Low Carb Gingerbread Cookies (THM-S)

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I don’t know about you but nothing screams holidays like the smell of baking gingerbread floating though my house! The warm spicy aromas are enough to make you stop what you are doing and go wait by the oven door! That can be the longest 15 minutes of my life some days, sigh.  Thankfully this low carb and Trim Healthy Mama version of my Gingerbread cookies are definitely worth the wait and will put a smile on my face any day. These even have the stamp of approval from my hubby and my little helper elf! That also makes this mama smile.

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I love soft gingerbread cookies and was thrilled when I was able to adjust my recipe to make it much lower in carbs and Trim Healthy Mama (S) friendly.  These unlike the sugar filled versions I make are not a cookie that can be rolled out so they just get scooped out with a cookie scoop and come out of the oven with a nice cake like texture. I bet you could make them a bit more crunchy if you pressed them thinner and cooked them a bit longer but I haven’t tried that so don’t hold me too it. I would love to hear your feedback if you do try it and like it though.

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Now you will notice that I do use Molasses in these cookies, and yes that is a form of sugar but when you divide the amount of carbs out over the 3 dozen cookies that this recipe makes you can easily enjoy a couple and not take in a ton of sugar or be off plan. If you want to leave the molasses out you can totally do so but I believe the tiny amount of sugar that you will get from it in these cookies is so worth the flavor that this ingredient brings to the table.  The dark rich taste of the Molasses works perfectly with all the spices you find in gingerbread cookies. It is also a key ingredient in getting the dark rich color of these delicious cookies. Like I said you can totally leave the molasses out if you choose but with a serving size of two cookies you only get around 2 net carbs. I did use an online recipe calculator but if you want to know exact carbs you will have to do that math and science part as I am not a fan. Ha!

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I am so glad that I still have some of these beauties waiting for me in the cookie jar because just typing up this post and looking at this pictures is making me want to turn on some Christmas music and have a couple with my coffee. I wonder if I can eat them in peace this time or if I will have to share with my little guy. I think there is an “alert the children” bottom on my cookie jar because it seems that every time I open it I hear feet hit the floor and head my way. Oh well, at least there are plenty left to share.

 

I hope you all have a very Merry Christmas and Happy Holidays from my table to yours. May you tables be surrounded by loved ones and good food while your hearts are blessed with joy and peach through this season and the upcoming new year. Be sure to follow the blog so you can keep up with all the upcoming recipes and tips I will be sharing as we go along.


Low Carb Gingerbread Cookies (THM-S Friendly)

Baking: 350° for 15 minutes           Yield: 3 dozen

  • 2 cups of Almond Flour
  • 2 Tablespoons Oat Flour
  • 1/2 cup plus 2 Tbsp of Truvia or Pyure
  • 2 whole eggs
  • 1 egg yolk
  • 4 Tbsp melted butter or coconut oil (not the kind with flavor)
  • 3 tsp of Molasses (optional)
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 3 tsp ground ginger
  • 3 tsp ground cinnamon
  • 2 tsp ground all spice
  • 1/4 tsp of salt

Directions: Add all your ingredients into a mixing bowl or stand mixer and mix until all the ingredients are incorporated well. Once your cookie dough is mixed well then cover with plastic wrap and chill the dough for 30 minutes in the fridge. After chilling your dough preheat your oven to 350 degrees and spray a cookie sheet. Using a small cookie scoop put your cookies on your cookie sheet about 2 inch a part. Before your cookies go into the oven grease your fingers and press down gentle on the scoops of dough. Not to thin just enough to help them spread into circles. They will spread a bit on their on too. Bake the cookies for about 15 minutes and let them cool on a cookie rack. Store cookies in an air type container on the counter or fridge.


 

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