Keto Gingerbread Cookies are a classic low carb and sugar free holiday treat. It’s the perfect keto cookie recipe for decorating with your kids and giving as a healthy holiday gift. A great make ahead recipe too!
These keto gingerbread cookies have become a family favorite in my house, ever since I first created them back in 2013.
Like most children, my children love decorating cookies and we make these fun gingerbread men almost every year.
I can’t honestly say I feel the same myself about the decorating part. I think much of it has to do with the finicky nature of working with royal icing. My hands, so steady in other times, tend to shake a little as I squeeze the piping bag. Lines I mean to be straight end up wobbly and crooked. Lines that should be curved just end up looking ragged and uneven.
I simply do NOT understand how people get those beautiful cookies all perfectly even and filled in. I feel a little like a kid who can’t stay in the lines when colouring at school. I’d much prefer just to dip the whole lot in chocolate, thank you very much. Simpler, faster and it satisfies that primal urge for all things chocolate.
Keto Gingerbread Cookies Video!
But my kids love doing the whole cookie decorating thing, so every year around the holidays I set aside some time for this arduous task. This year I decided I wanted to make the perfect low carb gingerbread men.
As always, I let my kids decorate their cookies with a few sprinkles and candies. And as always, I had a heck of time finding the smaller candies that are just right for cookie decorating. Why do mini M&Ms abound when you don’t need them, but when you do, they are nowhere to be seen?
I kept my cookies quite simple, with just a little sugar free royal icing.
Tender low carb gingerbread men
I don’t know about you, but I like my gingerbread cookies to have a little tenderness to them. I didn’t want these to be super-crispy or rock hard, and I wanted them to have just a little chewiness upon biting into them.
To that end, I decided to make them with coconut oil instead of butter. Coconut oil typically makes baked goods more tender, but you can easily make these with butter instead, if you prefer.
The dough was a little too soft and overly-fragile, so I added just a bit of coconut flour to help it hold together a little better. And I was careful to take them out just a bit on the early side, to keep them softer. If you are the sort who prefers crispy gingerbread cookies, simply bake these longer at a lower temperature, and they will crisp up nicely.
Do note that this recipes makes a lot of gingerbread men. It’s meant to be shared and given away as gifts. But you can easily make a half batch, as I did in the video!
How to decorate Keto Gingerbread Cookies
In the end, the kids and I had a ball decorating these sweet little sugar free gingerbread men.
The sugar-free royal icing recipe follows traditional recipes quite closely, and uses egg white powder to produce a soft icing for piping that will dry very firm and hard. How much water you need varies depending on the consistency you want to achieve.
You could also have some fun with sugar-free sprinkles, since several brands like Good Dee’s and The Sprinkle Company make them now.
I myself worked hard at making my cookies look like classic gingerbread men. And gingerbread trees, just to shake it up a little. Most of them didn’t turn out half-bad, but by the end I was quite literally drizzling the icing on in a random, abstract-art way, just to be done. My patience for these things is incredibly limited and this recipe makes a lot of cookies!
How to store Keto Gingerbread Cookies
These cookies are great make ahead holiday treat, since they can be frozen for several months. I recommend freezing the baked cookies undecorated, stacked carefully in airtight containers. You can put waxed paper between the layers of cookies if you need to.
Then simply thaw, decorate, and serve. Or give away as gifts to friends and family!
More keto gingerbread treats
- Keto Gingerbread Cream Cheese Pound Cake
- Keto Gingerbread Cake Roll
- Keto Gingerbread Cheesecake
- Keto Gingerbread Whoopie Pies
- Keto Gingerbread Cupcakes
- Keto Gingerbread Chaffles
- 4 cups almond flour
- 1 cup Swerve Sweetener
- 1/4 cup coconut flour
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 2 large eggs
- 1/4 cup coconut oil (or butter) melted
- 1 tbsp Yacon syrup (can use molasses instead)
- 1 tsp vanilla extract
- 1 cup powdered Swerve Sweetener
- 1 tbsp egg white powder
- 1/4 cup water, room temperature (more to thin out as necessary)
-
For the cookies, preheat oven to 275F and line two baking sheets with parchment paper.
-
In a large bowl, whisk together almond flour, sweetener, coconut flour, ginger, cinnamon, baking powder, xanthan gum, salt and cloves.
-
Stir in eggs, coconut oil, Yacon syrup and vanilla extract until dough comes together.
