Nutritional Facts
Servings
36
% Daily Value *
Amount Per Serving
Calories
84
Total Fat
7.9g (12%)
Saturated Fat
3.4g (17%)
Sodium
18mg (1%)
Net Carbohydrates
0.4g (1%)
Sugars
0.4g
Protein
2.4g (5%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
250g almond meal
125g coconut oil, melted
100g Sukrin Syrup GOLD
1 large egg
2 tbsp coconut flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp baking powder
TAGS
Description
My kids love traditional gingerbread men but they are always full of gluten, dairy and sugar and unfortunatlely, my kids can't really handle any of those. They have been asking me to make them some for ages and I finally got around to it!
Obviously you can make any shape cookie you like, but they do make pretty cute gingerbread men!
I used blanched almond meal becaue it gives a better texture and colour.
For the sweetener, I used Sukrin Syrup Gold but you could use a granular sweetner too.
If you wanted to decorate them, to keep them keto friendly, mix powdered sweeter with hot water until you get a thick paste. You can pipe this on as edging or put little buttons on them.
These are a great Christmas gift and will keep for a week in an air tight container.
Instructions
Conventional Method
Line two baking trays with baking paper and preheat the oven to 160°.
Place the coconut oil, syrup, egg and vanilla in a bowl and combine well with a wooden spoon.
Add the remaining ingredients and stir until combined. You should have a soft dough.
Wrap the dough in glad wrap and place in the fridge for 20 minutes.
After 20 minutes, remove the dough from the fridge, cut in half and place half in between 2 pieces of baking paper. Roll out to approximately 5mm thick. Using a cookie cutter, cut cookies and gently place onto the baking trays. Repeat and continue to roll out the dough and cut until it has all been used.
Place in the oven and bake for 20 minutes or until just golden. Remove and allow to cool.
Thermomix Method
Line two baking trays with baking paper and preheat the oven to 160°.
Place the coconut oil, syrup, egg and vanilla in the Thermomix bowl and combine on sp3/30sec.
Add the remaining ingredients and combine for 40sec/sp3. You should have a soft dough.
Wrap the dough in glad wrap and place in the fridge for 20 minutes.
After 20 minutes, remove the dough from the fridge, cut in half and place half in between 2 pieces of baking paper. Roll out to approximately 5mm thick. Using a cookie cutter, cut cookies and gently place onto the baking trays. Repeat and continue to roll out the dough and cut until it has all been used.
Place in the oven and bake for 20 minutes or until just golden. Remove and allow to cool.
Gingerbread Cookies
Free Your Meals recipe to try at home
Prep Time (Mins)
35
Servings
36
Cook Time (Mins)
20
Calories
84