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Sugar-free Chewy Ginger Cookies
2 ½ cup almond flour
½ cup sugar substitute (Just Like Sugar™)
½ tsp cinnamon
2 tsp ginger
¼ tsp salt
6 tbsp butter, stored under room temperature
3 tbsp FiberYum liquid sweetener (or similar – NOT honey or agave)
2 tablespoons water
1 tsp black strap molasses
1 egg (organic, pasture-raised)
In a medium bowl, mix wet ingredients with a hand beater until well-blended.
In a larger bowl, mix dry ingredients. Pour wet mix into the dry and mix well. Using spatula, pull all dough into the middle of the bowl and chill for about an hour so it would be easy to handle.
When chilled, roll into balls of any size. I use a cookie-baller and overfill a bit. Bake for 10 minutes or until the edges start to brown. They will be soft when you take them out. Cool on a wire rack.