You have not had a Cookie Like This!

Steven Gundry MD’s spicy ginger root cookie recipe is ideal for the holiday season – these gingersnap inspired sweets are spicy and super-flavorful – ideal for the finish of the meal, or perhaps a festive snack. Add those to your holiday cookie platter and revel in!

Ingredients (Makes 24):

¼ cup unsalted grass given french or italian butter (or coconut oil), melted

1 cup erythritol

1 large egg

1 teaspoon vanilla flavoring

2 cups almond flour

¼ teaspoon salt

1 teaspoon sodium bicarbonate

2 teaspoons ground ginger root

1 teaspoon fresh minced ginger root

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice


Preheat oven to 350

Inside a large bowl, whisk together the flour, salt, sodium bicarbonate, ginger root (fresh and dry), nutmeg, cinnamon, cloves, and allspice. Put aside.

In a tiny bowl or calculating cup, whisk together the butter, erythritol, egg, and vanilla flavoring.

Add wet ingredients to dry, and blend until well combined.

Spoon tablespoon-sized cookies onto a sheet tray lined in parchment and bake 12-fifteen minutes, or until set.

Let awesome to 70 degrees before serving.

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