Chewy Low Carb Ginger Cookies

Happy Monday, Friends! Today I'm sharing a chewy ginger cookie recipe that's super tasty and easy to make. This no-fuss recipe is made with almond flour so it's low carb too--plus the cookie dough stays soft when it's refrigerated if you prefer to bake small batches like me

Here's what you'll need:

2 3/4 cups almond flour 

1/2 cup unrefined coconut sugar

3 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda 

1/4 teaspoon fine Himalayan salt

6 tablespoons melted butter

2 tablespoons maple syrup, honey, or agave nectar

1 egg (may substitute 1/2 cup applesauce)

1-2 tablespoons water (Add last if needed.) 

Start by mixing the dry ingredients. Next, combine the wet ingredients, reserving the water for last, only if needed. Then, blend wet and dry ingredients, adding water only if dough is dry, and refrigerate dough before rolling into balls. Last, press dough balls with a fork and bake on a parchment-lined baking pan for 10 minutes at 300 degrees. Unbaked dough may be refrigerated for a week. Makes 2 dozen cookies. I prefer mine fresh out of the oven! 

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