Simple Keto Coconut Flour Gingersnap Cookies
This recipe is designed to teach everone how to make simple keto coconut flour gingersnap cookies
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
