LFG Iced Ginger Snaps
1/2 C French Butter
1/3 C Brown Swerve (firmly packed)
3 T Erythritol Granules
1 T FiberYum IMO Syrup* or Yacon Syrup
1 T Dark Manuka Honey
1 T Pomegranate Molasses
1 t Pure Vanilla Extract
1 Pastured Egg + 1 Pastured Egg White
1/2 C Sorghum Flour
1/2 C Tapioca Flour
1/2 C Almond Flour
1/2 C Millet Flour
1 T Organic Instant Coffee
1 t Baking Soda
1 t Xanthan Gum
1 t Ground Cinnamon
1 t Ground Ginger
1/2 t Iodized Table Salt
1 T Fresh Grated Ginger and Juice
3 T Water
Icing
1/3 C Confectioners Erythritol
3 – 5 t Aroy-D Coconut Milk
1/4 t Coconut Oil
*IMO stands for isomaltooligosaccharides. Like yacon syrup, IMO syrup is a prebiotic sweetener made from starch. I like Fiber Yum because it’s derived from tapioca. It can be hard to find, but Amazon is pretty reliable. Here is a link for a huge 2.5 pound jug of Fiber Yum on Amazon for a great price.
Instructions:
Step 1: Cream Butter and Sweeteners
Preheat oven to 350 degrees F. In a stand mixer with globe attachment, cream together soft butter, dark and light erythritols, fiber syrup, honey, and molasses until light and fluffy.
Step 2: Add Egg and Vanilla
With mixer on low, add egg and egg white along with vanilla. Mix until well incorporated.
Step 3: Incorporate Dry Ingredients
In a separate bowl, add all flours, instant coffee, baking soda, xanthan gum, ground spices, and salt. Whisk lightly until well blended. With mixer on low, slowly add the dry mixture to the creamed mixture until thoroughly mixed.
Step 4: Add Water and Fresh Ginger
Finally, mix in water and fresh grated ginger and any ginger juice for additional moisture and flavor. Cookie dough should be sticky but formable.
Step 5: Shape and Bake
Measure scant tablespoons of batter and form small balls. Place balls on a parchment lined cookie sheet. Space them far apart enough that you can press them flat. I was able to fit 4 rows of 5 balls comfortably. Place a sheet of plastic wrap over the cookie balls. Press each ball flat with the bottom of a bar glass. Carefully peel the sheet of plastic off the flattened cookie dough. If it’s very warm in your kitchen, chill the dough before handling. Bake the pressed cookie dough for 12 minutes at 350 degrees F. Remove baked cookies from sheet and cool on a rack. Repeat until all the cookies are baked. Let cool completely before icing.
Step 6: Ice the Cooled Cookies
In a cereal bowl whisk the icing ingredients well. Hold each cookie upside down over the icing and dunk only the top of the cookie. Let the excess icing drip off before turning the cooking right side up. Place cookies back on the cooling rack and allow icing to dry.
Obviously, you want to pair these with coffee! These cookies are amazing dunked! ENJOY
