How to Make Low Carb Gingerbread Cookies

Step 1

In a medium bowl, use a whisk or a fork to mix together the flour, baking powder, xanthan gum, cinnamon, ginger, nutmeg and cloves.

Step 2

Next, in a large mixing bowl, blend together the butter and the sugar alternative. Once this in blended you can stir in the egg and the vanilla extract.

Step 3

Add the dry ingredients from the first bowl to the ingredients in the mixing bowl. Stir until just blended. Cover the dough with plastic wrap and refrigerate for at least 45 minutes (three to four hours or overnight works best).

Step 4

When you are ready to bake the cookies remove the dough from the refrigerator. Preheat the oven to 325 and prep at least two rimmed cookie sheets for nonstick. I use parchment paper. You can roll out you dough (¼-1/3" thick), cut out the cookie shapes, and bake them on the same parchment lined cookie sheets.

Step 5

Bake your cookies for 10-12 minutes or until they begin to 'puff'. Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a cooling rack for cooling before decorating.