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GET IT NOWMy Healthy Gingerbread Cookies Are A Holiday Favorite With No Refined Sugar
I first made these healthy gingerbread cookies about 10 years ago and it was my very first attempt at cookie cutter cookies! Since then, I’ve tested and tweaked the recipe year after year (including most recently adding more ginger), until the dough rolls and bakes just the way I want it to. Now they’re one of my favorite holiday treats to make, especially with my kids, and the best cozy treat with bullet coffee, eggnog, or even a glass of almond milk. Here’s why these sugar free gingerbread cookies have stood the test of time:
- All the gingerbread flavor – They taste sweet and spiced, just like you’d expect, with a lovely, soft and chewy texture.
- A lighter holiday cookie – These healthier gingerbread cookies have just 77 calories, all with real food ingredients, so you can enjoy them this holiday season and still feel good. No one ever guesses they’re sugar free and gluten free, and I’m not telling! 😉
- Quick and easy to make – It’s just 25 minutes from start to finish, and the decorating is so much fun (but feel free to leave them plain, too).
If you want some healthy gingerbread cookies for the holidays, grab your cookie cutters and make these with me!
“Solid recipe. Versatile in that cooking short yields a soft cookie and cooking longer gives you a ginger snap type cookie. Spices are perfectly balanced and the tastes genuine. Happy to have these in the rotation. Merry Christmas!”
-Steve
Ingredients & Substitutions
Here I explain the best ingredients for my healthy gingerbread cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I always use this one because it’s super fine and gives the cookies that soft, bakery-style texture. Many brands are too coarse and leave baked goods grainy. If you need a substitute, coconut flour is too dry, but you can try sunflower seed meal.
- Besti Brown Monk Fruit Allulose Blend – This is my go-to for soft, chewy, and yes, sugar free gingerbread cookies with real brown sugar flavor. It also adds moisture to the dough, which helps with texture. I’ve tried this recipe with many other sweeteners over the years, and nothing else is quite the same. Many brands (including ones labeled “monk fruit” or “stevia”) contain erythritol and dry out the cookies. If you use something else, I’d at least add a few drops of real molasses to make up for it… but seriously, I promise you won’t regret trying Besti Brown. 😉
- Unsalted Butter – If you only have salted, just cut back on the added salt.
- Egg – Use a room temperature egg so it mixes in smoothly. If it’s cold, it can make the butter clump. I don’t recommend substitutes here, sorry.
- Spices – Of course the most important one is ground ginger, but I also add cinnamon, cloves, and a little nutmeg. I actually added more ginger in my most recent version below!
- Baking Powder (I like this non-GMO one) for lift, Vanilla Extract for flavor, and Sea Salt for balance
How To Make Healthy Gingerbread Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. Stir together the almond flour, spices, and baking powder in a medium bowl. I usually use a whisk for this part.
- Cream the wet ingredients. In a large bowl, use a hand mixer (this is the one I use) to beat the butter and Besti Brown sweetener, until fluffy. Then, mix in the egg and vanilla.
- Make the dough. Add the dry ingredients to the wet and beat until a dough forms. It’ll be soft, but that’s what we want.
- Chill. Shape the dough into a ball and stick it in the fridge to firm up.
- Roll and cut. Roll the dough between two pieces of parchment paper, until it’s thin enough for cookie cutters. Cut out shapes (I used these cookie cutters), re-roll the scraps, and keep going until all the dough is used up.
- Bake. Pop the healthy gingerbread cookies into the oven and bake until the edges are golden. Let them cool before frosting.
- Frost. I like piping on my sugar free cream cheese frosting with this easy piping set. For the “lazy way”, just heat some cream cheese and add powdered sweetener to taste, then slather over the cookies. You can totally leave them plain, too!
My Recipe Tips
- My shortcuts if you forgot to bring your egg and butter to room temperature: For the egg, just place it in a bowl of warm water for a few minutes. For the butter, fill a stainless steel bowl with boiling water and place the butter on a plate. After a couple minutes, empty the water, dry the bowl, and place it upside down over the plate. The heat from the metal will soften the butter gently.
- Chilling this cookie dough is a must. It’s too soft and sticky at room temperature. If it starts getting too soft while you’re cutting shapes, just pop it back in the fridge for a few minutes to firm up again.
