Yield: 20 cookies
Serving size: 1 cookie

Ingredients

• 1 bag (3 cups) Fearless Maple Pancake & Muffin Mix
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ cup golden or brown granulated sweetener (ie Lakanto Golden or Brown Swerve)
• 1 large egg
• 2 tsp molasses (helps with browning and taste without adding significant carbs)
• 1 to 2 Tbsp unsweetened nut milk
• For rolling dough: 1 Tbsp granulated sugar-free sweetener (regular or brown/golden)

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line a baking/cookie sheet with parchment paper. 
2. In a mixing bowl, whisk together the Fearless Maple Mix, gingerbread spices, and brown sweetener together. 
3. Add the egg and molasses and mix until thoroughly combined. 
4. Pour in nut milk (teaspoons at a time) until the dough comes together. Take care not to exceed 2 Tbsp nut milk. Note: dough will be easier to handle (not as sticky) if it is rolled into a ball, wrapped, and chilled in the freezer for an hour. 
5. Pour 1 tablespoon of granulated sweetener onto a small plate.
6. Roll dough into 1 inch balls and flatten each ball into a cookie shape.
7. Dip one side of the cookie into the granulated sweetener. Place cookies, sweetener side up, at least 1 inch apart on the prepared baking sheet.
8. Bake cookies for 9-10 minutes, or until the edges are brown and the centers are set. 
9. Allow to cool for 2-3 minutes on the cookie sheet, before transferring to a cooling rack to cool completely. Store leftovers in an airtight container in refrigerator or freezer.