Ginger Snap Cookies

WW Ginger Snap Cookies (Low-Carb & WW-Friendly)

✅ Servings: 24 cookies

✅ Estimated WW Points: 2 points per cookie (based on ingredients and portions)

📝 Ingredients:

• ½ cup light butter or reduced-fat margarine (10–12 points)
• ¼ cup erythritol sweetener (0 points)
• ¼ cup brown sugar substitute (like Swerve Brown or Lakanto Golden) (0 points)
• 1 tsp molasses (optional – ~1 point total for flavor/color)
• ½ tsp vanilla extract (0 points)
• 1⅓ cups almond flour (14 points total)
• 1½ tbsp ground ginger
• 1 tsp cinnamon
• 1 tsp cocoa powder (adds color and depth, 0 points)
• ¼ tsp ground cloves
• ¼ tsp black pepper (adds warmth)
• ½ tsp salt

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the light butter, erythritol, brown sugar substitute, vanilla, and molasses until fluffy.
3. Stir in the almond flour, cocoa powder, and all spices and salt. Mix until a soft dough forms.
4. Roll dough into 24 small balls, place on baking sheet, and flatten slightly with fingers or fork.
5. Bake for 10–12 minutes, until edges are lightly browned. Let cool on pan for 5 minutes before transferring to a wire rack.
6. Store in an airtight container for up to 5 days — they get crispier as they sit!

🧮 WW Points Estimate (entire recipe):

💡 Tips:

• Craving crispier cookies? Let them cool completely uncovered for a crunchier texture.
• Add a dusting of cinnamon + monk fruit for sparkle without points.
• Want zero-point sweetener-only cookies? Omit molasses and use all erythritol (but flavor won’t be as deep).