Keto/Low Carb Holiday Cookies- Ginger Cookie Recipe edition/No Almond Flour
It's Christmas cookie time and people have been asking for ginger cookies so I thought I better get on it. So using my husband as a guinea pig for the crispy cause I'm not a fan, I got that one down and the chewy one is my fav, so buttery and soft, so I got ya covered either way!
If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.
Also for any questions you can find my email address or contact me through my website.
I have a PO box for anyone interested in sending things also.
Buy Me a Coffee-
Perfect Keto Link:
Code for 20% off- KETOUPGRADECHEF
Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
Patreon:
Address:
Alycia J Distefano
P. O. Box 56
Derby, NY 14047
Instagram-@Ketoupgradechef
Reddit-u/KetoUpgrade
Facebook Page -
Business Inquires:
Keto Upgrade e-mail - ketoupgrade.info@gmail.com
Keto Chewy Ginger Cookie Ingredients
224 g/2 Sticks/8 oz. Salted Butter (softened)
240 g/1 1/4 Cup 1:1 Packable Brown Sugar Substitute
1 Egg (room temp)
58 g/2 Scoops Unflavored Whey Protein Isolate
42 g/1/4 Cup + 1 1/2 Tbs. (approx.) Coconut Flour
2 tsp. Arrowroot Powder
1 Tbs. Gelatin
2 tsp. Baking Soda
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
Macros: 2/24
180 Calories
16 g Fat
23 g Total Carbs
1 g Fiber
20 g Sugar Alcohol
2 g Net Carbs
7 g Protein
Keto Ginger Snap Cookie
112 g/1 Stick/4 oz. Salted Butter (softened)
96 g/1/2 Cup Granular 1:1 Sugar Substitute
96 g/1/2 Cup Golden Monkfruit/Erythritol Blend
1 Egg (room temp)
58 g/2 Scoops Unflavored Whey Protein Isolate
30 g/1/4 Cup Coconut Flour
16 g/2-3 Tbs. (approx.) Egg White Protein Powder
1 1/2 tsp. Baking Soda
1/2 tsp. Xanthan Gum
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1/4 tsp. Ground Clove
1/4 tsp. Salt if using unsalted butter
Macros: 1/18
70 Calories
6 g Fat
12 g Total Carbs
less than 1 g Fiber
11 g Sugar Alcohol
1 g Net Carbs
5 g Protein
Blog Link to Full Recipes:
Healthy Gingerbread Cookies (SOFT and CHEWY - Gluten Free, No Butter)
Healthy Gingerbread Cookies
Today I'm going to show you how to make gingerbread cookies without molasses.
These healthier gingerbread cookies have no sugar, no white flour and no butter.
They're more nutritious than regular Christmas cookies, and you can enjoy these without feeling guilty.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy Baked Churros:
✅Healthy Cinnamon Rolls:
✅Healthy Oatmeal Carrot Cake:
✅Healthy Molten Lava Cake:
This is why you'll love these gingerbread man cookies:
They're soft in the center, but crispy on the edges.
They're packed with holiday spices.
They're great recipe to make with your family.
They're gluten free and almost vegan.
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
GINGERBREAD COOKIE RECIPE
(makes 12 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup tapioca starch or cornstarch (30g)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (60ml)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 egg
NUTRITIONAL INFO (per cookie):
97 calories, fat 1.4g, carb 18.4g, protein 2.5g
Healthier icing:
2 tbsp coconut cream
2 tbsp extra virgin coconut oil
1/2 tbsp tapioca starch
1/2 tbsp powdered coconut sugar
Preparation:
In a medium sized bowl, mix the dry ingredients, oats, tapioca, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.
In another bowl, add maple syrup, applesauce, vanilla extract and egg or flax egg. Whisk it up well.
Pour the dry ingredients into the wet ingredients, and using a wooden spoon mix until the dough starts to form.
Tranfer the dough to a working surface, and gently knead into a ball. Shape into a disc, wrap it up in foil and place in the fridge for 1 hour.
When chilled, place the dough between two pieces of parchment paper and roll into the 1/4 inch thick.
Cut with your favorite cookie cutter and line the cookies onto a lined baking tray.
Bake cookies at 350F (180C) for 8-10 minutes.
Let it cool in a tray for 5 minutes, then transfer to a cooling rack.
When completely cool, decorate with melted dark chocolate or this healthier icing.
Enjoy!
Soft Baked Prune Ginger Cookies
November 25th 2021 class (Part 3 of 3)
For the full recipe:
Follow us at
Pin us at
Also, visit
Disclaimer: These materials are to be used for informational purposes only. They do not replace professional medical advice, diagnosis or treatment. Please consult your health care provider for advice about your health and medical condition.
Chewy Ginger Cookie Recipes
Want to catch more exclusive behind the scenes videos, hilarious interviews with our hosts, and secret recipes? Join our email list: goo.gl/x2Jp3
Christmastime is here, so we've been baking lots of cookies. While gingerbread men are classic for the holidays, our chefs at recipe wars like chewy ginger cookies way better. All the flavor, better texture, and none of that guilty feeling you get when your dessert is looking back at you screaming not my gumdrop buttons! Learn how to make the ultimate ginger cookies in this recipe war which pits Martha Stewart's chocolate ginger cookies against Paula Deen's southern style ginger cookie. Who will come out on top?
Want to bake these cookies?
Paula Deen --
Martha Stewart -- -
About Recipe Wars:
Each week on Recipe Wars, we our expert chefs recreate famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
Like us on Facebook!
Follow us on Twitter!
Find us on Google+!
Ginger Molasses Cookies | Fresh P
SUBSCRIBE:
This is the best ginger cookie recipe I've had yet. These cookies are soft, tender and deliciously gingery. You can add more ginger by including crystallized ginger available here: but they are just as good without it. For me gingerbread is the taste of Christmas and since these cookies freeze beautiful, they are a wonderful recipe to include on your Christmas or holiday cookie tray.
Gingerbread Molasses Crinkle Cookies
INGREDIENTS
1 stick (1/2 cup) unsalted butter, softened1/2 cup vegetable shortening
3/4 cups sugar
3/4 cup dark brown sugar + more for coating
1/2 cup unsulfured molasses2 large eggs
4 cups all-purpose flour1/2 teaspoon salt2 1/4 teaspoons baking soda
1 tablespoons ground ginger
1 1/4 teaspoons ground cloves
1 1/4 teaspoons cinnamon
DIRECTIONS
Preheat oven to 325°F. Lightly grease 2 large baking sheets.
In a large bowl sift together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening and both sugars until light and fluffy and beat in molasses. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture until just combined.
In a small shallow bowl put 1/2 cup brown sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart.
Bake cookies in batches in middle of the oven 13 1/2 -15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool. Makes around two dozen cookies.
WATCH MORE FRESH P
“Recent Uploads” -
“Cooking” -
“How To…” -
“Play VLOG” -
“Philosophy” -
My Cooks Tools - shopfreshp.com
My Favorite Cookbooks -
My Amazon Store - shopfreshp.com
Contact Fresh P - freshprincesscooks@gmail.com
SOCIAL NETWORKS
Facebook:
Pinterest:
Instagram:
Twitter:
GIANT Ginger Cookies BEST EVER!
Subscribe & check out my other videos! youtube.com/cookingandcrafting
These are so good that I have the doctor's offices begging for them every Christmas :) Oh. And my sister.
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup Brer Rabbit molasses
3/4 cup coarse sugar or granulated sugar
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
in the UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.