Long ago, my husband and I fell in love with a product we found at Trader Joe’s, these Ginger Lemon Creme cookies made by Carr’s. I haven’t seen them in a while and it’s likely that Trader Joe’s has stopped carrying them. But I remember the taste of them vividly, the crisp bite of ginger paired with the sweet tang of lemon. So when I thought about making low carb gingersnaps, my mind went to the next logical step of sandwiching lemon creme between them. How could I possibly go wrong?
For the gingersnaps, I took what is basically a low carb snickerdoodle recipe (there are many versions online, but I followed the one from Kalyn’s Kitchen) and added in the spices that would normally be found in gingersnaps. I made a number of changes to the cookie recipe, as I was using erythritol and stevia to sweeten, and I wanted to add in some flax seed meal for its bulk and its binding properties. For the lemon creme, I played around with my basic low carb buttercream recipes until I had the right consistency and taste.
The Results: Well, these didn’t turn out quite the way I intended, but the good news is that they are fantastic just the way they are. The cookie itself is much softer and more cakey than a regular gingersnap would be. I have yet to achieve a low carb cookie that has the crisp, chewy consistency of a traditional one, but no matter here. The gingery spicy flavour pairs beautifully with the lemon creme filling, and the final product is more like a mini whoopie pie. And there is nothing wrong with that! I can hardly keep my hands off these things and have been having been eating them several times a day. That’s the danger of low carb treats that don’t raise my blood sugar…I feel no guilt having them for breakfast, lunch, dinner, dessert AND snacks!
Ginger Lemon Cremes (or Ginger Lemon Whoopie Pies, if you prefer)
Cookies:
1 ½ cups almond meal/flour
¼ cup flax seed meal
¼ cup granulated erythritol
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ cup butter, softened
1 egg
2 tablespoon almond milk
1 tablespoon dark molasses (optional, for browning and flavour)
½ teaspoon vanilla extract
18 drops stevia extract
Filling:
2 oz cream cheese, softened
2 tablespoon butter, softened
3 tablespoon powdered erythritol
3 tablespoon whipping cream
1 tablespoon lemon juice
2 teaspoon freshly grated lemon zest
8 drops stevia extract
For the cookies, in a medium bowl, whisk together almond meal, flax seed meal, erythritol, baking soda and spices.
In another bowl, beat butter on medium until light and fluffy. Add half of flour mixture, egg, almond milk, molasses, vanilla and stevia. Beat together until well combined. Add the remaining flour mixture and beat until fully combined (dough may be quite stiff).
Scrape down beater to remove all the dough and then cover and chill in refrigerator for at least an hour.
Preheat oven to 350F and place rack in top third of oven. Line two baking sheets with parchment paper.
Roll spoonfuls of dough between palms into ½ inch balls and place on baking sheets at least 2 inches apart. Press down on each cookie with palm to about ¼ inch thick. They will spread and flatten more while they bake.
Bake 12-14 minutes, or until tops are golden and set and edges are just beginning to brown. Let cool on pan for 10 minutes and then remove to a wire rack to finish cooling.
For the filliing, beat cream cheese and butter on medium until smooth. Add remaining ingredients and beat until well combined.
Spread creme on the bottom of cooled cookies and top with another cookie. Let filling set for 20 minutes or so before serving.
Serves 15. Each sandwich cookie has a total of 10.1g of carbs, but only 4.5g if you subtract erythritol.
I will confess to being so proud of these tasty little cookies/whoopie pies, I submitted them to Your Best Recipe over on Nancy’s blog, Spiciefoodie. Please head on over there and check out all the other delicious submissions.
Pam Vienneau says
I might just make the cookie part to go with a sugar free pumpkin dip for the holidays!
Lia says
These look so good… I was wondering how the baking time would change if I made them in a whoopie pie tin?
Carolyn says
I think it depends on the size of the tin. Just go for it, and check them at least every 5 minutes!
Renee says
Carolyn, I made these today. I have no words to describe my joy! I added 1/4 cup of minced crystallized ginger to the filling and have now found a new favorite cookie. These are perfect! Thanks so much for sharing.
Carolyn says
Oh my, I haven’t thought about these cookies in a looooong time. They were good!
Renee says
AND, my family devoured them. I can convert them to grain free through sweet temptations like these cookies. 😉
Catherine H. says
I did not find these too cakey at all. My cookies acquired a lovely browned, crispy bottom, but maintained a soft interior–they were light and airy. So good! I never think of lemon or ginger when I think of dessert, but the flavors came together beautifully here. I also came up with more than 15 cremes–around 23, I think–and I am certainly not complaining. I saw that I was accidentally stretching the dough, so I mixed up a little extra creme to match it. Excellent low carb cookie recipe. Let's see if I can make them last longer than today! I've never tried the Trader Joe's version, but I don't think I'll need to after this.
Sarah says
I first saw these over on TasteSpotting, and I had no idea they were supposed to be low-carb! These biscuits just look so magnificent, I thought they were full-carb ones 🙂
I can't bake them, though, because I have anaphylaxis from eggs, but it's great to see someone so talented cook tasty low-carb treats! Keep up the great work!
Patty says
I love your creativity – these sound delicious!
Island Vittles says
These look delicious — and soft and chewy is how I like my sandwich cookies! Theresa
Shirley says
My first thought when you said they came out softer and cakier was, whoopie pie! I think that sounds even better than crispy gingersnaps.
Spicie Foodie says
Your cookies look delicous and I love the stacked photo, so cute. Why is that the once the holiday season shows up it seems like we all have cookies on the mind? Well either way I am glad cookie season is here. Thanks again for joining our YBR event this month, and I hope you will join us again next month. Happy Halloween and have a great week.
Pegasuslegend says
Stopping by from Spicie Foodie these really are a great change of pace love the filling, perfect for fall glad I was able to find these Thanks!~
Barbara @ Modern Comfort Food says
I'm a life long ginger snap addict — the spicier and crisper the better — and the flavor combination you've used here is so intriguing. I've never tried a filled version of the cookie but must do so pronto. Great recipe!
becca says
these are gorgeous and look delicious!!!
Dawn says
I just made these yesterday, with the only difference being that I made the filling vanilla instead of lemon. (One kid dislikes lemon.) They are great — by far one of the best low-carb cookies I've tried so far. (One of the others is your "Notella" cookies.) 😉 I think I'll be making another batch today. . .
Pam @ Kitchen Cookware says
I like the sound of falling in love over ginger cream cookies, what a wonderful story to tell!
I have never seen these cookies at TJ's now, so I am going to try and see if that sparks anything between hub and I. 🙂
Taylor says
Even though they didn't turn out as you expected, the combination of ginger and lemon sounds heavenly! They look great too!
Keaton says
Nothing like a healthy dessert that looks AND taste great! Love the post!
Jenny says
Looks delicious! I love this take on whoopie pies!