Low-carb gingerbread cookies

Baking gingerbread cookies makes your kitchen smell delicious. And low-carb gingerbread cookies taste delicious. So create instant holiday spirit with one yummy recipe, and serve-up buttery deliciousness.
Baking gingerbread cookies makes your kitchen smell delicious. And low-carb gingerbread cookies taste delicious. So create instant holiday spirit with one yummy recipe, and serve-up buttery deliciousness.
USMetric
10 servingservings

Ingredients

  • 3 oz. 75 g butter at room temperature
  • 1 tablespoon 1 tablespoon cream cheese
  • 6 tablespoons 6 tablespoons coconut flour
  • 2 teaspoons 2 teaspoons ground ginger
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon vanilla extract
  • ¼ teaspoon ¼ teaspoon ground nutmeg
  • ¼ teaspoon ¼ teaspoon ground cloves

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix butter and cream cheese until smooth using a handheld or stand mixer. Add the remaining ingredients and mix well.
  2. Shape the dough into a flat disk, cover it in plastic wrap, and let it rest in the fridge for 30 minutes or more. Cold dough is easier to handle.
  3. Place the chilled dough between two sheets of non-stick parchment paper on a baking sheet and roll it thin, about ⅙ of an inch (4-5 mm).
  4. Remove the upper paper and use a cookie cutter of your choice to shape your cookies. Allow some space between each one. Remove the dough between your cookie shapes with a small spatula or knife, being careful to leave the cookies in place on the parchment paper. (The dough is soft and difficult to lift off the bottom parchment paper, so leave the cookies on the paper.) Form the dough you removed into a ball and chill if necessary. Repeat until all of the dough is formed into cookie shapes on parchment paper.
  5. Bake in the middle of the oven for about 10 minutes, until golden brown. Be careful not to burn the edges.
  6. Take the cookies out of the oven and let them cool completely on a rack before you remove them from the parchment. Store in a container with a lid.

Tip!

We suggest serving these gingerbread cookies with a schmear of butter and some crumbled blue cheese. It may sound like an odd combination, but it makes for a delicious treat and a sophisticated flavor combination for a holiday hors d’oeuvre.

10 Comments

  1. ELIZABETH
    Wow are these ever good. We cut them into rounds and baked and let cool as instructed. For a treat, I made whipped chocolate ganache frosting (dark chocolate and heavy cream) and then piped this onto one cookie and topped with another cookie to make a dark chocolate gingerbread sandwich. It is divine and will be a great "treat" for the upcoming holiday season.
  2. Tony
    These probably need icing as if like me you hate coconut flavour now they simply will taste awful. Good try. May adjust and experiment. Too dry, not sweet enough, too crumbly. Hmm. I hate low carb baking, why do I even bother? Maybe it's a sign.
  3. Annabel
    What could you sub for cream cheese?
  4. Carolyn G Thompkins
    Is there is sweetness added?
  5. Mel
    The dough was dry and crumbly. My gingerbread cut outs kept crumbling apart, even after baking. Also too much ginger for our taste, but i can see adjusting the recipe further.
    Reply: #8
  6. C
    I love that diet doctor supports its sugar addicts by creating treats without added sweeteners. I appreciate that the message sent to ditch sugar isn't conflicted with triggering ingredients. You guys are awesome!
  7. Katya
    Would have been really nice if it said UNSALTED butter, as in USA most butter in most people's homes is always and ever and only salted. I should have figured it out, but a little reminder to help me out a little bit, and before instead of after, would have been much appreciated.

    bdw, if, by a mistake, you end up using salted butter, it will taste more like savory ginger bread crackers. probably still nice, but not what my kids were all excited for.

  8. Natalie Walters
    I had the same problem with dry and crumbling dough. I am wondering it there was supposed to be an egg or an egg yolk added to the butter and cream cheese mixture? I will try that the next time I make these.
  9. Jovana
    Did someone try to make these with almond flour?
  10. Linda
    Well that was an epic failure. The dough did seem rather dry as I was forming the disc prior to fridging it. But giving it the benefit of the doubt kept going. No way was it going to allow cut outs so cooked it in one big flat piece. Maybe I'll use them as a crumble topping...

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