1. Preheat your oven to 350F or 175C. Line a baking sheet with parchment paper and set aside
2. Add the room temperature butter to your mixing bowl. If using a stand mixer, use the paddle attachment and whip about 2 minutes until butter is pale yellow
3. Add the sugar free sweetener (I use a monk fruit based sweetener) which has been ground to a confectionery powder and whip for about 2 more minutes, and until the butter is light and fluffy. Stop and scrape a couple of times during whipping
4. Add the eggs one at a time, whipping to blend before adding the second egg. The mixture may look curdled, not to worry! Add the blackstrap molasses. Stir to combine
5. Place a fine mesh sieve over the bowl before adding the almond flour, the coconut flour, the whey protein powder, salt, the ginger powder, cinnamon powder, clove powder, the nutmeg powder, glucomannan powder, and the baking soda. Then whisk to sift the dry ingredients. Either by hand with a spatula, or with the paddle attachment of a stand mixer, stir to combine and to form a smooth dough. Do not over beat
6. Use a 1 tbsp ice cream scoop or a 1 tbsp measuring spoon and scoop out the dough (make sure it is just 1 tbsp of dough – do not compress). Gently roll to form a ball. Place the dough balls on the parchment lined cookie sheet, leaving plenty of space between the dough balls. Gently press down on the dough ball to slightly flatten the cookie
7. Place the tray with the dough balls into the preheated oven and bake for 10 – 12 minutes. The cookies will still look underdone. At your counter, from about 8 inches from the surface gently drop the tray (this will help create or enhance the crackle look)
8. Place the tray of cookies on cooling rack and let cookies cool about 20 minutes. With a spatula, scoop up the cookies and place directly onto the wire rack so that the cookies can cool down and for the exterior to dry out slightly. If possible, let the cookies cool on the counter overnight for best flavor and texture
9. Just before serving, and once cookies are completely cooled, add the reserved tbsp of sweetener, which was finely ground to confectionery powder, to a small fine sieve and drizzle the powdered sweetener evenly over the cookies. Serve and ENJOY!
If you do not want to use blackstrap molasses (which gives the ginger bread the authentic, old-fashioned taste) you can leave it out, but the cookies will not have the same classic gingerbread taste. They will still be good. Note that the carbs and full nutritional complement of the blackstrap molasses have been fully addressed in my macronutrient ratio chart as shown.