Ingredients:
2 cups almond flour
1/4 cup Zen Basil Seeds
1/2 cup monk fruit sweetener
1/4 cup honey or maple syrup
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
1/4 cup melted coconut oil or unsalted butter
1 egg (or flax egg for vegan option)
1 tsp vanilla extract
Frosting:
4 oz cream cheese (softened)
2 tbsp heavy cream
2-3 tbsp monk fruit sweetener (adjust to taste)
1/2 tsp almond extract
Natural Color Additions for Decorating:
1 tsp beet powder (for red)
1 tsp matcha powder (for green)
Instructions:
Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, Zen Basil Seeds, monk fruit, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, mix the coconut oil (or butter), honey or maple syrup, egg, and vanilla extract.
Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms.
Shape and Bake:
Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.
Use holiday-themed cookie cutters to cut out shapes, then place them on the prepared baking sheet.
Bake for 8-10 minutes or until edges are lightly golden. Cool completely before decorating.
Make the Frosting:
In a medium bowl, beat together the cream cheese, heavy cream, monk fruit sweetener, and almond extract until smooth.
Divide the frosting into three portions: leave one white, mix one with beet powder for red, and another with matcha powder for green.
Decorate the Cookies:
Use a piping bag or spread the white frosting base on the cookies.
Add festive designs using the red and green frosting. Be creative—stripes, dots, or classic holiday motifs!
Serve and Enjoy:
Let the frosting set slightly before serving. Store any leftovers in an airtight container in the fridge for up to 5 days.
These gingerbread cookies are nutrient-packed, dye-free, and deliciously festive! 🎄