- A marble rolling pin like this keeps the dough cold for longer. It sounds fancy, but is actually super affordable! I used an older one in my picture above and it didn’t work nearly as well as the linked marble one I use now.
- Want these healthy gingerbread cookies sweeter? You can add 1-3 extra tablespoons of Besti Brown if you prefer. For me, the 1/2 cup in this recipe is just right and not super sweet.
- For a chewier texture, add 1/4 teaspoon of xanthan gum. I personally prefer the cookies without it, but it does help with structure.
- Use a good baking sheet, and avoid dark ones. This one never warps in the oven, and the lighter color means the cookies don’t over-brown.
- Use an extra thin spatula to lift the sugar free gingerbread cookies. I learned this trick while testing this recipe. A super thin spatula like this slides right under the cookies without messing up the shapes!
- If your gingerbread men lose an arm or leg on the way to the pan, just press it back on or reshape it. If it’s too far gone, I just roll the dough back out and try again.
- Or just cut them right on the baking sheet. A reader shared this tip and it’s genius! Roll out the dough, place it on the pan, cut your shapes, then peel away the extra dough around them. I always do it this way now.
- These taste just as good baked into simple rounds, especially if you’re short on time. If you do want to make shapes, I used this exact cookie cutter set in the photos, and it has 11 different shapes and is so fun to use.
- These healthy gingerbread cookies should look slightly soft in the center when you take them out. They’ll firm up as they cool, and that’s how you get that perfect chewy texture.
- You don’t need a piping set, but it makes decorating easier. And this is coming from someone who is not great at decorating, ha. I usually use this set for my cakes and cupcakes, but for these cookies I prefer these smaller ones. You can also just use piping bags on their own and snip the corner teeny-tiny to make thin lines.
- If you’re storing the cookies on the counter, wait to frost until just before eating. That way, they can stay fresh on the counter. The frosting itself needs to stay in the fridge, so I prefer to add it last-minute.
Healthy Gingerbread Cookies (No Refined Sugar)
My healthy gingerbread cookies are chewy, spiced, and easy to make. You won’t believe they're sugar free and gluten free!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
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In a large bowl, use a hand mixer to beat the butter and Besti Brown for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
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Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
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Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
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Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use cookie cutters to cut out cookie shapes and transfer them to the parchment paper. When you've cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you've used up all the dough.
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Bake the healthy gingerbread cookies for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling or frosting.
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Optional step: If you want frosting, make my cream cheese frosting like this and pipe onto the cookies.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you get soft, chewy cookies, my tricks for cutting shapes, how to frost these easily, and more.
- Storage: Keep these healthy gingerbread cookies in an airtight container on the counter for a few days, or refrigerate them for up to a week. Keep the frosting in the fridge and wait to frost until right before eating.
- Meal prep: You can bake the cookies ahead of time, or make the dough in advance and store it in the fridge. When you’re ready, just roll it out and bake.
- Freeze: These freeze well for up to 3 months, or you can freeze the ball of dough (wrapped in plastic).
- Note on nutrition info: These numbers are for the cookies only and don’t include frosting, since that can vary depending on how much you use.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Gingerbread Cookies
127 Comments
Marcia
2These turned out amazing. I used golden sweetener and a spoon of blackstrap molasses for the sweeteners. I also did not roll them out, but instead made balls and slightly flattened them. I baked until set. This made wonderfully chewy and delightfully spiced cookies. The cookies were good on day 1, but they were even better the next day.
Susan Montgomery
1I have really enjoyed making these. They are simple, quick and nutritious.
My speed method is not as pretty, but we consume a lot of these. It is the perfect little snack.
I melt the butter and mix everything but the almond flour together – Blending well then adding the almond flour last
I am still waiting for my delivery of brown monk sugar so I had to make do with Splenda and here are my tweaks: I add a little more salt and all the spices. I double the recipe and make two slice and bake rolls – I put one away for later, in the refrigerator. I know I will be making it soon, so no need to freeze.
I cut the roll into 24 slices then put them on a cookie sheet and pat them flat. I bake until they’re nicely brown. They are a bit more crumbly, but we like the “pecan sandy” texture.
