Low Carb Gingerbread cookies (non-sweet)
100 g butter
1 tsp kardemum spice
1 tsp ground cloves
2 tsp ground ginger
100 ml heavy cream
1 tbsp nut butter (almond or maccadamianut buttter)
1 cup almond flour
1/2 cup coconut flour
2 tbsp husk (psyllium seeds, ground)
Melt butter and add spices and cream. Simmer for a few minutes, remove from heat, add nut butter and stir – allow to cool a while. Add the nut flours and husk. Mix well and place the cookie dough in a plastic bag to store in fridge, a minimum of 3 hours in cold storage, but preferable over night.
When ready to bake, remove a bit at a time and work through it with hands to soften the dough. Use a rolling pin or pat flat with hands. A cookie cutter is your best option for nicely formed cookies. A Swedish traditional Christmas cookie, but with no flour, gluten or sugar! If making for kids or if you are not so sweet sensitive, add 2 tbs honey or agave syrip to the warm mixture.
Place the cookies on a baking sheet (non-stick) on a oven tray and bake in oven 200°C for around 7 minutes.