Low carb, gluten free
Preheat the oven to 325°F (163°C) and line a baking sheet with baking paper or a silicone baking mat. Use a little butter on the underside of each corner of parchment paper to help it stick better to the baking sheet.
Take two mixing bowls, and in the first, combine the dry ingredients of almond flour, ground ginger, ground cinnamon, baking soda, and salt.
In the other bowl, use an electric or hand whisk and mix together the softened butter and Erythritol until the mixture is smooth and the Erythritol is fully integrated.
Beat the egg and vanilla extract into the butter and Erythritol combination and mix thoroughly.
Slowly combine the dry and wet ingredients together, mixing well until a cookie dough is formed.
Roll the cookie dough into small balls of 1-inch diameter and place each one onto the prepared baking sheet. Leave a little gap in between each cookie, as this will allow them to spread out in the oven without joining one another.
Either use the bottom of a glass or your fingers to gently flatten each cookie to your desired thickness. The thinner the gingersnaps are flattened, the crispier they will be.
The cookies can then be baked in the preheated oven for 10-12 minutes or until the edges turn golden brown. Avoid straying too far from the oven, as it’s wise to keep an eye on the gingersnaps to prevent over-baking them.
Once cooked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.