WW Ginger Snap Cookies (Low-Carb & WW-Friendly)
Servings: 24 cookies
Estimated WW Points: 2 points per cookie (based on ingredients and portions)
Ingredients:
- ½ cup light butter or reduced-fat margarine (10–12 points)
- ¼ cup erythritol sweetener (0 points)
- ¼ cup brown sugar substitute (like Swerve Brown or Lakanto Golden) (0 points)
- 1 tsp molasses (optional – ~1 point total for flavor/color)
- ½ tsp vanilla extract (0 points)
- 1⅓ cups almond flour (14 points total)
- 1½ tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp cocoa powder (adds color and depth, 0 points)
- ¼ tsp ground cloves
- ¼ tsp black pepper (adds warmth)
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the light butter, erythritol, brown sugar substitute, vanilla, and molasses until fluffy.
- Stir in the almond flour, cocoa powder, and all spices and salt. Mix until a soft dough forms.
- Roll dough into 24 small balls, place on baking sheet, and flatten slightly with fingers or fork.
- Bake for 10–12 minutes, until edges are lightly browned. Let cool on pan for 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to 5 days — they get crispier as they sit!
WW Points Estimate (entire recipe):
| Ingredient | Points |
|---|---|
| Light butter (½ cup) | ~10–12 |
| Almond flour (1⅓ cup) | ~14 |
| Molasses (1 tsp) | ~1 |
| Sweeteners, cocoa, spices | 0 |
| Total (24 cookies) | ~25–27 |
| Per cookie | ~1–2 points |
Tips:
- Craving crispier cookies? Let them cool completely uncovered for a crunchier texture.
- Add a dusting of cinnamon + monk fruit for sparkle without points.
- Want zero-point sweetener-only cookies? Omit molasses and use all erythritol (but flavor won’t be as deep).