The Splenda has an aftertaste that I do not love, but the extra salt and spices help. I’m hoping that the monk sugar will be better. Thanks for a great recipe!!
Maya | Wholesome Yum
0Thank you so much for sharing, Susan! That sounds like a great shortcut. The texture will be a bit different with melted butter than beaten, so just keep that in mind, but the rolling and slicing is a nice time-saver. Also, yes, you’ll get a better texture and no aftertaste using Besti Brown, so hope you get to try that sometime. Enjoy either way!
Jennifer
1A+ on this one too – gingerbread cookies are not just for Christmas! I used grated fresh ginger for both these and the ginger snap recipe and they were both delicious. The taste of the gingerbread is complex and just a little spicy. It’s also left the house smelling like there’s been an exotic Christmas candle burning! I meant to make icing but we ate them before I got around to it – I’ll have to edit my comment the next time I make these!
My only challenge was in the rolling-and-cutting stage – despite being well-refrigerated, the dough warmed up quickly which made it difficult to separate the cut shapes from the background. So I made the first batch of stars (it was the only shape I had!) and baked them while the rest of the dough re-refrigerated.
If you make these thicker, they’re a little chewier, which is nice; if you make them thinner, they’re more crisp and “snappy,” which is also nice. I treated myself to a whole batch of animal cookie cutter shapes from Amazon which are on the way!
Steve
1Solid recipe. Versatile in that cooking short yields a soft cookie and cooking longer gives you a ginger snap type cookie. Spices are perfectly balanced and the tastes genuine. Happy to have these in the rotation. Merry Christmas!
Deni Halterman
0Oh My Goodness! This is a winner. I made these for me and made a regular old fashioned recipe for the rest of the family. Maya’s recipe is so much tastier. so much so that my cookies disappeared before the others AND I never go to frost them!!
Besides tasty they were moist.
Wholesome Yum D
0I’m so happy to hear that, Deni! What a compliment that your cookies disappeared before the others, even without frosting! So glad they turned out moist and delicious for you.
Chris
0After making these, I noticed that it calls for a full one TABLESPOON of cinnamon. I’m guessing this is an error. These were awful.
Maya | Wholesome Yum
0Hi Chris, Sorry to hear your cookies didn’t turn out as expected. This is a pretty normal amount of cinnamon for gingerbread cookies and is not an error. I’d love to help if you can describe what your cookies tasted like. Did you make any changes to the recipe or ingredient substitutions?
Claire
0Can you use non dairy substitute like coconut oil and how much would I need?
Maya | Wholesome Yum
0Hi Claire, Yes, you can use the same amount of coconut oil, but the flavor and texture will be different.
Marya
0Hi Maya. How many cookies does this recipe yield? I’m trying to decide if it would be worth making, as I’m sensitive to allulose. Total allulose amount for this recipe is 96 grams…so I just need to figure out the approximate amount per cookie.
Thanks so much!
Maya | Wholesome Yum
0Hi Marya, It depends on the cookie cutters you use, but with the ones I used I got 24 cookies. Hope this helps.
D
0I can’t wait to try your recipe. I am not concerned about making the cookies sugar free and would like to use coconut sugar. Would the 1/2 cup 1:1 ratio work here? Also, should I add a little liquid like milk, water, maple syrup due to the swap and if so, how much? Thank you!
Maya | Wholesome Yum
0Yes, you can use the same amount of coconut sugar if you prefer. I would not add any liquid.
D
0Thank you Maya, can’t wait to make these with my son for Christmas!
Joan
0Can you use maple syrup as the sweetener?
Maya | Wholesome Yum
0Hi Joan, No, I don’t recommend doing that because you’d end up with a runny batter instead of a cookie dough. You’d need different ratios for everything else for a liquid sweetener to work. I do have a recipe for almond flour chocolate chip cookies that uses maple syrup.
Jenifer
0Cool thanks. I would like to try the gingerbread cookies.
Maya | Wholesome Yum
0Hope you love them, Jennifer! Please let me know how they turn out.
Laura
0Hi, what kind of sugar free product could I use for decoration?
I’m totally new at this. Thanks!
Maya | Wholesome Yum
0Hi Laura, I recommend using my sugar-free cream cheese frosting for icing your keto gingerbread cookies.
