Gingerbread Cookies (Edit recipe)

If you’re a gingerbread lover, you'll love this version. These gingerbread cookies are a way lower sugar option and you’d never know. They are soft and chewy, have that classic gingerbread taste, and are gluten free. I can’t wait to hear how you like these!

45 minutes

7 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	1 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	43 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by joyfuleatsnbeats

View original recipe

Serves: 30

Ingredients

1.5 cup Gluten Free Flour
1 tsp Baking Powder
1.5 tsp ground Ginger
.5 tsp Ground Cinnamon
0.25 tsp ground Allspice
0.125 tsp Sea Salt
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol)
0.5 cup Milk
1 Tbsp Milk
0.25 cup Almond Butter
0.25 cup Molasses

Icing

2 Tbsp Lakanto Powdered Monkfruit Sweetener
1 tsp Milk

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix ingredients together (dry first) and form into a ball. Wrap in plastic wrap and freeze for 15 min. Roll the dough and cut into shapes and bake at 350 for 7 min ( a little longer if you like them crunchy). While they are cooling, mix the powdered sugar and milk of choice together and put into a piping bag (or zip lock and snip the end) and decorate. (You also can use melted white chocolate instead). I used minimal frosting and this amount was perfect, but if you want heavier frosting you can add more!