Why do you need to chill the cookie dough?

Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. You will only need about 30 minutes to chill the cookie dough since all the ingredients were cold to begin with. Without chilling, the cookies will spread into a greasy puddle.

Can I make these into keto maple cookies?

Yes! You can easily omit the ginger and make these a simple, yet delicious, keto maple cookie!

Do I have to add nuts to the keto cookies?

No. You will notice in the pictures that I did not add nuts so that I could know exactly how many cookies this recipe makes without nuts.

Do I need to roast the nuts before adding them to the keto holiday cookie dough?

No. The nuts are going to roast in the oven as the cookies bake.

Which keto sweetener can I use for htese keto maple ginger cookies?

I like to use Swerve Brown but any sweetener will work. Feel free to increase or decrease the quantity of sweetener and remember that allulose will cause the cookies to brown slightly quicker and will not have quite the same crispy exterior.

How do I store these easy keto ginger cookies?

Store the cookies in an airtight container for up to 7 days at room temperature or 2 weeks in the freezer. You can also make a big batch of this keto holiday cookie recipe and store the dough or already baked cookies in the freezer for a month.

Easy Keto Maple Ginger Cookies - Gluten-free and Sugar-free

Ingredients

Units Scale

2 1/2 cup almond flour
2 tbsp flaxseed meal
1/3 -1/2 cup brown sugar substitute* (plus additional for dusting cookies with)
1-2 tsp ginger powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
4 oz (113 g) butter, cold, diced
1 cold egg
1 tsp minced ginger (optional)
2 tbsp sugar-free maple syrup
1 tsp vanilla
1 tsp maple extract (optional)
1 cup chopped nuts (optional)

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Instructions

Add all the dry ingredients, almond flour, flaxseed meal, sweetener, ginger powder, cinnamon, salt, baking powder and baking soda, into the bowl of your food processor. Pulse about 20 times or until all the ingredients have been incorporated.
Add the diced cold butter to the food processor. Pulse 20 times or until the mixture resembles coarse sand.
Add the egg, minced ginger (if using), sugar-free maple syrup, maple extract (if using), and vanilla. Pulse until the egg has been incorporated into the mixture. Add the nuts (if using) and pulse until the mixture comes together to form a ball of dough.
Place the dough in the fridge to chill for 30 minutes.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Using a cookie scoop, scoop 1 tablespoon of the cookie dough (you should be able to get 12 cookies per cookie sheet).
Wet your fingers and gently press down on each cookie to flatten the top just a little. Take each cookie and sprinkle it with additional brown sugar sweetener if desired. Repeat with all remaining cookies.
Place the cookies in the middle of the oven and bake for 10-12 minutes. Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a cooling rack to fully cool.

Notes

*feel free to make your cookies sweetener by using 1/2 cup of sweetener

Author: Cat
Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: America, Fall, Holidays, Christmas
Diet: Gluten Free

Nutrition

Serving Size: 1 cookie
Calories: 109
Sugar: 0.5
Fat: 6.1
Carbohydrates: 2.7
Fiber: 0.7
Protein: 2.1