Eat the low carb ginger snap cookies while they are still warm. You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies. Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.
Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream margarine and remaining 1 cup sugar in a large bowl until light and fluffy. Beat in egg, then stir in molasses and water.
· Baking soda: Baking soda acts as a leavener, which means it makes the dough rise. · Salt: A pinch of salt enhances the flavors of the other ingredients. · Margarine: Margarine is great for making perfectly soft ginger cookies with slightly crisp edges. If you'd like, you can substitute butter.
This means plenty of pumpkin spice, ginger, carrot and apple and cinnamon flavours. My favourite. These spiced Soft and Chewy Keto Ginger cookies are no exception. I added plenty of cinnamon, ginger (of course), a hint of nutmeg, cloves and allspice.