This low carb gingerbread cookies recipe is every iconic holiday scent, smell and taste rolled into one perfect bite!
These perfectly crunchy and healthy cookies are sure to become a winter staple, combining the best ingredients of low carb recipes with the sweet crunchy flavors we crave during this season.
Yes, friends, one taste of these low carb desserts will have you singing carols and lighting candles and throwing on a movie where the leading lady falls for a small-town baker to save the parade. Can you name any other healthy recipes that can do that?
I’ll wait…. Never mind, let’s just start!
Everything about these cookies is amazing! But seriously, this low carb gingerbread cookies recipe may be one of my favorite recipes yet:
- Easy ingredients – you probably have these on hand, no grocery trip required!
- Classic techniques – typical cookie making here, nothing fancy!
- That perfectly spicy, sweet, memory-making scent and flavor we crave during the holidays, with just a few carbs, and gluten-free too!! Everyone can enjoy these.
There are a few tips hidden in these notes to make sure your low carb gingerbread cookies recipe come together easily and quickly!
This is a Pinterest-fail free zone. You’ll be whipping these healthy desserts up in no time:
Almond Flour – As far as low carb flours go, almond flour is most similar to traditional wheat, in terms of baking characteristics, taste, and texture.
You’ll want to grab a fine-grained almond flour for best results. My favorite products are Bob’s Red Mill or Trader Joe’s brand.
Xanthan Gum – Since almond flour doesn’t contain gluten (which acts as a glue in baking), we’ll rely on xanthan gum, a natural binder, to keep our cookies in one solid piece. Very little is needed, but it makes all the difference!
Brown Erythritol – My low carb sweetener of choice! This stuff can be hard to find in stores, so I always load up on Amazon. Swerve is my favorite!
Dark Molasses – Makes cookies softer! And gives our low carb gingerbread cookies recipe it’s distinct texture and flavor. “Dark” molasses just means it’s the 2nd time this ingredient has been filtered, so it’s thicker and less sweet than “light” molasses.
Now. Since I know many of you are wondering, molasses is not a low carb ingredient (it’s a by-product of the sugar-making process), 1 Tablespoon has 15g sugar!
We’ll only be using 2 teaspoons in this recipe, which adds a nominal amount of sugar per cookie! Especially considering traditional recipes use molasses by the cup full.
Some low carb recipes call for blackstrap molasses instead (as it’s fractionally richer in some minerals than traditional molasses), which I prefer not to use as it’s significantly more bitter and only saves you 2g carbs/tablespoon.
Spices – This low carb gingerbread cookies recipe wouldn’t be what it is without ginger. Add in a dash of allspice and cinnamon for an even more festive treat.
Tools To Make
- Rolling Pin – In a pinch, you can also use a tall, smooth drinking glass… but eventually, splurge on a real one. You’ll be glad you did.
- Parchment paper – This is a bakers magic tool – paper coated in silicone, it’ll let your baked cookies slip right off the pan and onto a plate… or your hands, bakers choice.
- Cookie Cutters – Your adventure starts here – what kind of cookies will you make?? Classic gingerbread people, scallop edged circles, gingerbread house pieces? The choice is up to you! Using metal cutters will give you a cleaner cut than plastic, and dipping the edges in a little extra almond flour will help give a perfect edge.
These sweetly-fiery cookies are verrrrrry tempting, so I encourage you to keep them out of sight, in an airtight container in the fridge.
Can You Freeze Them?
YUP! Make a bunch and save them for your next holiday event or a rainy day that calls for some special cookies. Layer in an airtight bag with parchment or wax paper between the layers, and you’re all set!
This low carb gingerbread cookie is perfect as is, but it also makes a wonderful base for mixing it up! Look below for some ideas…
What Can I Mix In?
You could always add some chopped pistachios, almonds or hazelnuts to add a wonderful crunch to this amazing low carb gingerbread cookies recipe. You could also add some sugar free chocolate chips.
OR melt some sugar free white chocolate or low carb caramel to drizzle on top!
What Kind Of Frosting Can I Use?
For this recipe, I adapted a frosting I use in this almond flour sugar cookies recipe. It’s also absolutely perfect for these almond flour shortbread cookies! You can drizzle it, dip the cookies in it, or even color it and use it to make some beautiful design work.
If you’re craving chocolate, drizzling some sugar free chocolate syrup on top!
If you don’t want to deal with all the frosting fuss, you can always sprinkle the top with confectioners erythritol.
Can I Swap The Flour?
Yeeek, flour swaps are always a little complicated.
If you wanted to use coconut flour, you would need to add some more moisture, so expect to add at least 2 more eggs and maybe some additional butter… Rather than experiment, I’d recommend this tried and true coconut flour cookies recipe.
Another great alternative flour recipe are these almond flour chocolate chip cookies, an amazing gluten-free version of the classic.
Can I Turn These Into No Bake Cookies?
You’re going to need the egg to give these chewy gingerbread cookies the perfect texture — which means you’ll need to bake these cookies.
If you’re looking for some no-egg recipes, try these low carb no bake cookies or these addictive but (thankfully!) healthy no bake cookies.
Can I Add Peanut Butter?
While you could probably successfully add peanut butter to these and have them bake up, you’re going to have a hard time getting the consistency to roll these and cut them out.
Instead, save the PB for frosting!
OR, make these chewy almond flour peanut butter cookies, mouth-watering healthy peanut butter cookies, or gluten-free low carb peanut butter cookies.
Low Carb Gingerbread Cookies
- 1 Cup Confectioners Erythritol
- 1 Egg White
- 1/4 Teaspoon Vanilla
- In a medium bowl, combine the almond flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter, brown erythritol, molasses, and spices using an electric mixer.
- Beat in the egg.
- Slowly, add the flour mixture to the large bowl. I do this about 1/2 cup at a time.
- Divide the dough in half, and pat each into flat rectangles.
- Wrap in saran wrap, and place in the fridge for 1 hour (or overnight!)
- Roll the chilled dough between 2 sheets of parchment until 1/4 - 1/8" thick. (Thinner for crispier cookies, thicker for softer cookies).
- Press cookie cutter into the dough.
- Place cookies in the freezer for 10 minutes.
- Preheat oven to 350 F.
- Remove excess dough around the cookies, and spread them out onto a baking sheet, leaving about 1" between each.
- Bake in preheated oven for 8-12 minutes. You'll know they're done once the edges begin to brown. Allow cookies to cool on a baking sheet before transferring them to a cookie rack.
- Meanwhile, roll scrap dough, and repeat steps above.
- Allow cookies to cool completely before decorating**.
- In a large bowl, combine the egg whites and vanilla using an electric mixer until frothy.
- Add confectioners erythritol with the mixer on low speed.
- Once the icing is shiny, turn the mixer up the high. Beat until firm glossy peaks are formed, this should take between 5-7 minutes.
- Transfer frosting to a pastry bag, or a resealable bag with a small hole cut from the tip.
- Decorate cookies as desired, and enjoy!
I know I can never have enough recipes for low carb cookies. Looking to make some holiday cookies for your neighbors? These will be more than welcome!
- Low Carb Snowball Cookies. Another holiday classic!
- Low Carb Snickerdoodles. Cinnamon, sugar, and addicting!
- Low Carb Cream Cheese Cookies. The softest cookies you’ve ever had!
- Low Carb Oatmeal Cookies. Hint – there’s no oatmeal in these!
- Low Carb Chocolate Chip Cookies. Just as good as the classic!
Did this low carb gingerbread cookies recipe bring back all of your favorite holiday memories? Comment below with your favorite rolled out cookie shape!!