Joanne
0Hi. Thank you for this recipe. Unfortunately I can’t have almonds due to my history of kidney stones. Is there a substitute for the almond flour? I have read that sunflower flour can be a good substitute for some recipes (and measures the same as almond flour as opposed to coconut flour) but I’m not sure if it will work in this recipe. Do you have any suggestions?
Maya | Wholesome Yum
0Hi Joanne, Sunflower flour is usually a good alternative to almond flour. Please let me know how these turn out for you with that if you try it out.
Linda
0Loved these gingerbread Christmas cookies but will add more ginger next time. Thanks
Maya | Wholesome Yum
0I’m so glad you loved them, Linda! I know this is an older comment so you might not see this, but want to address for other readers that I now agree and have since updated the recipe from 1 1/2 teaspoons of ground ginger to 2 teaspoons.
Ben
0Made these today. Had to add another 5T of butter to have something even resembling dough.
They taste like slightly burned cardboard dust.
0 out 5 stars. Do not recommend.
Maya | Wholesome Yum
0Sorry to hear that, Ben! That sounds very odd and like you made some change to the recipe, as 5 extra tablespoons of butter is a lot. Did you use other brands of ingredients? Sometimes this can make a big difference depending on what you substituted.
Abi
0I love these!!
Vickie Isom
0I added 1/2 teaspoon of xanthan gum as a binder. Also would recommend 2 teaspoons of ginger and 1/2 teaspoon of the cloves. Also increase the nutmeg and cinnamon as is not much flavor. I will try again.
Susan Montgomery
0Xanthan gum is a great idea. I will try that. I agree that the recipe needs significantly more ginger and clothes. I think a pinch more salt improves it as well.
Sandra
0Maya: Something is wrong with the cookie sheet button. When clicked on, it takes you to Reynolds aluminum foil at Amazon.com.
Wholesome Yum D
0Hi Sandra, The link has been updated… here is the link for the baking sheets.
Virdjinia
0Can you use erythritol instead of allulose?
Maya | Wholesome Yum
0Hi Virdjinia, Sorry, no, I don’t recommend it. Erythritol will make the cookies dry, and they won’t have the brown sugar flavor, either.
Jenn
0Could I use erythritol and monk fruit sweetner and some molasses in place of the brown sugar blend you use?
Maya | Wholesome Yum
0Hi Jenn, I don’t recommend this, as erythritol-based sweeteners will make the cookies dry.
Debbie Mcneill
0I used monk fruit with erythritol and 1 extra tsp of baking stevia.
Kristine
0Liked this recipe but noticed salt is not included in any of the steps. I added it to the dry ingredients. Perfect evening with my kids making cutouts! Thanks for sharing!
Maya | Wholesome Yum
0Hi Kristine, I know this is an older comment and you might not see this, but wanted to address for anyone reading, I have updated the recipe and it does include salt now. Hope this helps, and I’m glad you liked the recipe otherwise!
Marge
0These came out perfect. I used a little inulin mixed with truvia brown sugar blend bc that is what I had on hand.
Marge
0It sounds great. I have allulose and stevia brown sugar can I blend these bands use instead?
Maya | Wholesome Yum
0Hi Marge, There are many types of “stevia brown sugar”, so it’s hard to know without more info, but many brands of stevia use erythritol as a filler, which is drying. I tested this recipe with and recommend Besti Brown Monk Fruit Allulose Blend because it bakes and tastes like real brown sugar. If you still want to try something else, you can use my sweetener conversion chart but it would be up to you to figure out amounts blending two sweeteners together. Let me know how your cookies turn out if you try the recipe!
Leet
0Can overmixing be an issue with this dough, or not really?
Wholesome Yum M
0Hi Leet, Overmixing isn’t too much of a concern in this recipe. Mixing more than necessary will create a bit of heat, so don’t skip the refrigeration step before rolling and cutting your cookies out!
Heather
0I am hoping to make some thick, airy snickerdoodle cookies and similiar ginger cookies. For the ginger ones, do you recommend this recipe and just make them balls that you refrigerate before baking, or do you have another recipe that would be better for this type of cookie (verses a rolled, super thin cookie)?
Thanks!
