Gluten-Free Keto Sugar Free Gingerbread Cookies
These crispy gingerbread cookies deliver classic holiday spices without sugar, grains, or nuts. Made with finely ground sunflower seeds and sweetened with monk fruit, they offer a satisfying crunch and warm flavors of cinnamon, ginger, and nutmeg. Perfect for keto, paleo, and nut-free diets during the holiday season. The sunflower seed base creates a unique nutty flavor while maintaining the traditional gingerbread taste profile. Optional sugar-free chocolate drizzle adds an elegant finishing touch.
Ingredients
- 1 large egg, room temp
- 1 tbsp coconut oil, melted and cooled slightly
- ¼ cup sunflower seed butter, or 64 gramstahini1:1nut-freeketodairy-free
different flavor profile
- 1 tsp vanilla extract
- ¼ cup Lakanto monk fruit sweetener, or SwerveSwerve1:1ketosugar-free
both granulated sweeteners
- 1 cup finely ground sunflower seeds, or 96 grams
- 2 tsp ground chia seeds, or ground flaxseedground flaxseed1:1ketopaleo
same binding properties
- ½ tsp baking powder
- 1 tsp cinnamon
- 2 tsp ginger
- ½ tsp nutmeg
- 1 pinch salt
- ¼ cup sugar free chocolate, for drizzle(optional)
- 1 tbsp coconut oil, for drizzle(optional)
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together egg, coconut oil, sunflower butter, vanilla and monk fruit sweetener using electric whisk
- 3
Whisk in sunflower meal, ground chia, baking powder, spices, and salt
- 4
Form dough into ball, wrap in plastic wrap and refrigerate for 30 minutes
- 5
Roll dough between two sheets of parchment paper to 1/8 inch thick
- 6
Cut out cookies using 3 inch round cutter, re-rolling excess dough until used up
- 7
Line two baking trays with parchment paper and place cookies with spacing between them
- 8
Bake for 10-15 minutes until golden
- 9
Remove from oven and cool on tray before transferring to wire rack
- 10
For optional chocolate drizzle, melt chocolate and coconut oil in heat proof bowl over simmering water on medium heat
- 11
Drizzle melted chocolate over cooled cookies using teaspoon and allow to cool
Tips
Chill the dough for the full 30 minutes to prevent spreading and ensure clean cookie shapes when cutting.
Roll dough between parchment sheets to prevent sticking and achieve even thickness throughout.
Let cookies cool completely on the baking tray before moving to maintain their crispy texture and prevent breaking.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be made 1 day ahead and refrigerated wrapped in plastic.
Serve at room temperature as holiday treats or with coffee and tea.
Common Mistakes
Chill dough fully to avoid spreading during baking.
Cool completely on tray to avoid breaking when transferring.
Roll evenly to prevent uneven browning.
Substitutions
Dairy-Free Swaps
General Alternatives
same binding properties
FAQ
Can I substitute the sunflower seed butter?
Yes, you can use tahini or another seed butter, but it will change the flavor profile slightly.
What if I don't have monk fruit sweetener?
Swerve or another granulated keto sweetener works as a 1:1 substitute in this recipe.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week for best crispiness.