Ginger Pineapple Cookies
These delightful cookies blend the warming spice of ginger with the tropical sweetness of pineapple, all without added sugar. Made with almond flour for a nutty and wholesome base, they are perfect for those seeking a low-carb, gluten-free treat.
Ingredients
- 2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup monk fruit sweetener granulated
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 cup unsweetened dried pineapple finely chopped
- 1 large large egg
- 1/2 cup coconut oil or unsalted butter melted
- 1 tsp 1 tsp vanilla extract
- 1 tsp fresh ginger grated (optional, for extra ginger flavor)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, monk fruit sweetener, baking soda, salt, ground ginger, and cinnamon. Stir in the chopped dried pineapple.
- Mix wet ingredients: In a separate bowl, whisk together the egg, melted coconut oil (or butter), vanilla extract, and fresh ginger if using.
- Combine: Pour the wet ingredients into the dry ingredients and mix until a dough forms. Let the dough sit for 5 minutes to allow the coconut flour to absorb moisture.
- Shape cookies: Using a tablespoon or small cookie scoop, roll the dough into balls and flatten slightly on the prepared baking sheet. **Optional, roll in additional granulated monk fruit to add extra sweetness & shine.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.