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

Chewy low carb ginger cookies

Here's what you'll need:

2 3/4 cups almond flour 
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! 

Chewy low carb ginger cookies
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Chewy low-carb ginger cookies

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  1. WOW, glad to found this. I made a LC nut butter cookie yesterday and from your pics they look very similar although I only used 4 ingredients. Will pin and try this one as well.
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  2. This sounds good as my SO is gluten intolerant and we both need to cut carbs! Thank you!

  3. I haven’t tried these with almond flour. They sound wonderful!


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