This recipe is designed to teach everone how to make simple keto coconut flour gingersnap cookies
Course Dessert
Prep Time 5 minutesminutes
Cook Time 14 minutesminutes
Servings 31Cookies
Calories 2kcal
Ingredients
116gramscoconut flour (1 cup)
126gramsgranulated sweetener of choice (2/3 cup )adjust to taste
5gramsbaking powder (1 tsp)
1/4 tspsalt
1TBSground gingeradjust to taste
2tspground cinnamonadjust to taste
2largeeggs, room temperature
3/4cuproom temperature butter, softened
60mililitersketo maple syrup (1/4 cup)
1tspvanilla extractadjust to taste
1tspapple cider vinegarhelps 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