Keto Ginger Snap Cookies

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg (optional)
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated erythritol or monk fruit sweetener
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp molasses (optional – adds flavor, just 1g carbs spread over the batch)
• Optional: 2 tbsp granular sweetener for rolling

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking soda, spices, and salt.
3. In a separate bowl, cream together the butter and sweetener until light and fluffy.
4. Add in the egg, vanilla, and molasses (if using), and mix until well combined.
5. Slowly add the dry ingredients into the wet, mixing to form a dough.
6. If dough is too soft, chill in the fridge for 15-20 minutes.
7. Roll into small balls, coat with sweetener (optional), and place on the tray. Flatten slightly.
8. Bake for 10–12 minutes or until edges are golden and center is set.
9. Let cool completely to crisp up!