Recipe Categories
Recipe Categories
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Gingersnaps |
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20-24 servings |
| Ingredients: |
1 3/4 cups almond flour
1/2 cup + 2 Tablespoons vital wheat gluten
2 teaspoons baking soda
1/2 cup softened butter
2/3 cup granular Splenda
2 Tablespoons Brown Sugar Twin *
1 teaspoon dark molasses
4 teaspoons DaVinci Sugarfree Gingerbread syrup
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Diabetisweet or granulated maltitol/erythritol for sprinkling on cookies (optional) |
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Preparation Method: |
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- 1
- Preheat oven to 300°F.
- 2
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Cream butter with Splenda, molasses, and Brown Sugar Twin in a large bowl. Add DaVinci Sugarfree Gingerbread syrup and spices and mix well. Set aside.
- 3
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In a separate bowl, sift together almond flour, vital wheat gluten, and baking soda. Gradually add flour mixture to butter mixture. Combine to make a stiff dough.
- 4
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Form into small balls and place on greased cookie sheet at least 1" apart.
- 5
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Bake at 300°F for 24 minutes. After first five minutes in the oven, press cookies down a bit flat. If using Diabetisweet to sprinkle tops, do this now. Continue baking, being careful not to burn and adjusting time for your oven.
- 6
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* Use Canadian Brown Sugar Twin (cyclamate based) if possible for a smoother taste.
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Carbs:
Approximately 1.3 grams of carbohydrate per cookie.
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