-
Divide dough in half and turn out first half onto a large piece of parchment paper. Top with another piece of parchment and roll out out about 1/4 inch thick.
-
Use cookie cutters to cut into desired shapes and gently loosen and lift with an offset spatula. Place onto prepared baking sheets.
-
Gather up scraps and reroll until too little is left to roll out. Repeat with second half of dough.
-
Bake 20 minutes or until golden brown and just firm to the touch. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
-
For the royal icing, in a medium bowl, whisk together powdered sweetener and egg white powder. Add water and stir until smooth. Add more water 1 teaspoon at a time until desired consistency is achieved.
-
Pipe icing onto cooled cookies and let set 30 minutes or longer.
-
*For crisper cookies, bake at 225F for 50 to 60 minutes. Remove from oven and let cool. They will crisp up as they cool
Makes about 50 cookies when cookie cutters are about 3 inches tall.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Ok, the police line-up made me laugh out loud. I love it! Tell your kids that I think they did an awesome job. I have the same problem with making icing lines. They’re never straight or look anything remotely professional. And, like you, my hands don’t normally shake, so I don’t get it. 🙂
Sarah G says
Ohhh, I want to make these today! I guess the meringue powder is a necessity?
Carolyn says
It might not be a full necessity but it certainly helps stiffen the royal icing once it’s on the cookie.
Sarah says
Gotcha, thanks!
kmbeall says
Can I use egg white instead, and leave out or decrease the water?
Carolyn says
Do you mean for the royal icing? I suppose you can try…
Danni says
Hi 🙂 how do i print without the photo? Thanks!
Carolyn says
Cut and paste.
Shari Rigmaiden says
My grandddaughter and I just used these recipes for the gingerbread cookies and royal icing to make a gingerbread house. It was a success. We really enjoyed every step of the process. Thanks a million, Miss Carolyn!
Shari says
My grandddaughter and I just used these recipes for the gingerbread cookies and royal icing to make a gingerbread house. It was a success. We really enjoyed every step of the process. Thanks a million, Miss Carolyn!
Sarah G says
And as for decorating, for the kids’ birthday cakes I have finally resorted to store bought cake toppers and then writing a message on an index card and laying it on the cake. That’s how bad MY decorating skills are!
Carolyn says
You gotta do what you gotta do! 😉
Faye Paetz says
Hi, I just love your recipes and have made several! Yum, yum… I was wondering if this could be made without the molasses or do you have a recipe for sugar-free molasses? Thank you
Carolyn says
You can make it without molasses but they won’t have as much gingerbread flavour or colour.
Denise says
Hi Carolyn
I just keep making these over and over! I’ve used coarser almond flour than Honeyville and they still turn out. For the molasses, I’ve substituted 2 tsps of instant coffee mixed with 3 Tbsp liquid that’s a combo of hot water and a brown da Vinci syrup (it doesn’t really matter what flavour)
All the best for the holidays!
Carolyn says
So glad you like them!
Lisa says
I don’t see molasses on the ingredient list. How much is used?
Carolyn says
I’ve just subbed Yacon for molasses, so that’s what you can follow. You can sub in the molasses there.
Lisa says
Awesome, thanks, I’ll go with your version
Susan says
Do you think this recipe could be adapted to make a gingerbread house?
Have you tackled a rolled butter cookie … or a spritz … yet? I really do miss the tradition of making Christmas cookies. My mom and I used to bake a different cookie every weekend day starting after Thanksgiving.
Carolyn says
Hi Susan. I do have a rolled, cut-out sugar cookie recipe. Is that what you are looking for? I have yet to try spritz cookies.
Susan says
Ah, yes, that’s exactly what I’m looking for. I searched your site for it, but didn’t see it. Can you point the way? Thanks!! And I was thinking that a spritz cookie might be a good low-carb makeover, since you don’t need to roll it, and the dough can stay soft. They’re lots of fun for kids to make (or at least I enjoyed it when I was a kid), once they get the hang of the cookie gun/press.
Also, I’ve been tooling around the low-carb web and noticed a recipe to make almond paste from almond flour, egg white, powdered sugar-substitute and almond extract. Have you tried it? I’ve been hankering for Italian Pignoli cookies, which are really just an almond meringue cookie, and will probably give it a go this holiday season. Almond paste opens up a lot of delicious pastry options, if this really does work.
