Gingerbread is all about deep, dark flavour, and that's usually the first thing to go when the sugar and molasses come out. These cookies bring it back with just a handful of ingredients.

Finally. Dark Brown gives a rich, molasses-style sweetness, while a few drops of Finally. Apple Extract add a warm, fruity depth. A quick roll in Finally. Demerara gives each cookie a sparkly, crunchy edge.

Why These Cookies Work

Almond flour keeps the base naturally low in carbs and gives the cookies a soft, tender bite. Butter and egg bind them, so there's no need for anything complicated.

Apple Extract is highly concentrated, so you only need a few drops. It adds a subtle fruity warmth that suits spiced bakes, and because it's used in such tiny amounts, it has a negligible carb impact per cookie.

Why You'll Love This Recipe

• Just 9 simple ingredients
• Soft in the middle with a crisp, sparkly edge
• Sweetened entirely with Finally. sugar alternatives
• Low-carb and keto-friendly
• Freezer-friendly dough for baking on demand
• Perfect for gifting or a cosy afternoon with a hot drink

Makes: 16 cookies | Prep: 15 minutes | Chill: 20 minutes | Cook: 12 to 14 minutes

Ingredients

For the Cookies

• 200g fine blanched almond flour
• 1½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking powder
• ¼ tsp Finally. Ancient Spring Salt
• 85g unsalted butter, softened
• 90g Finally. Dark Brown
• 1 large egg plus 1 egg yolk
• 1 tsp vanilla extract
• 4 to 5 drops Finally. Apple Extract

For Rolling

• 2 tbsp Finally. Demerara

Method

1. Mix the Dry Ingredients

In a bowl, whisk together the almond flour, ginger, cinnamon, cloves, baking powder and Ancient Spring Salt. Break up any lumps in the almond flour.

2. Cream the Butter

In a separate large bowl, beat the softened butter and Dark Brown together for 2 minutes until light and fluffy. Beat in the egg, egg yolk, vanilla extract and Apple Extract until smooth. Start with 4 drops, then taste the dough and add a fifth if you'd like a deeper flavour.

3. Make the Dough

Add the dry ingredients to the wet mixture and stir until a soft, thick dough forms. Cover and chill for 20 minutes, which helps the cookies hold their shape.

4. Shape and Roll

Heat the oven to 170°C (150°C fan) and line a large baking tray with baking parchment. Scoop the dough into 16 balls of about 27g each. Roll each ball in the Demerara until coated, then place them on the tray about 4cm apart and flatten gently with your palm to about 1.5cm thick.

5. Bake

Bake for 12 to 14 minutes, until the edges are golden and the centres look just set. They will seem soft, but they firm up as they cool. Leave them on the tray for 10 minutes before moving them to a wire rack. Cool completely before eating.

Recipe Tips

• Use fine blanched almond flour rather than almond meal for the softest texture.
• Add the Apple Extract drop by drop. A little goes a long way.
• Watch them closely from 12 minutes, as almond flour cookies brown quickly.
• Don't skip the cooling time. The cookies are fragile when warm and set as they cool.
• Store in an airtight container for up to 4 days, or freeze the shaped dough balls and bake from frozen, adding 2 minutes.
• For a spicier cookie, add a pinch of ground nutmeg or mixed spice.

A Note from Finally.

Gingerbread doesn't have to be a once-a-year treat, and it definitely doesn't need sugar. If you give this recipe a try, tag @finally_ketoshop on social media so we can share your bakes with our community.

Ready to bake? Pick up Finally. Dark Brown, Finally. Apple Extract and Finally. Demerara today.