
Simple Keto Coconut Flour Gingersnap Cookies
This recipe is designed to teach everone how to make simple keto coconut flour gingersnap cookies
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Servings: 31 Cookies
Calories: 2kcal
Ingredients
- 116 grams coconut flour (1 cup)
- 126 grams granulated sweetener of choice (2/3 cup ) adjust to taste
- 5 grams baking powder (1 tsp)
- 1/4 tsp salt
- 1 TBS ground ginger adjust to taste
- 2 tsp ground cinnamon adjust to taste
- 2 large eggs, room temperature
- 3/4 cup room temperature butter, softened
- 60 mililiters keto maple syrup (1/4 cup)
- 1 tsp vanilla extract adjust to taste
- 1 tsp apple cider vinegar helps to crisp a little better
Instructions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Set aside
- Sift the dry ingredients into a large mixing bowl until there are no lumps
- Stir in the eggs until fully combined. Stir in the butter until combined. Knead the dough about 30 seconds to make sure butter is fully incorporated
- Stir in the syrup, vanilla and vinegar until fully combined and a smooth dough has formed
- Massage the dough for 1 minute. Form dough back into a ball and chill 5 minutes to firm up the dough
- Remove the dough from the refrigerator. Scoop onto prepared baking sheets and shape into flat discs of desired size. The thinner they are pressed out the more of a crisp
- Bake at 350 for 12 to 14 minutes or until golden
- Remove cookies from oven. Cool on pan 10 minutes to firm up. Transfer to wire rack and cool completely. Cookies will crisp up as they cool
- .Serve immediately or store leftovers in airtight container up tp 1 week
Nutrition
Serving: 1cookie | Calories: 2kcal | Carbohydrates: 0.1g | Fat: 0.15g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 0.3mg | Fiber: 0.1g | Vitamin A: 1.5IU | Calcium: 0.5mg
I made and it’s incredibly difficult to work with dough I freeze dough then it softens too quick. I use agave nectar for sugar n coconut oil for butter. What can I do to fix it?
Using the agave nectar instead of the brown or granulated sweetener is going to add more moisture to your dough which will make the dough more soft and not able to hold its shape. I would suggest staying with the brown or granulated sweetener but if you choose to use agave nectar, cut back on the coconut oil or butter. You don’t want to have more than 1 cup of liquid (not counting the eggs) I hope this helps
why so much sweetener? I normally don’t take sugar at all, if I use a teaspoon of sweetener it is too much, I have used munk fruit, stevia, erythritol
You can adjust the sweetener according to your taste