Peppermint Cream Ginger Cookies Low Carb

Peppermint Cream Ginger Cookies Low Carb-

Peppermint Cream Ginger Cookies low carb are such a treat! They are low carb and paleo with a dairy free option.

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Peppermint Cream Ginger Cookies are low carb and paleo with a dairy-free option. Tasty soft ginger spice cookies with a peppermint cream frosting. The frosting made with cream cheese or organically sustainable vegetable shortening.

These smell heavenly when baking with the ginger, cinnamon, and nutmeg filling the air with spice. They are inspired by my older iced ginger cookie recipe from 4 years ago but made with a few different ingredients and a minty cream frosting.

Perfect for the holidays but can be made any time of year for a healthy treat.

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Peppermint Cream Frosted Ginger Cookies

Ingredients:

• 2 cups blanched almond flour
• ⅔ cup sweetener of choice: Swerve for low carb or coconut sugar for paleo
• 2 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp baking soda
• 6 tbsp butter, melted or 6 tbsp organic vegetable shortening (for dairy free)
• ½  tsp molasses or sugar free maple syrup
• 1 lg egg
• 2 tbsp water

Peppermint Cream Frosting Ingredients:  

• 4 ounces cream cheese, or ½ cup organic vegetable shortening (for dairy free or paleo)
• ¼ cup powdered sweetener of choice: Swerve confectioners for low carb, or coconut sugar (finely ground in magic bullet type blender) for paleo.
• 2 tbsp heavy cream or coconut milk
• ⅛ tsp vanilla extract
• ½ tsp mint extract

*Optional Garnish: ¼ tsp allspice, nutmeg or  ½ tbsp  crushed sugar free peppermints.

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Directions:

1. Preheat oven to 350 F (177 C), and line 2 baking sheets or one XL baking sheet with parchment paper.
2. In a large mixing bowl combine: almond flour, sweetener of choice, ground ginger, cinnamon, nutmeg, sea salt, and baking soda. Stir until combined. Set aside.
3. In a medium size mixing bowl combine:  melted butter or shortening, molasses, and egg. Mix until combined.
4. Add the wet mixture to the dry mixture. Stir until combined.
5. Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
6. Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
7. Bake at 350 F (177 C) for 11 to 15 minutes, or until outer edges  under cookies are just browning. Remove from oven and cool before transferring to a wire rack or plate.
8. a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
9. Frost cookies and sprinkle with optional nutmeg or allspice.

Nutritional Data for Low Carb Version( using Swerve sweetener): Yield: 20 cookies, Serving size: 1 cookie, Amount per serving, Cal: 126, Carbs: 3 g,  Net Carbs: 2 g, Fiber: 1 g,  Protein: 3 g, Fat: 12 g, Saturated Fat: 5 g, Sugars: 1 g.

*All nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

5 from 9 votes

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Peppermint Cream Frosted Ginger Cookies

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

 

Peppermint Cream Ginger Cookies are low carb, paleo, and gluten free with a dairy free option. Soft spiced ginger cookie with a mint cream frosting.

Course: dairy free, gluten free, low carb, paleo

Cuisine: cookies, holiday cookies

Servings: 20

Calories: 126 kcal

Author: Stacey

Ingredients

• 2 cups blanched almond flour
• ⅔ cup sweetener of choice: Swerve for low carb or coconut sugar for paleo
• 2 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp baking soda
• 6 tbsp butter melted or 6 tbsp organic vegetable shortening (for dairy free)
• ½ tsp molasses or sugar free maple syrup
• 1 lg egg
• 2 tbsp water

Peppermint Cream Frosting:

• 4 ounces cream cheese or ½ cup organic vegetable shortening (for dairy free or paleo)
• ¼ cup powdered sweetener of choice: Swerve confectioners for low carb or coconut sugar (finely ground in magic bullet type blender) for paleo.
• 2 tbsp heavy cream or coconut milk
• ⅛ tsp vanilla extract
• ½ tsp peppermint extract
• *Optional Garnish: ¼ tsp allspice nutmeg or ½ tbsp crushed sugar free peppermints

Instructions

1. Preheat oven to 350 F (177 C), and line 2 baking sheets or one xl baking sheet with parchment paper.
2. In a large mixing bowl combine: almond flour, sweetener of choice, ground ginger, cinnamon, nutmeg, sea salt, and baking soda. Stir until combined. Set aside.
3. In a medium size mixing bowl combine: melted butter or shortening, molasses, and egg. Mix until combined.
4. Add the wet mixture to the dry mixture. Stir until combined.
5. Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
6. Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
7. Bake at 350 F (177 C) for 11 to 15 minutes, or until outer edges under cookies are just browning. Remove from oven and cool before transferring to a wire rack or plate.
8. a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
9. Frost cookies and sprinkle with optional nutmeg or allspice.

Recipe Notes

*All nutritional data are estimates based on the products I used* Yield: 20 cookies, Serving Size: 1 cookie. Amount per serving:

Nutrition Facts

Peppermint Cream Frosted Ginger Cookies

Amount Per Serving

Calories 126 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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