Anyway, I really appreciate all your work with these recipes. It’s really great not to feel deprived!
Carolyn says
Here’s the holiday sugar cookie recipe (I made mine for Halloween but obviously you can make them for any holiday) https://alldayidreamaboutfood.com/2012/10/cut-out-sugar-cookies.html
I think making almond paste would be easy. I actually made frangipane tarts (similar idea) but have yet to post about them. You should definitely try it!
Susan says
Thanks! I’m really looking forward to trying both the gingerbread and the butter cookies. Nothing like a plate of cookies and a cup of tea over Christmas. And, really, we do want to help Santa with his blood sugar!
Jeanette | Jeanette's Healthy Living says
Carolyn, these are absolutely adorable! Who doesn’t love gingerbread men for the holidays!
Brenda @Sugar-Free Mom says
These look wonderful! Sharing tomorrow on FB for sure!
Jane says
Thank you thank you! I was just feeling a little blue about the Christmas cookie thing and then I saw this–perfect! Feel that Christmas spirit coming back.
Carolyn says
There are lots of great options for low carb Christmas cookies!
Ameera Saleem says
Hi what could i substiture for swerve? Would erythritol work?
Carolyn says
Yes, that works well.
jillian says
dear carolyn..love your recipes, they all look so delicious..here is my question…have had bad luck on two i tried. being allergic to swerve and xylitol i have made them with cocnot sugar or even eval. cane..do you think that changes the outcome? thanks.jill
Carolyn says
Hi Jill… Yes, it probably affects them a little. Sugar is hygroscopic, meaning it attracts moisture. Erythritol and xylitol are non-hygroscopic, so I have to adjust the liquid content to account for that in my recipes. What recipes did you try with these? For most, it wouldn’t be too much of an issue, but for some recipes, it would make a difference.
jillian says
it was a bread-y thing..sadly i can not remember which…but would like to make the snowballs,gingerbread men, maybe some cake desserts. really, almost everything you make is so appealing. and i like using almond flour. i could use coconut syrup or honey if that would add enough moisture.
Carolyn says
No, the problem here is too much moisture, not too little. Coconut syrup or honey would make that worse. I actually think for these cookies, coconut sugar would be just fine. But if you find the dough too sticky, add another tbsp of coconut flour to firm it up and dry it out a bit. That always helps.
Lady Jennie says
So glad to be back here. My book is finally done and I have time to bake! And now I need to go check out how you managed to make the cardamum cookies sugar free – I’m thinking that’s the Mexican wedding cake recipe, right? I wish I could get the swerve powdered sugar.
Carolyn says
What book? Clearly I haven’t been to your blog in a while!
Mariruth says
Can you substitute gluccomanon for xanthan gum? I don’t want to make one more trip to the grocery store. 😉
Carolyn says
I have absolutely no idea because I’ve never used gluccomanon. However, I think it’s worth a try if you’re dying to make them. I don’t know how much you’d put in though.
Pam says
I am sitting on a Jury will make the “Police Line-up” perfect, all 13 of us will enjoy.
Becky says
Dipping in chocolate sounds good to me – they could have boots, gloves, and a little beanie hat. Ganache would make great shorts and buttons, too. I think dark chocolate goes great with gingerbread.
Carolyn says
Next time, fer shur!
Carolyn Miller says
Hi Carolyn,
I was wondering if you have ever used or heard of Whey Low. I have been using it as a sugar sub and really like it, but I think it is higher in carbs than Swerve. Ehat is your opinion. Thanks, Carolyn M
Carolyn says
I have heard of it but never used it myself. Sorry I can’t be more help!
Kristine says
I just made these….OMG!!! What can I say other than thank you from the bottom of my piggy little low-carb heart!! I put more ginger in than recommended (as I am a ginger freak) and I subbed half of the molasses for ricemalt syrup (so the molasses wasnt too overpowering). I am in love with these biscuits (cookies)!
Carolyn says
Glad you like them! I actually put in what I thought was a lot of ginger so you must REALLY like it.
Kristine says
I LOVE IT 😀 I realise it (ginger) is relatively high carb, but I am trying to up my healthy carbs a little due to a thyroid issue.
Dina says
great healthy cookie!
Jen says
OH wow these are SO good!!
Mike @TheIronYou says
The police line-up made cracked me up C, and this is a great recipe for GF gingerbread Man cookies. Pinned!
