Low Carb Ginger Snaps

My grandbaby is under 2 years old and inhaled my low carb Ginger Snap Cookies. I took Diana Kuiellin’s recipe and changed it up a bit to lower the carb count and it turned out amazing.

Diana has some amazing recipes and I have one of her cookbooks on my site Family Friendly Fat Burning Meals. They don’t look exactly like ginger snap cookies but boy oh boy are they delish!

I laughed at my husband when he made a comment that the cookies tasted like they had molasses in them. I think that tells you that he does not do the baking in our house. But I must say that his mother taught him and all of his six brothers how to bake, sew and run a household. I sure got myself a winner when I married him.

2 cups raw pecans or walnuts

1/4 cup coconut flour

1/2 cup blanched almond flour

1/2 cup arrowroot flour (starch)

2 teaspoon baking soda

1/2 teaspoon sea salt

1 tablespoon ground ginger

1/2 teaspoon ground cardamom ( or 1/4 tsp cinnamon and 1/4 tsp nutmeg)

1/2 teaspoon black pepper

1/3 cup coconut oil

1/4 cup coconut cream

3/4 cup coconut palm sugar + 1/4 cup coconut palm sugar ( I use erythritol)

6 tablespoons Molasses

1 egg

Roast pecans or walnuts in a skillet until golden brown

Place in food processor and finely grind, add all ingredients except a 1/4 cup of erythritol.

Pulse until fully mixed

Make a ball out of the batter, wrap batter in plastic wrap and place in freezer for 20 minutes

On a cookie tray layered with parchment paper,roll out 1 inch balls of batter and dip in 1/4 cup of erythritol to cover each cookie.

Press down the cookie with a fork.

Preheat oven 350 and bake for 8 to 12 minutes.

Let cool and serve.

Store in fridge.

Servings: 50

Yeild: 2.7 net carbs

Stay healthy and live well!

Gayle