Healthy Gingerbread Latte Almond Flour Cookies

Nothing says cozy and festive like the warm, spicy aroma of gingerbread cookies fresh out of the oven. And when you add a hint of espresso, you get an extra-special treat: Healthy Gingerbread Latte Almond Flour Cookies! Perfectly spiced, nutty, and lightly caffeinated, these cookies make a delicious addition to your holiday baking list or a delightful anytime treat. Plus, they’re made with wholesome ingredients like almond flour and coconut sugar, making them a guilt-free indulgence.

In this post, I’ll take you through what makes these cookies so unique, why you’ll love them, how to make them, and even how you can adapt this recipe to make it keto-friendly.

Enjoy!

xoxo

SiLLibake

Gingerbread Latte Almond Flour Cookies

These **Healthy Gingerbread Latte Almond Flour Cookies** are everything you want in a holiday treat: flavorful, festive, and nourishing. With their rich gingerbread spices, hint of espresso, and wholesome ingredients, these cookies are perfect for enjoying yourself or sharing with family and friends.

Why You’ll Love These Healthy Gingerbread Latte Almond Flour Cookies

1. Rich, Seasonal Flavor with a Latte Twist
Traditional gingerbread cookies are already fantastic, but adding espresso takes the flavor up a notch. These cookies have that cozy gingerbread spice blend of ginger, cinnamon, nutmeg, and cloves, but with a hint of espresso that gives them a latte-inspired kick. Perfect for coffee lovers, they pair wonderfully with a hot cup of coffee or tea!

2. Healthier Alternative to Classic Cookies
Unlike traditional cookies loaded with refined flour and sugar, these gingerbread latte cookies are made with almond flour, a naturally gluten-free, low-carb flour rich in protein and healthy fats. Using unrefined coconut sugar and raw cane sugar helps cut down on refined sugars while retaining a delicious, caramel-like sweetness.

3. Perfect for Special Diets
These cookies are already gluten-free thanks to the almond flour base. And with a few adjustments (detailed in the next section), you can make them keto-friendly too! Plus, the ingredients include coconut sugar, which has a lower glycemic index than white sugar.

How to Make These Cookies Keto-Friendly

To make these cookies keto-friendly, you can make a few simple substitutions:

Replace Coconut Sugar and Cane Sugar with a Keto Sweetener: Substitute coconut and raw cane sugar with a keto-approved granulated sweetener like erythritol or monk fruit sweetener. Try to use both white and brown sweeteners. These alternatives are very low in carbs and have minimal impact on blood sugar.
Swap Molasses for a Sugar-Free Syrup: Molasses adds depth to the gingerbread flavor, but it does contain sugar. You can replace it with a sugar-free maple-flavored syrup or add a touch of blackstrap molasses (which is lower in carbs) to keep that traditional taste while reducing carbs.
Choose Unsweetened Milk: For the milk, opt for an unsweetened milk or other low-carb milk alternatives to keep carbs low.

By making these substitutions, you can create a batch of cookies that fits well within a low-carb or ketogenic diet, without sacrificing flavor. These adaptations can bring each cookie’s carb count significantly down, making them a great option for anyone following keto guidelines during the holiday season or anytime they’re craving a spiced, coffee-infused treat.

Gingerbread Latte Almond Flour Cookies:

Frequently Asked Questions

Q: Can I freeze the dough and bake later?
Absolutely! You can roll the dough into balls, freeze them on a tray until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, let them sit at room temperature for a few minutes or bake them straight from the freezer, roll them in sugar coating & add a minute or two to the baking time.

Q: How do I adjust the spices if I like a milder ginger flavor?
If you prefer a milder spice level, you can reduce the ground ginger to 1 ½ teaspoons. You can also omit the cloves for a more subtle flavor.

Q: Can I use all coconut sugar instead of raw cane sugar?
Yes, you can use all coconut sugar if you prefer. It will give the cookies a slightly deeper caramel flavor and make them even less refined.

RECIPE:

Gingerbread Latte Almond Flour Cookies

Yield 22 Cookies

Prep 1 hour 30 min (1 hour to chill)

Cook 10 min

Total 1 hour 40 min

Gingerbread Latte Almond Flour Cookies

These Healthy Gingerbread Latte Almond Flour Cookies are everything you want in a holiday treat: flavorful, festive, and nourishing. With their rich gingerbread spices, hint of espresso, and wholesome ingredients, these cookies are perfect for enjoying yourself or sharing with family and friends. Whether you enjoy them as is or adapt them to be keto-friendly, you’re sure to love the warm, spiced, latte-inspired flavor.

Ingredients:

2 ⅔ cup (286g) blanched almond flour

1/4 cup (50g) unrefined coconut sugar (or keto friendly white granulated sweetener)

¼ cup (50g) raw cane sugar (or keto friendly brown granulated sweetener)

¼ cup (25g) espresso powder

2 teaspoons ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ tsp ground cloves (optional)

1 teaspoon baking soda

¼ teaspoon fine Himalayan salt

6 tablespoons (84g) unsalted butter, room temperature or coconut oil

3 tablespoons molasses (maple syrup or sugar-free maple syrup or black strap molasses)

2 tablespoons (26g) milk (any milk)

1 egg, room temperature

Sugar Coating: (optional, but highly recommend)

¼ cup (50g) raw cane sugar (or keto friendly white granulated sweetener)

2 tsp espresso powder

½ tsp ground ginger

Directions

Preheat oven to 350°F, and line a large cookie sheet (a 13x18 baking sheet will make 15 cookies) with parchment paper.
Toast your almond flour before use. Spread the flour out on a baking sheet and bake for 8-10 minutes until lightly golden. Set aside to cool.
In a large bowl, using a handheld mixer or whisk add the butter, molasses, milk and espresso powder. Mix until just incorporated. Then add in the egg and vanilla, mix until combined.
Add cane sugar and coconut sugar, mix until just combined. Then add your spices, baking powder and salt. Mix again until well incorporated.
Lastly, using a spoon or spatula mix in your almond flour. Do not over mix.
Cover and refrigerate dough for 1 hour or until it's easy to handle.
In a small bowl mix together the sugar coating ingredients and set aside.
When the dough has chilled, roll the chilled dough into balls (about 1 ½ tablespoons per ball, medium ice cream scoop), coat them in the sugar coating and place each 2-inches apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
Bake for about 10 minutes (rotate the pan at the 5 min mark for even baking) or until the bottom and edges start to turn brown, then set the baking sheet on a wire rack to cool.

Make ahead – roll the cookie dough into balls and keep frozen or refrigerated until ready to bake. Allow it to come to room temperature or bake while still chilled. Roll in sugar mix before ready to bake.

Storage: store in a glass/plastic sealed container at room temperature for 3 to 5 days or refrigerated for up to a week. To Freeze: Roll the dough into balls, freeze them on a tray until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, let them sit at room temperature for a few minutes or bake them straight from the freezer, roll them in sugar coating & add a minute or two to the baking time.

Nutritional Info (Approximate): 1 cookie

Calories: 138 | Protein: 3.3g | Fat: 9.9g | Carbohydrates: 9.1g

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