Ingredients
For the cookies:
- 4 oz (113 g) pecan meal
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp plain gelatin powder (I use Knox brand)
- 1/4 tsp ground cloves
- 1/4 tsp xanthan gum
- pinch sea salt
- 1/2 stick (2 oz/ 57 g) unsalted butter, softened
- 1 1/2 oz (43 g) Swerve Brown or similar
- 10 drops liquid vanilla stevia
- 1/4 tsp vanilla extract
- 1 large egg
For the icing:
- 6 tbsp Confectioner’s Swerve, or powdered sweetener of choice
- 1/4 tsp vanilla extract
- 2 tbsp heavy cream, or enough to reach desired consistency
Instructions
To make the cookies:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- In a small bowl, whisk together pecan meal, ginger, cinnamon, cloves, gelatin, xanthan gum, and salt. Set aside.
- In a medium mixing bowl, cream together the butter and sweetener until light and fluffy.
- Add the vanilla stevia and cream again on low.
- Add the vanilla and cream again on low.
- Add the egg and cream again on medium until it’s well blended.
- Begin beating in the pecan meal mixture in three additions, beating on low in between each addition until the dough is just combined.
- Chill the dough in the fridge for 30 minutes.
- Once the dough is well chilled, remove from the refrigerator and gather it together into a ball with your hands.
- Pat the dough out to about 1/6 of an inch thick. 1/4 inch is a hair too thick and 1/8 was too thin, so shoot for splitting the difference!
- Using a small cookie cutter of choice, cut out shapes and set each one aside carefully. My ginger person is about 3 1-2″ in length, and 2 1/4″ across the arm span.
- Gather together dough scraps and pat out again to cut more shapes. This should yield about a dozen cookies, depending on how thin you patted out the dough.
- Arrange on the parchment lined baking sheet and bake at 375 for 8-10 minutes. The center should be set but it’s ok if it still looks a little soft.
- Cool on wire racks completely.
To make the icing:
- Combine the powdered Swerve, vanilla, and heavy cream in a small bowl and whisk together, adding more heavy cream if needed, stirring until smooth and to your desired consistency.
- Decorate cookies, as desired, and sprinkle the tops with a little more cinnamon to garnish, if desired.
- Enjoy!
Notes
Per 1 cookie: 113 cal, 1.4 G protein, 12.1 g fat, 8.9 g carbs, 0.8 g fiber, 7.2 g sugar alcohol, 0.9 g NET carbs
Nutrition
- Serving Size: 1 cookie
Keywords: Gingernut cookies, iced cookies, holiday, cookie bake