Gingernut cookies are crispy and full of holiday spices. This cookie is delicious on its own, enjoyed with a hot cup of tea. My main reason for having a big ol bag of these low-carb Gingernut cookies in the freezer this time of year, however, is to crumble it up and use it as graham cracker crust. I have a few holiday desserts coming up that utilize these tasty cookies in the crust. So make a bunch and fill your freezer!
2 cups almond flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon sea salt
10 tablespoons butter (1 stick plus 2 Tbls)
1 cup granular Swerve
¼ cup molasses
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium-sized mixing bowl combine the flour, baking soda, ginger, cinnamon, cloves and salt.
In another bowl beat the butter and swerve together. Add in the flour mixture gradually, while mixing until fully combined.
Stir in the molasses and the egg, mixing until fully combined.
Place the dough on the prepared baking sheets using a Tablespoon as a scoop. The cookies will expand a LOT so space them out. Bake in the preheated oven for 12 minutes. Remove from the oven and allow the cookies to cool on the pan. Do not attempt to move the cookie while still warm. Once the cookies have come to room temperature they will become solid and crispy, and easily removed from the pan. Enjoy!
These cookies are my secret ingredient for making low-carb graham cracker crust! You’ll find this crust in many of my upcoming pumpkin and holiday-flavored desserts. My advice is to make a big batch and keep them in the freezer, so you’ll have crust ingredients on hand. Enjoy!