These sugar-free gingerbread cookies use a combination of Wholesome Yum Foods pantry staples: blanched almond flour and Besti brown sugar substitute. These two items make perfect sweet, chewy cookies with the best brown sugar flavor. They taste like the real thing!
Place the gingerbread cookies onto prepared baking sheets, sheet pans, or cookie trays that have been lined with parchment paper or a silicone liner. Bake at 180C/350F for 10-12 minutes or until golden brown. Place the baked cookies on a wire cooling rack and allow them to cool completely.
If you don’t like an overly gingery Gingerbread only add 1 1/2 tsp of ginger. This batch makes 100 mini gingerbread or around 3 dozen medium gingerbread men. The nutritional information is based on the mini cookie serving size.
When making ginger biscuits, adding syrup helps to make them sweet and to give them that crunch. But what if you are avoiding refined sugars, or trying to limit your intake ? Then natural sweeteners are the answer. Two of my favourites are granulated stevia and dates (just regular, not medjool) which I have used to sweeten this recipe.