How to Make Chocolate Gingerbread Cookies

Ingredients

• ½ cup (1 stick) unsalted butter or coconut oil, softened
• 1½ cups powdered erythritol or ½ cup yacón syrup
• 1 teaspoon stevia glycerite
• 2 large eggs, beaten
• ¾ cup unsweetened cocoa powder
• 1 tablespoon ground cinnamon
• 2 teaspoons ginger powder
• ¼ teaspoon fine sea salt
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, using a handheld mixer, or in the bowl of a stand mixer, cream the butter, erythritol or yacón syrup, and stevia together. (If using erythritol or an erythritol-based sweetener like Swerve, cream the butter first, then add the erythritol.)
3. Add the eggs and stir until well combined. Mix in the cocoa powder, cinnamon, ginger powder, salt, vanilla extract, and almond extract.
4. Form the dough into 2-inch balls. Place the balls on 2 ungreased cookie sheets about 1 inch apart. Bake for 10 minutes, until cooked through. Allow to cool on the cookie sheets before removing.
5. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.