Dr. G’s Skinny Gingersnap Cookies

Dry Ingredients

 

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blanched almond flour

baking soda

salt

ginger

cloves

ceylon cinnamon

nutmeg

allspice

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Wet Ingredients

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egg

vanilla extract

grass-fed ghee

monk fruit

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Preheat your oven to 350 degrees.

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Bowl of Dry Ingredients

 

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2 cups blanched almond flour

 

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1/4 teaspoon salt

 

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1 teaspoon baking soda

 

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2 teaspoons ginger (I added 1/4 teaspoon more because I didn’t have any fresh ginger.)

 

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1/4 teaspoon nutmeg

 

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1/4 teaspoon ground cloves

 

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1/4 teaspoon ground cinnamon

 

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1/4 teaspoon ground allspice

 

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Mix dry ingredients.

 

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Dry ingredients mixed!

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Bowl of Wet Ingredients

 

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Beat the egg.

 

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Add 1/4 cup grass-fed ghee.

 

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Add 1 cup monk fruit. (I would add less!)

 

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Add 1 teaspoon vanilla extract.

 

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Mix the wet ingredients.

 

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Add wet ingredients to dry ingredients.

 

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Mix until well-combined.

 

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Well-combined!

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Line your tray in parchment paper.

 

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Shape little tablespoon-sized cookie balls.  Put them onto the tray.

 

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Bake the cookies for 12-15 minutes.  Then let the cookies cool to room temperature.

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Hot Tips:

  • You can use coconut oil or XCT oil instead of the grass-fed ghee.
  • You can use erythritol instead of monk fruit.
  • I would cut the sugar in half — 1/2 cup instead of 1 cup.
  • You can add 1 teaspoon of minced fresh ginger.
  • Makes about 24 cookies.

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Resource:

Dr. Gundry’s Email Newsletter with Recipe: Dr. G’s Skinny Gingersnap Cookies

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