Carolyn says
Ha, I’d forgotten about that picture. Thanks!
Anthony says
I’m wondering what your thoughts would be for making a thicker, chewy ginger cookie using this recipe–higher heat and shorter bake time? Thanks!
Carolyn says
Hmmm, good question. Obviously cut them thicker. I don’t think you’d want a higher heat but yes, a shorter bake time.
Kathy says
Can I use Stevia for swerve? I am so looking forward to making these. Thanks so much!!
Carolyn says
You can probably do so in the cookies but it won’t work in the royal icing.
madeleine henderson says
Just made these, thumbs up from myself and miss 8! I didn’t do icing but will for Xmas I just did a trial run today with 1/4 of the recipe. Thank you they are fab and I have shared them in my low carb group https://www.facebook.com/groups/787764711261211/permalink/920218541349160/?comment_id=920285964675751&offset=0&total_comments=16¬if_t=group_comment_reply
Carolyn says
I can’t see the post in Facebook because I am not part of the group. Thanks for sharing!
Sharon says
the 74 calories, is it per cookie or for two gingerbread men?
how much fat per cookie also?
Carolyn says
It’s all per cookie and it’s all right at the bottom there. 74 cal, 6g of fat.
Farzana says
Thanks for the recipe. Can I sub the xanthum gum for something else or can I leave it out altogether as I can’t tolerate it too well ?
Carolyn says
You can leave it out. Dough will be a tad more fragile.
samantha says
i made these tonight with my DF and GF son, i didnt have enough almond flour so i subbed a cup of flax meal and they turned out good!! very yummy, also i didnt have meringue powder so i just used two egg whites whipped really good. the frosting was yummy too [other than the obvious fact that it was swerve and not sugar…bleh cooling effect] but i still ate 3! 🙂
Susan Steinberg says
These are sooooo good! I’m a cookie monster on a low-carb WOE and this is the first cookie I’ve found that doesn’t have a weird sweetener taste. I use powdered erythritol with some powdered stevia mixed in. I didn’t even decorate them and they’re delicious. Thank you so much.
Carolyn says
So glad to hear it!
Joanne says
Made these today. Added a little white pepper and cardamom for extra spice. Made the crispier version without icing. Came out very tasty! I’m thinking about experimenting with molasses powder to cut down on sugar. Thanks for the great recipes.
Tiffany Michele says
Hi Carolyn 😀
I was wondering if you would give me permission to use your recipe in a Murder Mystery book I am publishing(I would reference you blog and credit you for the recipe of course) I would be ecstatic if you would allow me to do this, this is my first novel and I am self publishing 🙂 but if not, I understand completely. 🙂
Carolyn says
I am intrigued. Can you tell me how it’s going to fit into the story? And you are using just this recipe?
Tiffany Michele says
Well, my book is called ‘Murder Mystery and the Gingerbread Cookies’
I would be using your recipe for the cookies in the cover-art, and I would like to put the recipe in the back of the book.
There is a cookie exchange in the book as well as the cookies appearing at the crime scene 🙂
Hopefully, I will be able to put my regular Gingerbread cookie recipe in the book as well(But I am still talking to the lady who created them) But it would just be your recipe and hers if she agrees. If not, then just yours 🙂
I’m on the Keto diet and thus I found your wonderful recipe for my cover-art and eating needs 😀
Carolyn says
That is really cute so I say…why not!?! Thanks for liking my recipe so much to want to include it.
Tiffany Michele says
Omygoodness! Thank you so much! 😀
I will be sure to let you know when the book comes out, so you can see your contribution 😀
Again, thank you! 😀
Carolyn says
You know you will have to send me a copy, right? So I can share at least on social media?
Tiffany Michele says
Of course! 🙂 just give me your email address, or if you don’t want people seeing it on the comments you can email me at the email address I used to comment 🙂 I am releasing the e-book first, then in a few months the paperback 😀 So I will send you a free e-book when published 😀
Carolyn says
[email protected]. I don’t mind leaving it in comments because it’s easy to find my contact info on this blog! 🙂
Tiffany Michele says
Okiedokie 🙂 I will be sure to send you a copy within the first week of publication 😀
Tiffany Michele says
Hi Carolyn!
I have sent you a copy of my book, Murder Mystery and the Gingerbread Cookies via my professional email, [email protected]
I hope you enjoy it!
