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December 6, 2015 by Leanne Vogel October 4, 2018
Melt-in-your-mouth ginger cookie recipe with a chewy texture. Dipped in homemade vegan white chocolate for a Santa-ready cookie. No milk dipping required! Made with Epicure spices and baking tools.
I promise, in January, I’ll make a lot of casseroles, high-fat meals, and whole food lunches. But for now, let’s do Christmas cookies, yes?
Okay, right, sugar-free gingersnap cookies! I teamed up with Epicure on this one. From spices to nifty baking utensils. Seriously, have you seen the Easy Scrape? It’s scrapes the dough clean from any bowl (and gives you at least 2 more cookies than you would have had, had you not used it).
Each cookie is dipped in a vegan white chocolate coating, like the milk dip that Santa will do on Christmas morning, only it’s already done for him!
Okay, paleo cookie time with Epicure! Don’t have Epicure products? That’s okay (although I highly recommend you get some ;) you can make this recipe with items you have in your pantry right now.
View Nutrition Information (once on page, scroll down)
Dry ingredients, add to a bowl.
Wet ingredients, I mixed mine in my stand mixer, but anything will do the trick. Once it’s fully mixed, add the dry ingredients.
The dough should look like this, perfectly scoopable!
Make little balls and transfer to the freezer for 30 minutes.
Then bake and devour! And by devouring, I mean share with 19 of your closest pals. Well, maybe 15.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.