INGREDIENTS
for the cookies:
* 2 cups almond flour
* 1 teaspoon baking powder
* 1/4 teaspoon xanthan gum
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 teaspoon ground ginger
* 1 tablespoon ground cinnamon
* 1/8 teaspoon salt
* 1/4 cup butter, softened
* 1/3 cup Swerve brown, packed
* 1 egg
* 1/2 teaspoon vanilla extract
for the frosting:
* 1/2 cup butter, softened
* 1/2 cup Swerve, powdered
* 1/4 teaspoon vanilla extract
* 1 tablespoon heavy whipping cream
DIRECTIONS
1.In a large bowl combine the almond flour, baking powder, xanthan gum, and spices together using a whisk or spoon.
2.In another bowl, cream together the butter, brown sugar, egg, and vanilla extract using a hand mixer.
3.Add the wet ingredients to the dry ingredients and combine them well using a wooden spoon. Form mixture into a dough. Cover dough with plastic wrap and place in the fridge for at least two hours.
4.Preheat oven to 375 degrees. Cover the baking sheet with parchment paper. Roll out dough in between two pieces of parchment paper to about 1/8-1/4 inch thick. Use cookie cutters to cut gingerbread men/women. Remove the access dough in between cutouts.
5.Bake in the oven for 10-12 minutes or until the sides are slightly browned and cooked. Let the cookies completely cool.
6.In a mixing bowl whip up the frosting ingredients using a hand mixer until smooth and creamy. Place frosting in a pastry bag with tip. Pipe on gingerbread cookies.
