Place cookie dough balls sugar side up onto the cookie sheet two inches apart and bake as directed. Chill dough for one hour.
If you, however, prefer a chewier cookie or simply can’t face dealing with.
Ginger snaps recipe with fresh ginger. In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Dip one side of the dough balls into sugar. Slowly add the flour mixture to.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat. Add egg, vanilla, and lemon juice. A big bonus is that these ginger snaps were so fast to prepare and bake!
Beat with an electric mixer until smooth. Sift flour, bicarbonate of soda, salt and ginger together. I keep a bag of homemade almond flour from sprouted or soaked nuts in the freezer most of the time to make grain.
In another mixing bowl, combine together the flour, baking soda, cinnamon, clove, ginger and salt. Roll balls in sugar and place 2 inches apart on cookie sheet, flattening each ball slightly. To a mixing bowl (or stand mixer), add the butter, granulated sugar and brown sugar.
Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Preheat oven to 300 degrees f; Cover with plastic wrap and refrigerate until firm, about 1 to 2 hours.
Place granulated sugar in shallow dish or bowl. To a mixing bowl, sift the flour, baking soda, ginger, nutmeg, cinnamon and salt. Preheat oven to 350 degrees.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or use silicone baking mats). How to make keto ginger snaps.
For the list of ingredients in this gluten free. Cream butter and golden sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes. Use the mixer and blend on low for 30 seconds.
Add dry ingredients to egg mixture, mix and knead well.