Peppermint Cream Ginger Cookies Low Carb-
Peppermint Cream Ginger Cookies low carb is such a treat! They are low-carb and paleo with a dairy-free option. Soft low carb ginger cookies with a cream cheese frosting you can add vanilla extract or peppermint extract to.
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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 plain or peppermint cream frosting.
The frosting is 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.
Watch The Recipe Video Below: Press Arrow to Watch:
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 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ tsp nutmeg
- ⅛ teaspoon sea salt
- ½ tsp baking soda
- 6 tablespoon butter, melted or 6 tablespoon organic vegetable shortening (for dairy-free)
- ½ teaspoon molasses or sugar-free maple syrup
- 1 lg egg
- 2 tablespoon water
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 tablespoon heavy cream or coconut milk
- ⅛ teaspoon vanilla extract
- ½ teaspoon mint extract *optional, omit for a more traditional cookie
*Optional Garnish: ¼ teaspoon allspice, nutmeg or ½ tablespoon crushed sugar-free peppermints.
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Directions:
- Preheat oven to 350 F (177 C), and line 2 baking sheets or one XL baking sheet with parchment paper.
- 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.
- In a medium size mixing bowl combine: melted butter or shortening, molasses, and egg. Mix until combined.
- Add the wet mixture to the dry mixture. Stir until combined.
- Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
- Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
- 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.
- a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
- 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:
📖 Printable Recipe Card
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 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon sea salt
- ½ teaspoon baking soda
- 6 tablespoon butter melted or 6 tablespoon organic vegetable shortening (for dairy free)
- ½ teaspoon molasses or sugar free maple syrup
- 1 lg egg
- 2 tablespoon water
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 tablespoon heavy cream or coconut milk
- ⅛ teaspoon vanilla extract
- ½ teaspoon peppermint extract *optional, omit for a more traditional cookie
- *Optional Garnish: ¼ teaspoon allspice nutmeg or ½ tablespoon crushed sugar free peppermints
Instructions
- Preheat oven to 350 F (177 C), and line 2 baking sheets or one xl baking sheet with parchment paper.
- 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.
- In a medium size mixing bowl combine: melted butter or shortening, molasses, and egg. Mix until combined.
- Add the wet mixture to the dry mixture. Stir until combined.
- Add water to the mixture and stir again until dough forms. Use a cookie scoop to tablespoon size scoops onto a baking sheet.
- Using the back of a spoon or the palm of your hand, press cookies gently to flatten a little.
- 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.
- a stand mixer or hand mixer with bowl, combine all the frosting ingredients and mix until creamy.
- Frost cookies and sprinkle with optional nutmeg or allspice.
Video
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Notes
Nutrition
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Jeannine says
I made this (without peppermint) and it was delicious, but they were very soft, cake like, which made them fall apart easy with the frosting. Is there something I did wrong or something I should change so they are a little firmer and can hold the frosting better?
Stacey says
Thank you, Jannine, for trying the recipe & for your kind words. If they are too soft then perhaps they needed just a little more baking time, as all oven vary a little.
Anna says
Hello! I'm always hesitant when trying out new low carb recipes, but these cookies were amazing. I only changed the amount of spices and didn't add peppermint to the frosting. I used 2 tablespoons of ginger, 1 tablespoon of cinnamon, and 1/8 teaspoon of cloves. The texture was perfectly soft! I couldn't believe it. My parents who are not low carb ate the rest of them, so I'm going to make another batch tonight. 🙂
Stacey says
Thank you so much, Anna. I really like the spices you used in the frosting! 🙂
cristina says
Wowza!!! Best flavor combo ever! Yummmooo! Dying over that peppermint in there!!
Stacey says
Thank you so much, Cristina
ChihYu says
These cookies look so festive and prefect for the holiday season. Hmm...I want it with a cup of hot coffee !
Stacey says
Thano you so much, ChihYu 🙂
Becky Winkler says
I definitely need some of this peppermint cream frosting in my life!
Kari - Get Inspired Everyday! says
Molasses cookies are my favorite holiday cookie, but I've never tried them with frosting before, so that's going to be a fun new addition!
Kelly @ A Girl Worth Saving says
Lady, I love Ginger Cookies and I AM SO Excited that I can have them for the holidays! These low carb cookies look amazing!
Melissa @Realnutritiousliving says
These look great Stacey! i can't wait to try them and they're just in time for hte holidays!
Stacey says
Thank you so much, Melissa 🙂
Irena Macri says
I can nearly smell these! They look amazing. Happy holidays to you!
Stacey says
Thank you, Irena! A very happy holidays to you & your family 🙂
Carrie says
Peppermint and ginger sound like a delicious combo! Need these!
Stacey says
Thank you, Carrie 🙂
Renee says
My mouth is watering at the idea of the peppermint cream frosting! Such delicious ingredients! What a fun holiday treat to try!
Stacey says
Thank you so much Rennee
Megan Stevens says
These look like the ultimate Christmas cookies, such a fun combination of flavors! Love that peppermint cream on top!
Stacey says
Thank you Megan 🙂
Emily @ Recipes to Nourish says
Peppermint cream frosting + ginger cookies?!!! Wow! These sound amazing! I love frosted cookies and these flavors together sound so good. So festive!
Stacey says
Thank you Emily 🙂
Jean says
All my favorite flavors in one cookie! Saving this one to make with family over the holidays.