Mandy’s Gingernut Cookies – My Ketogenic Kitchen
These cookies are an enormous hit with my son. Now, should you’ve paid attention in any respect to this website, that tidbit will point out to you that they should be fairly darned good as a result of, as I’ve said repeatedly, my son is the pickiest human being to ever stay.To me, these cookies are sort of a pleasant cross between gingerbread and a molasses cookie. They are sturdy sufficient to chop into shapes and maintain up effectively, however they’ve bought a pleasant, smooth-ish texture inside. I choose them bare, however my children each demanded icing so I complied.
You are free to make use of as a lot heavy cream as you’d like within the icing to make it as thick or skinny as your choose. My children aren’t affected person sufficient to permit me to get this to piping consistency and make fancy designs, so I take advantage of simply sufficient cream to make it spreadable and start slathering as rapidly as humanly attainable. If your loved ones is extra affected person, you’ll be able to take the time to make them fairly. In my home, I can barely get the icing on earlier than they start disappearing!
Mandy’s Gingernut Cookies
Ingredients
For the cookies:
- 4 oz (113 g) pecan meal
- 1 tsp floor ginger
- 1/2 tsp floor cinnamon
- 1/2 tsp plain gelatin powder (I take advantage of Knox model)
- 1/4 tsp floor cloves
- 1/4 tsp xanthan gum
- pinch sea salt
- 1/2 stick (2 oz/ 57 g) unsalted butter, softened
- 1 1/2 oz (43 g) Swerve Brown or comparable
- 10 drops liquid vanilla stevia
- 1/4 tsp vanilla extract
- 1 giant egg
For the icing:
- 6 tbsp Confectioner’s Swerve, or powdered sweetener of selection
- 1/4 tsp vanilla extract
- 2 tbsp heavy cream, or sufficient to achieve desired consistency
Instructions
To make the cookies:
- Preheat the oven to 375 levels F and line a baking sheet with parchment.
- In a small bowl, whisk collectively pecan meal, ginger, cinnamon, cloves, gelatin, xanthan gum, and salt. Set apart.
- In a medium mixing bowl, cream collectively the butter and sweetener till mild and fluffy.
- Add the vanilla stevia and cream once more on low.
- Add the vanilla and cream once more on low.
- Add the egg and cream once more on medium till it’s effectively blended.
- Begin beating within the pecan meal combination in three additions, beating on low in between every addition till the dough is simply mixed.
- Chill the dough within the fridge for half-hour.
- Once the dough is effectively chilled, take away from the fridge and collect it collectively right into a ball together with your palms.
- Pat the dough out to about 1/6 of an inch thick. 1/4 inch is a hair too thick and 1/8 was too skinny, so shoot for splitting the distinction!
- Using a small cookie cutter of selection, reduce out shapes and set every one apart rigorously. My ginger person is about 3 1-2″ in size, and a couple of 1/4″ throughout the arm span.
- Gather collectively dough scraps and pat out once more to chop extra shapes. This ought to yield a couple of dozen cookies, relying on how skinny you patted out the dough.
- Arrange on the parchment lined baking sheet and bake at 375 for 8-10 minutes. The middle needs to be set however it’s okay if it nonetheless appears a bit smooth.
- Cool on wire racks fully.
To make the icing:
- Combine the powdered Swerve, vanilla, and heavy cream in a small bowl and whisk collectively, including extra heavy cream if wanted, stirring till easy and to your required consistency.
- Decorate cookies, as desired, and sprinkle the tops with a bit extra cinnamon to garnish, if desired.
- Enjoy!
Notes
Per 1 cookie: 113 cal, 1.4 G protein, 12.1 g fats, 8.9 g carbs, 0.8 g fiber, 7.2 g sugar alcohol, 0.9 g NET carbs
Keywords: Gingernut cookies, iced cookies, vacation, cookie bake
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