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Sugar-Free Lentil Gingerbread Cookies
Crispy spiced cookies made from cooked lentils, butter and almond flour. Warmed with ginger, cinnamon and nutmeg, then dressed in a mascarpone glaze.
30 min prep / 44 min total
68 kcal
3g protein
20 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked and cooked
- 42 gbutter
softened
- 1egg
- 45 gallulose
or erythritol
- 8 gcinnamon
- 4 gginger
ground
- ½ gnutmeg
ground
- 1 gvanilla powder
- ½ gcloves
ground
- 2 gbaking powder
- 28 galmond flour
as needed
- 30 gmascarpone
for icing
- 45 gallulose
for icing
Instructions
Blend cooked lentils with softened butter, egg and allulose until smooth.
Stir in cinnamon, ginger, nutmeg, vanilla, cloves and baking powder, then work in almond flour until elastic.
Roll the dough to 3-4mm thickness with oiled hands and cut out shapes, re-rolling scraps as needed.
Bake at 350°F (180°C) for 12-, then cool completely on a rack.
Whisk mascarpone with the remaining allulose and decorate the cooled cookies with the glaze.
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