Gingerbread Cookies Recipe
A nutrient-packed vegan, keto gingerbread cookies recipe that combines festive flavors with ingredients supporting blood sugar balance, heart health, and hormone harmony.
Equipment
- food processor
- Rolling Pin
- cookie cutters
Ingredients
- 1 cup pecans
- 1 cup walnuts
- 2 tablespoons chia gel 1 cup chia seeds soaked in 6 cups water
- 1 cup shredded coconut
- 10-15 drops stevia
- 1 heaping tablespoon vanilla extract
- Pinch of salt
- 2 ½ teaspoons powdered ginger
- ¼ teaspoon powdered clove
- 2 teaspoons cinnamon
Instructions
- Blend everything in a food processor until it forms a cookie dough that sticks together and rolls into a ball.
- Adjust spices and sweetener to your taste.
- On a non-stick surface like a parchment paper-lined cookie sheet, roll the dough out to your desired thickness.
- Use cookie cutters for festive shapes and re-roll the scraps to use every bit of dough.
- Chill in the freezer to set.
- Decorate with coconut cream, goji berries, or raisins if desired.
- Store any leftover cookies in an airtight container up to a week or store them in a freezer bag in the freezer to enjoy all season long.
Nutrition
Calories: 128kcalCarbohydrates: 5gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 16mgPotassium: 87mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
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