Just in Time for the Holidays!
The quintessential holiday dessert has got to be cookies. The sheer variety is impressive and there isn’t a child in this world that would say no to one. Come to think of it… the holiday season is when people’s will is wavering most so there may only be a few adults that would refuse a cookie! Especially ones this delicious: Chewy Ginger Cookies (sugar-free too!).
Just look at that crackle on top! These are coming to you just in time for the holidays and since they’re completely sugar-free, you know you can indulge in a few more than you really need.
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Our Chewy Ginger Cookies are made with So Nourished brown sugar erythritol. It’s basically erythritol mixed with a bit of molasses – the same method used to make regular brown sugar, actually. Blackstrap molasses is used to give a more caramel-y, butter-y, warm, “baked” taste to sugar – lending to its unique flavor. If you love chocolate chip cookies and their characteristic flavor, you’ve got to get yourself a bag of So Nourished Gold.
As with all of the So Nourished sweeteners, So Nourished Gold is low carb and low calorie, so it’s great for healthier holiday baking.
Tip: if you don’t want to buy a bag or can’t find one, try making brown sugar erythritol yourself. All you need is your standard granular erythritol (a staple in most low carb/keto households) and some blackstrap molasses. Molasses can be found in most stores in the baking aisle. Be sure not to use corn syrup – that’s a no-no! The basic recipe is 1 cup erythritol and 1 tablespoon of molasses. Combine and mix until uniform in color. And bam – you’ve got “brown sugar” for all your baking needs!
| Servings: cookies |
- 1.5 cups almond flour
- 3/4 cup coconut flour
- 1/2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup So Nourished Gold
- 1 large eggs
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the almond flour, coconut flour, ginger, cinnamon, and salt in a bowl.
- In a separate bowl, cream together the butter and erythritol until light and fluffy.
- Beat in the egg then slowly beat in the dry mixture.
- Turn out the dough and knead until it comes together. Then scoop into balls.
- Roll the dough balls in powdered erythritol, if desired, then place them on the baking sheet, spaced about 2 inches apart.
- Gently flatten each cookie then bake for 8 to 10 minutes until golden brown.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Anybody else having to add on cooking time? Or am I doing something wrong?!?
I’ve had to add cooking time too – currently on 15 mins and I think they might need an extra 5
I used a small levered scoop and made 36. Timing was perfect. I can’t get Sukrin here so used Lakanto golden monkfruit sweetener which I powdered in a coffee grinder. They weren’t chewy but had a good flavor and tasted just as good after freezing. Thank you for your recipes.
I so love chewy cookies. It’s great to know I’m not the only one. The flavors you’re using here sound amazing and I imagine these would make perfect gifts.
Hi Vicky. I can’t wait to try these. But not sure if I can’t read but in the instructions it calls for baking powder and I can’t seem to find it in the ingredient list. So how much?? TIA
Hi Angie, we actually ended up omitting it entirely but forgot to delete it from the instructions. Thanks for bringing our attention to that!
Hi Vicky,
I think you left out the Surkin Gold from the recipe. I’ve read your post a few times and looking in the actual ingredients of the recipe, it’s not listed, only the erythritol is listed as a sweetener and it seems that that is used to roll the cookies.
Hi Pattie, Sukrin Gold is a brand of brown sugar erythritol and it’s listed in the recipe as “3/4 cup powdered brown sugar erythritol”.