Carolyn says
I got it, thank you! Haven’t yet had a chance to look. 🙂
Tiffany Michele says
You’re welcome 🙂
Happy Holidays!
Susan says
Do you think this dough could be made ahead of time and chilled? I’m having some friends over and this would be fun to do.
Carolyn says
Yes, that should be fine.
Heidi says
If I make these with butter and NO coconut oil, will they be crispier? I prefer my gingerbread cookies crispy.
Carolyn says
To get them crispy, simply bake longer at a lower temperature.
Heidi Huff says
There are times when I wish you’d post pictures of the recipe process and not just the finished product. I had trouble getting the dough to “come together.” My dough was very crumbly and there was no possible way I’d be able to roll it out. I had to add more egg and coconut oil to make it “come together” and even then it kept falling apart. In the end, I took small sections of dough and flattened them into rounds on the cookie sheet, still fighting against the dough wanting to crumble. But if I had a picture of what the dough was supposed to look like, I’d be better able to tell where I had gone wrong instead of guessing that I got close to where it should be.
The cookies turned out fine, I guess. The flavor seemed off. Maybe the spices should be stronger.
Amy says
I can not figure out what I did wrong, I followed the recipe almost exactly, I only substituted half of the melted coconut oil for softened butter. I like crisp cookies so I baked them as you recommended for crisp cookies, oven temp on 225 for 50 minutes. Still weren’t ready so I baked them another 15 minutes. They never got crispy, more like a soft, yet very dry cookie and they aren’t sweet enough for a cookie. And yes I rolled them out to 1/4 inch thickness. So bummed.
Carolyn says
Did you use a different sweetener at all? I’ve never had this complaint so I am trying to figure it out.
Gazala says
Did u use fresh ginger or dried?
Carolyn says
Ground ginger powder.
Katie says
Can flax eggs be substituted for the egg in this recipe? My kids have egg allergies. I’d love to make a low card cookie we all can eat!
Carolyn says
I haven’t tried it but it’s certainly worth a try. You may want to halve the recipe in case it doesn’t work out.
Cristina Wallace says
Just made these. I love them ? We did use reg royal icing but the cookie is fab!! Ty and Happy Hokidays!
Esther R. says
Best Gingerbread Cookies recipe !!
Rachael Yerkes says
Such an interesting idea! I love that it’s low carb! I’ll have to give it a try this year
Rachael Yerkes says
This was delicious!
Kimberly says
These look absolutely perfect and I’m so excited to try this keto version!
Carolyn says
Thanks, Kimberly!
Allyson Zea says
Wow these look PERFECT! I can’t wait to use this recipe with my kids this holiday season!
Kara says
Gingerbread cookies are a must at our house for the holidays. My new daughter in law can’t have gluten, so I’ll have to give these a try. Thank you!!!
Carolyn says
Hope she loves them!
Jocelyn says
Those are the cutest gingerbread men! The police line up made me laugh!
Sarah says
Carolyn, to keep it sugar free can I use Yakon syrup instead of the molasses? I would also like to use butter instead of the coconut oil…would that work? Thank you 🙂
Carolyn says
Yes, both should work.
Kathy Silber says
Can molasses be substituted for Yacon Syrup? Also, is there a good sub for Swerve?
It is SO expensive!
Thanks for your great recipes, Carolyn!
Carolyn says
Yes, molasses is fine. And you can try using plain erythritol although it’s not as sweet as Swerve.
Gracie says
After a huge FAIL with a Pecan Pie recipe (not yours!) I am just a little hesitant to try another new recipe. However, I really, REALLY want gingerbread cookies this year, and your recipe looks pretty good. Two questions: I have never used Yacon syrup before and have no easy access to finding it anytime soon. Is there something I can substitute? Also, I’m about done using any erythritol-based sweeteners since they cause awful stomach distress and cramping for me, even in small amounts now. I’ve recently purchased BochaSweet and would like to give that a try. It’s pretty expensive, so I don’t want to waste it if it isn’t going to work. What do you think? Are you familiar with BochaSweet? Thank you!
Carolyn says
It’s always good to read the reviews on a recipe and this one has been around for a while with VERY few complaints. So there you go! Yes, molasses can be subbed for Yacon. It’s interesting that you have trouble with Erythritol and GI issues as most people do not. I use Bocha Sweet but I warn you that it makes keto baked goods softer. To be honest, I usually use it half and half with Swerve and usually only in caramel sauce and ice cream to keep it softer. But if you want softer, chewier gingerbread men, it may work in these!
