For the Cookies
4 cups almond flour
1 cup Swerve Sweetener
1/4 cup coconut flour
2 tbsp ground ginger
1 tbsp ground cinnamon
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 tsp ground cloves
2 large eggs
1/4 cup coconut oil (or butter), melted
1 tbsp Yacon syrup (molasses can be used)
1 tsp vanilla extract
For the Icing
1 cup powdered Swerve Sweetener
1 tbsp egg white powder
1/4 cup water, room temperature
Preheat oven to 275F and line two baking sheets with parchment paper.
In a large bowl, whisk together dry ingredients. For crisper cookies, set oven to 225F.
Stir in wet ingredients until a dough is formed.
Divide dough in half. Place one half onto a piece of parchment paper. Top with another piece of parchment and roll out out about 1/4 inch thick.
Cut the cookies into desired shapes using cookie cutters. Pick up with spatula and place onto baking sheets.
Re-roll dough and continue cutting cookies until there is little left. Repeat steps with other half of dough.
Bake for 20 minutes or until golden brown. If wanting crisper cookies, bake for 50 to 60 minutes. Remove from oven and let cool 5 minutes before transferring to a wire rack to cool completely.