Diabetes-Friendly Gingerbread Cookies
These delicious Diabetes-Friendly Gingerbread Cookies offer a delightful twist to the classic recipe without compromising on flavor, perfect for the holiday season.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 3/4 cup whole wheat flour
- 1/2 tsp stevia extract powder or sweetener of choice
- 1 1/2 tsp ginger (ground)
- 1 tsp cinnamon (ground)
- 1/4 tsp cloves (ground)
- 1/4 tsp nutmeg (ground)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
Wet Ingredients
- 1/4 cup unsalted butter (softened)
- 1 large egg
- 3 tbsp applesauce (unsweetened)
- 2 tbsp molasses
- 1 tsp alcohol-free vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, whole wheat flour, stevia, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until well mixed.
- In another bowl, beat the softened butter until creamy. Then add the egg, applesauce, molasses, and alcohol-free vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture and stir until a slightly sticky dough forms.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes to help firm it up for better rolling.
Baking
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness and use cookie cutters to create shapes.
- Place them on the prepared baking sheet.
- Bake for approximately 8-10 minutes, or until the edges are set and the cookies are lightly browned.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. If you want to enjoy later, freeze the dough for up to two months. Thaw it in the refrigerator and bake as directed.