I’ve been a bit of a lazy blogger recently. I mean, I’m making food and moves and posts, but the actual typing it up kinda isn’t happening. It’s the holidays, I deserve to slow up a bit, no?
YES. The answer is yes. I’ll slow up a bitttty bit.
But since we’re here. And since Christmas is just a few days away, let’s talk Christmas cookies. I went to my first ever cookie exchange last weekend. I was the a-hole that rsvp’d “maybe” and then day of changed my “maybe” to “yes.” It was a yes in my head for a whole month, I just didn’t realize until day of that my rsvp status didn’t match my head. Like I said, I’m an a-hole.
BUT but I had a lot of fun because I got to talk to adults without my three year old getting possessive and telling me I’m not allowed to talk to anyone. AND I got to eat cookies and drink wine which is probably the only thing I need to make me a happy camper.
I was in the grocery store and there were gingerbread men. I bought some so the kids could decorate them and turns out Jaryd is OBSESSSSSED with gingerbread. Who knew. If you know anything about my history with gingerbread men, you would know that traditionally they are not my fav. Turns out, I was too busy riding my chocolate high horse to even give them a chance. They’re yummy! And kind of perfect with a cup of coffee.
I set out to make some low carb gingerbread men. Only I don’t have a gingerbread man cookie cutter. So they turned into gingerbread trees and snowflakes. With cream cheese frosting. So what, my frosting skillz aren’t the best. Come at me.
These babies are delicious. I always make sure Santa has a low carb option when it comes to cookies and these are the perfect treat. So let’s make some Gingerbread Cookies with Cream Cheese Frosting:
In a bowl mix together your butter and agave nectar until combined. You can used a handheld or standing mixer. I just did it by hand.
Add the dry ingredients: almond flour, cinnamon, ground ginger, cloves, and nutmeg.
Mix together until combined. Transfer the batter onto parchment paper and place another piece of parchment paper on top. Use a rolling pin to roll it into flat layer but not too thin.
Place it on top of a cutting board and place in the freezer for five minutes.
Remove the top sheet of parchment paper. Use cookie cutters to make shapes from the dough. Carefully transfer the shapes onto a baking sheet lined with parchment paper. I would work quickly because the dough will get difficult to transfer when warm.
Once all the cookies are transferred to the baking sheet, place the leftover dough in a ball and roll it out again. Keep it flat on the cutting board, same as before, and place in the fridge until you’re ready to cut your second batch.
Bake for 10 minutes. Remove from the oven and allow to sit on the pan for five minutes before transferring to a cooling rack.
When the cookies are cooled completely, you’re ready to apply the icing, mix together the cream cheese, agave nectar, and cinnamon in a bowl.
Place the cream cheese mixture into a plastic baggie and cut a little bit off the tip.
Then, squeeze the frosting out of the cut tip to decorate the cookies!Print
The best low carb and gluten free gingerbread cookies you’ve ever had. So delicious, easy to make, and perfect for the holiday season! Enjoy!
- 8 tablespoons butter, room temperature (or ghee)
- 4 tablespoons agave nectar
- 2 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 8 oz. cream cheese, room temperature
- 3 tablespoon agave nectar
- 1/2 teaspoon cinnamon
- In a bowl mix together your butter and agave nectar until combined.
- Add the dry ingredients: almond flour, cinnamon, ground ginger, cloves, and nutmeg and mix together until combined.
- Place the batter in between two pieces of parchment paper and roll it flat.
- Place on top of a cutting board or flat surface and put it in the freezer for five minutes.
- Preheat oven to 350F.
- Remove the top layer of parchment paper and use cookie cutters to get shapes.
- Carefully transfer the cookies onto a baking sheet lined with parchment paper.
- Once all the cookies are transferred, bake for 10 minutes.
- Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the fridge until you’re ready to cut your second batch of cookies.
- Remove the cookies from the oven and allow to sit on the pan for five minutes.
- Transfer them to a cooling rack and allow them to cool completely.
- When you’re ready to apply the icing (cookies should be completely cool), mix together the cream cheese, agave nectar, and cinnamon in a bowl.
- Place the cream cheese mixture into a plastic baggie and cut a little bit off the tip. Then, squeeze the frosting out of the cut tip to decorate the cookies!
- Serving (1 cookie): Calories 198; Fat 16.5g (Sat 9.2g); Protein 2.5g; Carb 11.2g (net carb 9.9g); Fiber 1.3g; Sodium 112mg
What are your favorite Christmas cookies? xo
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