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The Perfect Ginger Cookies

Updated: Nov 27, 2020

These Perfectly Spiced Holiday Cookies are Unbelievably Soft and Moist and only 48 Calories and .4 Net Carbs Per Cookie!

I know what you're thinking...The Perfect Ginger Cookies, really? I realize this is rather a bold statement, but once you taste one of these, I think you'll agree. I have always preferred soft, moist, and chewy cookies over the crunchy variety. Now, don't get me wrong, I love a good snappy ginger cookie. However, the texture of these soft ginger cookies is simply amazing and oh so delightful. They are incredibly soft and super moist inside, surrounded by the lightest shell of crispness on the outside. I've really loaded them up with all of the holiday spices...ginger, cinnamon, cloves, and nutmeg. I like a ginger cookie to punch my palate with super spice flavor. I know you'll enjoy these delicious cookies! They are quick and easy to whip up, and the flavor and texture will impress your guests and family alike. They also happen to be only 48 calories and .4 net carbs per scrumptious cookie. They are sugar-free, gluten-free, dairy-free, keto, paleo, and vegetarian too!

The Perfect Ginger Cookies

Makes 20 cookies


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1 C almond flour (I use Blue Diamond finely ground almond flour, I find the texture to be the best for baking)

3 tsp ground ginger

3 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1/4 tsp almond extract

1 1/2 Tbsp coconut oil, melted

2 egg yolks

1/3 C hot water


Preheat your oven to 325 degrees and line a large baking sheet with parchment. Spray the parchment lightly with coconut oil and set aside.

In a small mixing bowl, combine the Swerve brown sugar and Nutpods until the sugar is fully saturated with the liquid. Set aside.

In a small pot, bring 1/3 cup of water just to boiling and then take the pot off of the heat and set aside.

In a medium bowl, combine the almond flour, oat fiber, ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Whisk the dry ingredients together until fully incorporated. Set aside.

To the small bowl with the Swerve brown sugar and Nutpods mixture, add the vanilla extract, almond extract, and melted coconut oil. Whisk together with a fork. Then add the 2 egg yolks and whisk again.

Add the wet ingredients to the dry ingredients and mix well. Finally, pour in the hot water and mix thoroughly.

Using a one tablespoon cookie scoop or measuring spoon, scoop 8 cookies onto your parchment-lined lightly greased sheet tray. Bake for 15 minutes, then allow to cool on the sheet tray on top of a wire rack for 5 minutes. Remove each cookie and allow to cool on the wire rack completely. It is important to allow them to cool completely before picking them up due to this cookie's very delicate and soft texture. Enjoy!

So simple but so delicious!

Can't you tell how soft and moist they are?!

Soft, moist cookie perfection on the inside!

Comment below with some of your favorite holiday cookies! I'd love to create a sinless version for you!

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