Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar substitute
  • 2 teaspoon gingerbread spice (* See notes)
  • 1 large egg
  • 1/4 cup butter (softened)
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1/2 teaspoon lemon juice
  • 1 1/2 cups sugar free powdered sugar

Instruction

  • In a mixing bowl, combine your dry ingredients and mix well, until combined.
  • In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Carefully fold in the dry ingredients and mix well. Using your hands, gently knead the dough and form a ball shape.
  • Cover the ball of dough completely in plastic wrap. Press down on it, and refrigerate for 45 minutes.
  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
  • Place a large sheet of parchment paper onto a kitchen surface. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Using a gingerbread man cookie cutter (or circular ones), cut out cookies and place them on the lined sheet.
  • Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from the oven and let them cool completely, before icing them.