Sugar-Free Gingerbread Cookies

Find your favorite shaped cookie cutters and grab your edible decorations. We’re about to have for some holiday baking fun, F-Factor style.

INGREDIENTS (serves 12):

  • ¼ cup finely ground almond flour
  • 2 Tbsp coconut flour
  • ½ tsp xantham gum powder
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • ½ tsp ground clove
  • 1/2 cup (2 scoops) Vanilla  20/20 Fiber/Protein Powder 
  • 1 Tbsp stevia
  • 1 egg
  • 1 egg white
  • 2 Tbsp coconut oil 

    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
    2. In a large mixing bowl, mix almond flour, coconut flour, xantham gum, baking powder, ginger, cinnamon, ground clove, Fiber/Protein powder and stevia to combine. Add the eggs and coconut oil and mix until a dough has formed.
    3. Lay a large piece of parchment paper out on the counter. Place the dough in the center of the parchment paper with another piece of parchment paper of equal size atop. Using a rolling pin, roll the dough out thin enough for ginger bread cookies (about 1/4 inch thickness). The cookies wont rise much in the oven so make sure you roll them to desired thickness.
    4. Remove top layer of parchment paper. Using a cookie cutter of desired shape/ shapes, cut out cookies and place onto prepared cookie sheet.
    5. Bake in oven for 20-25 minutes, or until golden brown. Once golden brown, remove from oven and allow to cool for 2-3 minutes before transferring to a nonstick cooling rack.
    6. Once cookies have cooled, frost/ decorate as desired and enjoy.

    Serves 12, 2 cookies per serving

    • FOR JOURNALING ON THE F-FACTOR DIET: 4g carbohydrate, 2g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 61 calories, 4g protein, 4g carb, 2g fiber, 2g net carb, 0g sugar, 4g fat, 2g sat fat, 60mg sodium

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