gingersnap cookies + pfeffernusse
Important differences from normal gingerbread recipes:
1. Subbing the sugar for powdered isomalt = crispiness that other sugar-alcohols aren't able to give
2. Subbing half the fat for nut butter (cream cheese works too) = chewiness and prevention of crumbly/powdery-ness
125g powdered isomalt (you can sub this out for erythritol, but the cookies will not turn out as good, no crispy edges and chewy centers for thicker cookies)
50g powdered erythritol OR xylitol
125g almond flour OR other nut flour
50g coconut flour OR 25g psyllium husk powder
1 ts. guar gum OR 1/2 tsp xanthan gum
55g egg (1 large egg)
3/4 ts. molasses (required, for flavor)
8g gingerbread spices (2g cinnamon, 2g ginger, 4g: nutmeg + cloves + star-anise + white pepper + cardamom)
1/4 ts. vanilla
50g melted butter
1/4 ts. salt
50g cream cheese (OR unsweetened nut butter)
Preheat the oven to 340F/170C.
Beat together the butter and cream cheese (or nut butter) until all lumps are gone. Add the powdered sweetener, vanilla, spices, honey and molasses, mix well.
Slowly beat in the egg until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, guar gum, baking soda and salt.
Slowly incorporate the dry ingredients into the dough.
For thick Gingerbread Cookies:
Roll out the dough between two sheets of plastic wrap until an even thickness, then cut out into desired shapes. Bake for 8 minutes for small cookies, 10-12 minutes for larger cookies. Under-bake for chewy cookies, bake the full time for crispier cookies.
For thin Gingersnap Cookies:
Instead of 1 egg, use two egg whites, then follow directions for thick cookies above but roll as thin as possible, and bake for 10-15 minutes at 300F/150C.
Roll the dough into equal-sized balls and bake at 165C/330F for 10 minutes for small cookies, 12-15 minutes for larger ones.
Cool completely, then dip into an icing mixture of powdered erythritol/xylitol with half-and-half or water added until it creates a thin paste (feel free to add flavorings like orange or lemon zest/essense or rum).
Let them sit on a cooling rack (let the excess icing drip off) until the icing is fully dried.