I Love (Christmas) Cookies!
Baking is so fun to me! Making new recipes is as fun as eating the products 😉 
Christmas Baking this weekend resulted in these soft chewy Ginger Molasses Cookies. These are: grain/gluten free, keto/low carb, low sugar & so good!
I used Swerve @swervesweetie Brown Sugar substitute & love the taste/texture it gives baked goods. I used grass fed butter, but could use softened coconut oil/ghee to be completely dairy-free. I used half the amount of butter & subbed applesauce in place; less fat & still just as good!
Recipe:
100g (scant 1 cup) almond flour
1/4 cup Swerve brown sugar substitute
1/4 cup granulated eryhtritol
Optional: 25g (1 scoop) vanilla bone broth protein powder
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1 TB organic blackstrap molasses
2 TB unsweetened applesauce
1 egg, room temp
1/8 cup (1/4 stick) grass fed butter, softened
Directions:
Beat the butter, egg & Swerve with a hand mixer in a large bowl until blended. All molasses & applesauce; blend again. In a medium bowl, combine all dry ingredients. Add the dry into the wet slowly while mixing. Chill dough for at least 20 min.
Line a baking sheet with parchment paper & pre heat oven to 350F.
When ready, use a spoon to scoop small balls of dough to sheet. Dough will be pretty soft (not able to roll) & they will spread.
Bake 350F for approx. 12 minutes. They will harden up a bit once they are cooled.
Makes 14 cookies!!
1 cookie: 72 cals/3.5P/2.3C (.75 fiber 1.5 sugar) 5.5F
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