If you prefer them crunchy gingersnap style, bake them at least 8 minutes, up to 9 minutes- if they aren't rolled very thin. So if you like a chewy, tender ginger cookie, bake for less time, say 7 to 8 minutes. The thinner the cookie the faster it will bake. Note: Use this first sheet as a trial run to see your best baking time. Place the baking sheet next to the Exopat liner and gently move the liner with cookies onto the baking sheet.īake in the center of a preheated oven for 8 to 10 minutes. When you're done you'll have a sheet of shapes ready to bake! You are just cutting the dough.Ĭarefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself on the Exopat (I used a butter knife to help me do this). Use cookie cutters or juice glasses to cut shapes into the dough- not too close together. When the dough is evenly 1/4 inch thick, pull off the plastic and save it for the next batch. Use a rolling pin to roll out the cookie dough evenly. If it feels sturdy and pliable, proceed.Ĭut a swath of plastic wrap the size of the Exopat and lay it on top of the dough. How does the dough feel? If it's warm or very soft you may need to chill it before working with it. Put the dough in the center, and using your palms, lightly press the dough into a flattish round shape. Note: If the dough seems too soft and warm- chill all of it for an hour to improve the rolling out process. Wrap one half in plastic wrap and pop it in the fridge to chill while you work with the other half. I used four tablespoons of So Delicious coconut milk to get to this consistency.ĭivide the dough in half. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. Mix after each spoonful to keep a close eye on the consistency. The mixture will be sandy and crumbly.Īdd the coconut milk one tablespoon at a time. Use a whisk attachment or pastry cutter to cut in the shortening and molasses. Whisk together the dry ingredients in a large mixing bowl. I have a method to bypass that horror (cookie shapes breaking into sad little twisted lumps).ġ/2 cup Earth Balance Sticks, or butter if you preferĤ tablespoons coconut milk (or milk if you prefer)Ī large baking sheet. The cut-outs were tricky to move, though. But I found it surprisingly easy to roll out- with a simple technique we use for making crackers. Usually vegan gluten-free dough is finicky. If you move the cookies too soon, they will crumble.The dough for these gluten-free gingersnaps lends itself beautifully to rolling out and cutting into shapes. Remove cookies from the oven and leave on the cookie sheet for 5 minutes before moving them to a wire rack. They will burn if baked longer than this. When cookies are golden around the edge but still look soft they are ready to take out. Flatten the top with your hands or with a spoon.īake for 10-15 minutes or until golden brown. Using a cookie scoop or your hands form the dough into balls. Add in half of the almond flour and beat.Īdd in the remaining almond flour, cinnamon, ginger, salt, baking soda and beat until well mixed.įold in the keto friendly white chocolate chips. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl. ![]() Use the mixer and blend on low for 30 seconds. Line a sheet pan or cookie sheet with a silicone baking mat.Ĭream butter and brown sugar substitute in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.Īdd the egg, vanilla, and lemon juice. These cookies come to us from Brandi at Stay Snatched. ![]() Once baked, these cookies have the puffy, soft center and crispy edges for the perfect snap! These keto holiday cookies are a good idea for a Christmas party, baked for a gift or to just enjoy during the holiday season. While most ginger snap cookies use molasses to add major sweetness, it isn't keto friendly. This recipe uses a combination of a monk fruit blend sweetener and our creamy white chocolate chips for sweetness to balance out the spice of ginger. What makes these ginger snaps unique? We've added our real white chocolate into the mix to create a Christmas keto cookie so yummy you might not want to share with Santa. Get your baking pans ready for a new twist on a classic cookie! These Keto Ginger Snap Cookies upgrade a holiday dessert you know and love. If you're looking for the sweet & spice flavor of a ginger snap without all the carbs, these are the holiday treat for you.
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