Wholesome Yum M
0Hi Heather, If you are not wanting to roll out gingerbread men, then you can use this recipe for Ginger Snaps. Here is a recipe for Snickerdoodles too. Enjoy!
Jennifer P
0I tried this recipe and I was really looking forward to it, cause of the good reviews. I followed the recipe exactly (but I added a little extra cinnamon and nutmeg because I love the flavors) but the dough was dry and I couldn’t really roll it out without it breaking apart. After baking the cookies tasted dry and seemed to have a gritty texture and I’m not sure why. Is that normal with almond flour?
Wholesome Yum M
0Hi Jennifer, Did you refrigerate the dough before rolling and baking? It helps the dough to fully hydrate and become workable. The texture is not exactly like cookies made from wheat flour, but they shouldn’t be overly gritty. For the best results, make sure you are using “fine” or “super fine” ground almond flour and not almond meal.
Heidi Stoll
0(I usually LOVE your recipes but this one not so much.)
Sea salt is not mentioned in the instructions so I missed it. . Maybe that’s why they didn’t taste very flavorful. I thought the dough tasted bland. It was missing molasses or cloves or something too. Not sure.
Sonya Mendoza
0I have allspice, can i substitue that for the cloves, cinnamon, etc?
Wholesome Yum M
0Hi Sonya, Allspice isn’t really a replacement for cloves and cinnamon, but a compliment to it. If you are familiar with using allspice on its own, then it may work fine, as it has similar “warm spice” attributes.
Janice
0My cookies came out great. Recipe worked well. I made mine minnie gingerbread men and made them a bit thicker. I did substitute sugar for monk sugar. For me it could have a bit more flavour but still very yummy and easy to make 🙂
Nina Doran
0I made this,well I tried to make it. I did everything exactly as the recipe. Chilled the dough,everything. My dough was very moist,seemed like too much butter but can’t tell. I could not lift the cookies off the paper .too gooey. What did I do wrong!
Wholesome Yum M
0Hi Nina, I am sorry these cookies didn’t turn out well for you. There isn’t a lot of moisture added to make this dough come together, but it does sound like your dough was too wet to use. You can try adding extra almond flour into the dough until you reach a workable consistency. I recommend you check out the video before doing this, so you’ll know what to look for. I hope this helps!
Kristin
0Do these cool hard enough to build a gingerbread house? My husband and I are interested in trying this, acknowledging that it could go terribly, haha!
Wholesome Yum M
0Hi Kristin, I am sorry, these will not harden enough to create a gingerbread house. There are several non-edible recipes online if you are looking to build a gingerbread house.
Nellie Tracy
0Great keto recipe for the holidays! Delicious!
Shadi Hasanzadenemati
0I love that this recipe uses fresh vegetables! Can’t wait to try it!
Nancy Emery
0Hi Maya! I made the gingersnap recipe twice and burnt the cookies both times – you’d think I would learn. I missed the great ginger taste in traditional gingersnaps with molasses. Do you think I could add some molasses and more ginger to these cookies without messing up the ratios? I know it would result in a little more carbs but would be willing to sacrifice if only I could get that spicy ginger taste I love.
Wholesome Yum M
0Hi Nancy, Yes, feel free to adjust the amount of ginger to your liking. 1 tablespoon of molasses will work, but be prepared to add a scant amount of amount flour if needed to keep the right consistency. Enjoy!
Jean M Manzoor
0Just an FYI, you have salt on the ingredient list but don’t mention it in the steps. I assume it goes in with the other dry ingredients but wanted to point it out.
Wholesome Yum M
0Hi Jean, Yes it goes in with the dry ingredients. Thank you!
Georgianna Wood
0These look great. Since they’re so hard to transfer, can we just leave them on the parchment paper where they are, and slide the cookies AND the parchment onto the cookie sheet?
Susan Montgomery
0That is a great idea to leave them on the parchment paper. I have rolled them out on the cookie sheet and used a spatula to press/cut them into diamond shapes. I just scrape off the edges and make a few patted patties to bake “for the cook” cookies
Wholesome Yum M
0Hi Georgianna, Yes, that will work fine. Work quickly and that method should work well.
Megan
0I wish they were sweeter. It was a lot of flavor but very little sweetness, so if you aren’t making the icing, add some extra sweetener, especially if you’re baking kids who are used to sweet cookies.
