Christmas With My Heavenly Sugar Free Gingerbread Cookies!

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These sugar free gingerbread cookies avoid the brown sugar and molasses that most gingerbread cookie recipes are plagued with…

Have the healthiest sugar free christmas cookies ever!

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Christmas With My Heavenly Sugar Free Gingerbread Cookies!

May 21, 2015

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Directions

1Cream butter and sugar or agave together in a medium sized bowl
2Beat in egg
3Mix dry ingredients together in a separate bowl.
4Add dry ingredients to creamed butter and sugar/agave, ½ cup at a time, until fully combined as one
5If you want to use cookie cutters, wrap dough in saran wrap and chill (if not, drop tablespoon scoops of dough on your cookie sheet and bake and skip #6)
6Roll out dough once chilled, cut out cookies with cookie cutters and bake.
7Bake at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
8Cookies are done when just golden around the edges. Let cool on a cooling rack to keep them crisp. Once cooled you can frost or eat them as preferred

Ingredients

1 cup butter
2 ½ cups of flour
1 ½ cups of organic coconut sugar (diabetic friendly)
1 egg
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. nutmeg
2 tsp. ground ginger

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More detailed directions (with pictures)

This is a super duper easy recipe, I was overjoyed at how quickly I was able to whip up a batch of these delicious darlings.

First of all, here is everything we need 🙂

Our next step is to cream our butter & coconut sugar (or if you prefer agave).

Here is what it should look like if you are using coconut sugar. I personally think this is the BEST option for this recipe, as it is a darker sweetener (closest to brown that I have been able to find) you can’t tell this recipe has no molasses with the coconut sugar.

Beat those eggs in!

Now don’t forget to mix all the dry ingredients together in a separate bowl before adding 🙂 To ensure greatness!

Now, gradually mix that into the wet ingredients. Butter, sugar and eggs.

Mix this batch of wonder up until everything is fully combined and looks something like this.

If you want to use cookie cutters, wrap dough in saran wrap and chill. (If not, drop tbsp. scoops of dough on your cookie sheet and bake)

I see the face of a snake, what do you see?

After the dough has chilled long enough (usually 30min-1hr) we can roll it out into a thin (or thick depending on how you like your gingerbread men) pad of dough on the counter.

*Remember to sprinkle a little flour down first to keep the dough from sticking to your surface.*