Gingerbread

27g
FAT
9g
PROTEIN
4g
NET CARB
Easy
MACRONUTRIENT RATIO: 2:1

 

 

 

 

 

 

INGREDIENTS

15g butter, room temperature
25g almond flour
5g coconut flour
20g egg, raw & mixed well
1g cinnamon
0.2g ground cloves
0.3g ground ginger
0.5g pure vanilla extract
sweetener of your choice

DIRECTIONS

1Pre-heat the oven to 325 degrees.
2Mix all of the ingredients together very well until the dough is even in color.
3Wrap the dough in plastic wrap, flatten it into a round disk shape and let it chill in the refrigerator for about 30 minutes.
4Roll the dough between two pieces of plastic wrap until it is about ¼ inch thick. Use a cookie cutter to cut the desired shapes. Re-roll the excess and cut more shapes until all the dough is used.
5Bake for 15- 20 minutes on a parchment paper lined baking sheet. Lager cookies will need a longer cooking time.
6Allow the cookies to cool. Once they are cool, you may decorate them with buttercream frosting.
7Recipe makes approximately 1 mini house or 4 small men depending on your cookie cutters!

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