Ingredients
- Dry Ingredients:
- 2 cups (224 g) almond flour
- 2 tbsp grassfed gelatin
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp ground cloves
- Wet Ingredients:
- ½ cup (113.5 g) butter (softened)
- ½ cup (125 g) almond butter
- 1 cup (182 g) Swerve Brown (or sweetener of choice)
- 2 large eggs (room temperature)
- 2 tsp molasses (optional)
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone liners.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
- Prepare Wet Ingredients: In a large bowl, beat the softened butter, almond butter, and Swerve Brown (or chosen sweetener) until smooth. Beat in the eggs, molasses (if using), and vanilla extract until well combined.
- Combine Dough: Add the dry ingredients to the wet ingredients and continue beating until the dough comes together.
- Shape Cookies: Roll the dough into 1-inch balls and place them a few inches apart on the prepared baking sheets. You should get about 40 cookies.
- Bake: Bake for 5 minutes, then remove the cookies from the oven and gently press them down to encourage spreading. Return to the oven and bake for an additional 7 minutes, or until just barely golden brown. The cookies will still be soft.
- Cool: Remove from the oven and let the cookies cool completely on the baking sheet. They will firm up as they cool.
Notes
- Store in a covered container for up to 5 days at room temperature.
- Refrigerate for up to 10 days.
- Freeze for up to 2 months. You can also freeze the raw dough; thaw completely before rolling into balls and baking as directed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.7g
- Protein: 3g
- Cholesterol: 25mg
