These classic spice cookies are reimagined to fit a low-carb diet, while still offering the warm flavors of molasses and spices. Perfect for special occasions, they are indulgent and suitable for diabetics or those on a ketogenic diet.
Ingredients
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250 ml (1 cup) almond flour
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80 ml (⅓ cup) coconut flour
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60 ml (¼ cup) softened butter
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60 ml (¼ cup) erythritol (or other sweetener to taste)
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2 eggs
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15 ml (1 tbsp) molasses
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5 ml (1 tsp) vanilla extract
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10 ml (2 tsp) ground cinnamon
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10 ml (2 tsp) ground ginger
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1.25 ml (¼ tsp) ground cloves
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1.25 ml (¼ tsp) ground nutmeg
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5 ml (1 tsp) baking soda
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45 ml (3 tbsp) seeds ground flax
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1.25 ml (¼ tsp) salt
Yogurt glaze (optional)
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60 ml (¼ cup) plain Greek yogurt, 0%
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5 ml (1 tsp) vanilla extract
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Erythritol or stevia to taste
Preparation
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Preheat oven to 350 °F (180 °C). Prepare a baking sheet lined with parchment paper.
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Mix dry ingredients. In a bowl, combine almond flour, coconut flour, spices, baking soda and salt. Set aside.
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In a separate bowl, beat butter with erythritol until creamy. Add eggs, vanilla extract and molasses. Mix until combined.
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Gradually add dry ingredients to wet mixture and stir until smooth.
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On a floured surface, roll out dough to about 1/8-inch (3 mm) thick. Using a cookie cutter, cut out cookies. Spread on baking sheet, spacing apart. Reuse scraps.
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Bake for 12 to 15 minutes, or until edges are lightly browned. Cool on a wire rack.
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Meanwhile, make frosting. Mix Greek yogurt, vanilla extract and sweetener of choice until smooth. Spread over cooled cookies, if desired.
Notes
Store in an airtight container at room temperature for 1 week. Can also be frozen up to 3 months.
