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Keto Spiced Chocolate Dipped Ginger Cookies

[[ recipeID=recipe-9kz371os2, title=Keto Spiced Chocolate Dipped Ginger Cookies ]]

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Keto Spiced Chocolate Dipped Ginger Cookies

This recipe for Keto Spice Chocolate Dipped Ginger Cookies is perfect for your Holiday or New Year's parties. The rich ginger flavor and crunchy texture pairs perfectly dipped in Keto Choc Dark Chocolate.

Servings: 30 Cookies

Keywords: Chocolate, Cookies, Keto

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

2 cups fine almond flour
2 tbsp coconut flour
¼ cup erythritol or monk fruit
¼ cup brown erythritol or golden monk fruit
1 tsp baking powder
¼ tsp salt
½ tsp xanthan gum
1 tbsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
Optional: 1/8 tsp ground cayenne pepper *it doesn't make the cookies hot, but delivers a nice warm undertone.
1 large egg
3 tbsp butter (melted)
½ tsp vanilla extract
1 ½ Keto Choc Dark Chocolate Bars

Instructions

Add all of the dry ingredients to a large mixing bowl, and whisk to combine.
Add the egg, butter, vanilla, and molasses to a bowl. Using a wooden spoon or spatula, mix until the ingredients are thoroughly combined and the dough has formed.
Divide the dough into 2-3 balls, wrap in plastic wrap, place in the refrigerator, and chill for 3 hours or overnight.
NOTE: If you must bake right away you can, but chilling the dough for a few hours enhances the spices in the dough, as well as firms up the dough making it easier to work with.
Preheat the oven to 300°F. Line a baking sheet(s) with parchment paper.
Remove one ball of dough from the refrigerator and roll the dough between two sheets of parchment paper to 1/8” for thinner cookies, or 1/4” for thicker cookies.
Using cookie cutters, cut the dough into desired shape, gently lift using a thin spatula, and place onto cookie sheet. Gather up and roll out dough scraps until all the dough is used. Continue with the remaining balls of dough.
Bake the cookies for 12-18 minutes depending on desired color and texture. I baked my 1/8” cookies for 15 minutes. 1/4” cookies will take a bit longer. *Oven temps vary.
Allow cookies to cool for 5 minutes and transfer to a cooling rack to cool completely.
Add water to a small saucepan and over medium heat bring the water to a low simmer. Turn heat down to low and place a small metal or glass bowl over the water (the bottom of the bowl should not touch the water). Add a 1/4-1/2 cup of the chopped chocolate to the bowl, and stir the chocolate until completely melted. NOTE: Melt in batches as the chocolate will thicken as it cools. Alternatively, you can melt more and gently melt again over the simmering water.
How to chocolate coat your cookies:1. Dip cookies partially or face down into the melted chocolate, shake off excess, and carefully place onto cooled parchment-lined baking sheets to allow the chocolate to set.2. Alternatively, you can coat the cookies with chocolate using a spoon. Simply spoon some of the melted chocolate onto the cookie and spread with the back of the spoon.
Decorate if desired. While the chocolate is still warm you can add sugar-free sprinkles. Cookies in photos have been decorated with gold leaf flakes and Wilton Color Mist Shimmering Gold Dorado.

Notes

Recipe By: The Low Carb Contessa