However, I am not much of a baker, and the recipe was very easy to follow. My kids were able to help a lot! I will make them again, but add more sweetener.
Michelle
0Thank you for sharing this recipe! I’m featuring some holiday favorites on my blog and have linked to this post (and a few others).
I’ve been keto since the summer and have dropped 40 pounds. I’m struggling with the holidays though. Thank you for providing alternatives!
Deana
0Can you use dairy free vegan butter and egg replacer in this recipe?
Jennie Mills
0I have baked a million things, and I have never noticed anything bad with using dairy free butter. No one notices, I also use dairy free whipping cream….same thing! Not a blink from anyone suspecting.
Wholesome Yum M
0Hi Deana, I have not tested this with vegan butter or egg replacer. The recipe should still work fine, as long as the properties of the subs are the same as the original foods.
Marilyn
0There was no way I was getting the gingerbread cut out off the mat where I rolled it out so I just made balls and I’m cooking hope they are tasty. Yes they are tasty will definitely make again.
Regano
0I’ve enjoyed your recipes for a while. Love making these cookies. I am diabetic and tend to split hairs on portion sizes, etc. So, when I roll out my special bakes, I use parchment and two plastic dishwasher safe school rulers. Pat the chilled dough into a log shape almost the length of the baking sheet. Place rulers on each long side and roll along the length with the pin resting on both rulers. I get a uniform thickness appropriate for a bakery style cookie with no high or low places. When finished baking, I lift the parchment, with cookies still on it to the cooling area, no breaks!
Laura Wall
0I switched out the Swerve (erythritol), with the brown sugar Swerve, and it was fantastic! I rolled mine into balls, squished them down a bit and baked. They are perfect!
Gaye Miller
0These are good. I will add a little more sweetener next time. I had no problem rolling them out or transferring to cookie sheet. I chilled the dough overnight. I only lost one head! 🙂
Thanks for this recipe!
Kathryn
0These look soooo good and I really want to try them but I am actually allergic to nuts so I can’t use the almond flour. I saw that you said that you wouldn’t recommend coconut flour but since I’m doing a low carb diet I don’t know of another option. If I were to try coconut flour, do you have any recommendations on how to make it actually semi-decent? I just miss having holiday food so I’d love for this to work haha
Maya | Wholesome Yum
0Hi Kathryn, This recipe won’t work with coconut flour, sorry. It would require multiple other changes and developing a new recipe entirely. If you can’t have almond flour, I recommend replacing it with sunflower seed flour/meal instead.
Nikke
0I’m trying to add this recipe to my calorie tracker and just a bit confused. This entire recipe is one serving size?? I have a large cutter too so just curious about how many cookies this made?
Maya | Wholesome Yum
0Hi Nikke, The recipe makes 10 large cookies using the cutter I used (link in the post above!) and one cookie is a serving.
Rita loyd
0I have nut allergy. What gluten free flour can I replace almond with? Would oat flour work?
Maya | Wholesome Yum
0Hi Rita, I haven’t tried these with oat flour. That would probably work and would be gluten-free, but not low carb. Sunflower seed meal would also work and would be low carb.
Victoria
0Are these cookies soft or crisp? Any tips on how to make this a soft chewy cookie?
Maya | Wholesome Yum
0Hi Victoria, It depends on how thick you make them. They will be more soft and chewy if they are thicker, more crispy if they are thinner. You can also add a little bit of psyllium husk powder or gelatin powder to make them more chewy (just 1-2 tbsp for the entire batch).
Barbara
0Can I use monk fruit as a sweetener? If so how much ?
Maya | Wholesome Yum
0Hi Barbara, Yes, you can. Check the sweetener conversion calculator here.
Vicky Davis
0What if you cut out the cookies on the parchment that you rolled them on and just remove the dough in between cutouts, instead of transferring? Just transfer the parchment sheet to a baking sheet. IDK
Maya | Wholesome Yum
0Hi Vicky, Sure, you can do that too!
Sue
0Do you think this recipe would work with unrefined brown sugar instead of erythritol?
Maya | Wholesome Yum
0Hi Sue, Yes, but they would not be low carb or sugar-free, if that matters to you.