Heather says
These gingerbread men are so cute! My kids would love decorating them for Christmas!
Alli says
These are the cutest and such a fun Keto dessert for the holidays. We adore this recipe!
Aimee Shugarman says
These cookies turned out beautiful!!!
Ashley F says
These are so perfect for Christmas! Love that I can do my holiday baking a little healthier <3
Christine Scalise says
These look yummy! I’m baking ahead for Christmas. Any issues freezing them after they are baked? Thanks!
Carolyn says
No, they freeze and thaw perfectly!
Becky Hardin says
You are SO awesome!!! Keto Gingerbread Cookies!!! Can you say Hero!!! LOL Now my gingerbread cookie fix can be filled. lol
YUM!!!
Linda says
Hi Carolyn:
Loving your recipes as always!!! Do you think I might be able to substitute oat fiber for the coconut flour due to allergies?
Thanks!
Carolyn says
Probably but I would use a touch more because coconut flour is more absorbent.
Gjeanieg says
Thanks for yet another great recipe, Carolyn! This recipe is practically perfect in every way. 🙂 A unanimous hit!
Kristin says
Can these be frozen after they are made? Can’t wait to make these with my (diabetic) 5 year old! 🙂
Desirae Bleth says
Is there any other flour to sub for the almond? Would love to try this but my daughter can’t tolerate almonds. I’ve heard flax meal but is that cup for cup?
Carolyn says
Flax meal would be AWFUL. You can try sunflower seed flour.
Debby Bonisolli says
Just the right amount of crunch and chew! Next time I’m going to reduce the other spices and add more ginger. This recipe is a keeper!
Carolyn says
So glad you like them!
Faith says
I have read the recipe over several times, and I don’t see molasses listed in the ingredients, but it is in the instructions. Am I just missing it? Also, is the Yakon syrup a 1 to 1 liquid sweetener so that I could sub Agave-5 in equal amounts?
Carolyn says
Sorry for the confusion. The Yacon takes place of the original molasses so you can just use that.
Brenda Mann says
These are wonderful. I made a few adjustments and they still came out great. I subbed 1/2 cup xylitol plus one dropper of stevia for the one cup swerve. I also did not add the yacon syrup. My gingerbread cookie cutter got did not release these so I just used hearts and I did not use any frosting or icing. Not very sweet ( by choice) as I am keto and all sweets are usually too sweet for me. Thanks again. These are incredible.
Carolyn says
Glad you liked them!
Rachel Ott says
Can I sub Lakanto Powdered Monkfruit sweetner for the Swerve sweetner?
Thanks!
Carolyn says
That should work.
Talya says
Just made these and they turned out so well – even my fussy fix year old loved them!
Jen says
Can I sub Swerve Brown for all or part of the regular Swerve and eliminate the Yacon syrup?
Carolyn says
YES! If it had existed back in the day, that’s what I would have used.
Winnie says
Carolyn,
In reference to Jen’s previous question. So if I want to eliminate Yacon syrup entirely. I can use 2 tbsp of Sweeve brown as equivalent to the. 2 tbsp Yacon syrup? Is that the right ratio?
Thanks!
Carolyn says
No… just don’t use any Yacon, and simply use Swerve Brown as the sweetener for the whole recipe.
Debbie Sudrala says
Carolyn,
I have used Yafo syrup for sometime now in a lot of your recipes. I am wondering if you’ve ever run into a problem of the syrup hardening in the container? This has happened to me on two different occasions. I store it in cupboard, maybe it needs refrigeration? Any idea why this happens?
Love your recipes!
Carolyn says
I had one brand that did that. I wish I could remember which one! Blue Lily, maybe? I find that the ones in glass jars don’t do it.
Hester says
Hi what is the molasses used in the recipe do? Do you think I could leave out. Just wondering as the carbs and sugars are high in it
Thanks!
Carolyn says
Colour and flavour… and it only adds about half a gram of carbs to each serving.
Dorian Ingram says
Can I use hazelnut flour or for the gingerbread men if I run out of almond flour or would that change the taste and texture of the cookie
Carolyn says
It’s a little less finely ground than good almond flour like Honeyville. Your cookies might be a bit more crumbly.
Dorian Ingram says
Thanks Carolyn, I will definitely wait till I get more almond flour I want my cookies to be perfect.