Low Carb Ginger & Cherry Cookies

As a child I was always obsessed with ginger – especially the classic gingerbread men. Believe it or not i’ve never been a big fan of chocolate until this past year. I totally blame Instagram’s delicious and mouth watering posts for that. I’ve also never actually re-created a ginger recipe of some sort to make it a lot healthier – you know, free from refined sugar, dairy and all other rubbish – lately all my recipes have involved chocolate. I know you can’t go wrong with chocolate but sometimes we just want something a little less sweet (only sometimes!)

With this in mind, I also wanted to create a recipe that was low in carbs too – so I can incorporate them into my snacks throughout the week on my low carb days. For those unaware, I carb cycle and absolutely love it – but we’ll save that for another post!

So, low and behold I created these low carb ginger & cherry cookies and I’ve got to say they might just be my new favourite! There’s two things I love about baking: Eating the goodies (uhhhh) and the smell that fills the house. Especially on a grey, rainy morning. There really is nothing better. These cookies are packed with spices, crispy on the outside and incredibly soft and mouth watering in the middle – the perfect cookie if you ask me.

Serves 10

Ingredients

220g Sukrin almond flour or ground almonds
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger (dependant on how ginger like you want it)
½ tsp nutmeg
A tiny pinch of sea salt
1 tsp baking soda
8 fresh chopped cherries
5 tbsp fruit syrup (I use Sweet Freedom’s syrup)
2 tbsp water

Method

Start by pre-heating your oven to 175°C /gas mark 4

Mix the ground almonds, spices, sea salt, and baking soda in a bowl. Then stir through the cherries and fruit syrup until the mixture is throughly combined together. Add the 2 tbsp of water if needed (your dough will be crumbly).

With a tablespoon take a big heap of the mixture and roll into a ball with your hands and flatten onto a baking tray lined with parchment paper. Press the cookie lightly with your hand to flatten it to a cookie shape. Repeat this with the rest of the mixture and make sure to leave spaces between each cookie.

Place the baking tray in the middle of the oven and bake for 12 minutes (check after 10 minutes). You will want your cookies to be slightly crispy golden on the outside but still soft in the middle.

Take the tray out of the oven once cooked and leave to cool for 10 minutes and dig in!

If there’s any left over (hmmm, really?) then you can keep the cookies in an air tight container in the fridge.

There you have it… A perfect treat to enjoy guilt free and also a winner for you low carb lovers!

Hannah,
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