Keto gingerbread cookies vegan + keto
You know how much I love cookies, right? It is a big tradition in my family to make plenty of homemade cookies to share on Christmas night. This year, I choose to fill the cookie box with 100 % sugar free low carb vegan Christmas cookies. There is too many diet in the family and I want to make sure we can all enjoy the cookies from the same jar. So I will make some fudgy chocolate avocado cookies, coconut flour shortbread and those keto gingerbread cookies as well.
The good news is, all you need to make those keto gingerbread man cookies are only few wholesome ingredients.
- Almond flour or almond meal – both work very well
- Chia seeds and water – that is how I avoid egg in this recipe. While eggs are perfectly fine on keto diet, it is great to integrate chia seed as a plant based boost to reach your micro nutrient target. The keto low carb diet is highly diuretic and you flush your micro nutrient away very fast. Chia seed contains 30% of your RDI in magnesium and manganese which make them perfect for you.
- Golden sugar free Monk fruit sweetener – this is the magic ingredient that give a delicious gingerbread flavor to those cookie. Honestly, it taste like real brown sugar so please don’t substitute! You can buy it online here, I have got 20% off for you using the code sweetashoney at checkout. Of course the recipe works well with crystal erythritol, white monk fruit blend or even coconut sugar – watch out this last option is great for paleo but has sugar!
- Spices – I used a good amount of ginger, again this depends on how you like your gingerbread cookies. You can add more cinnamon if preferred.
- Vanilla extract
- Black strap molasses – I usually make the cookies without it but I provide an option with molasses for vegan as it is an amazing way to add iron to your cookies. My husband is vegan and I do the molasses recipe for him.
- Extra virgin coconut oil – you can probably use different oil but I like the flavor of coconut in this recipe. If you are not a big fan of coconut flavor use refined coconut oil.
Texture : be patient they get fully crunchy after 4 hours !
Those cookies are soft after baking and it will take 20 minutes to firm up but they will really get super crunchy after 4 hours so please be patient. All good thing come with time. The flavor also enhance after 24 hours.
Ideal for Christmas meal prep – store 3 weeks!
I love egg free and dairy free baking around Christmas as I can prepare tons of cookies 3 weeks in advance, store in my cookie jar. That recipe has a strong gingerbread flavor so store them separably or they will pass their flavor to the other cookies. I decorate my cookies using sugar free powdered erythritol and almond milk, it is also a great frosting recipe that store for a very long time without changing in flavor.
Watch the recipe video and make those crunchy keto gingerbread man cookies now !
Keto Gingerbread cookies an easy healthy gluten free cookie recipe without molasses. A delicious crispy Christmas cookie for kids or cookie lover.
Preheat oven to 180C (350F) and line two cookie baking sheets with parchment paper. Set aside.
In a small mixing bowl, add chia seed and water. Stir. Set aside 10 minutes until it forms a gel.
In another large mixing bowl, combine the dry ingredients. Stir to combine the spices flavors.
Add the chia seed gel into the dry ingredients along with melted coconut oil and vanilla extract.
Combine with a spatula first, then use your hands and knead the dough until it comes together.
Divide the dough in half. Roll out half the dough between two pieces of parchment paper to avoid the dough stick to your roller pin.
Use a gingerbread man cookie cutter shape to cut out cookies into the rolled dough. My tips, use a small knife or spatula to lift up the shaped cookie, place on the prepared baking cookie sheets.
Gather up the leftover dough into a ball and re roll to form more cookies.
Bake your cookies for 15-17 minutes max or until the border are golden brown.
Remove from the oven, cool down 5 minutes on the baking sheet then gently transfer into a cooling rack . I recommend using a spatula that you slide under each cookies to transfer them gently. They will look soft and that is ok! They will firm up with time. Cool down at least 20 minutes., but be patient the cookies will get very crunchy with time! Trust me after 5 hours you won't believe how crunchy and flavorsome they get! The gingerbread flavor will also enhance after 24 hours.
Store up to 3 weeks in a cookie jar, in the pantry.
Combine sugar free icing powder with almond milk until it forms a white paste.
Use a pipping bag to pipe shapes on the cookies.
Dry at room temperature. It can take up to 48 hours for the decorations to harden.
Golden Monk fruit sweetener blend: you can replace by sugar free crystal sweetener of your choice like erythritol blend.
Paleo/vegan: healthy low GI sweetener alternative are coconut sugar if you don't want to use sugar free sweetener blend.
Nutrition panel is for one keto gingerbread cookie without molasses or decoration.