Craving the warm, spiced flavors of gingerbread but trying to keep things low-carb? Look no further! These Almond Butter Gingerbread Cookies are a delightful twist on a classic holiday treat, offering a healthier alternative without sacrificing that beloved gingerbread taste.
INGREDIENTS
- 1 cup almond butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Pinch of sea salt
- ½ cup low-carb sweetener (I used birch xylitol)
INSTRUCTIONS
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Mix Wet Ingredients: In a mixing bowl, combine the almond butter, vanilla extract, and egg. Use an electric hand mixer to blend until smooth.
- Add Dry Ingredients: Stir in the cinnamon, ground ginger, sea salt, and sweetener. Continue mixing until the dough is well combined.
- Shape the Cookies: Scoop out heaping tablespoons of dough, roll them into balls, and flatten them onto the baking sheet. This should yield about nine cookies. For a decorative touch, press a fork onto each cookie to create a pattern.
- Bake & Cool: Bake for 10-12 minutes, then let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve or Store: Enjoy immediately, or store in an airtight container—up to one week in the fridge or five days at room temperature.
These soft, chewy cookies make a perfect guilt-free holiday treat!
