Peppermint Cream Frosted Ginger Cookies
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.
dairy free, gluten free, low carb, paleo
cookies, holiday cookies
keto ginger cookies
blanched almond flour
sweetener of choice: Swerve for low carb or coconut sugar for paleo
melted or 6 tablespoon organic vegetable shortening (for dairy free)
molasses or sugar free maple syrup
Peppermint Cream Frosting:
or ½ cup organic vegetable shortening (for dairy free or paleo)
powdered sweetener of choice: Swerve confectioners for low carb
or coconut sugar (finely ground in magic bullet type blender) for paleo.
heavy cream or coconut milk
*optional, omit for a more traditional cookie
*Optional Garnish: ¼ teaspoon allspice
nutmeg or ½ tablespoon crushed sugar free peppermints
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.
*All nutritional data are estimates based on the products I used* Yield: 20 cookies, Serving Size: 1 cookie. Amount per serving: