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Gingersnaps
Nb persons: 20
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| 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) Preparation Method: 1 Preheat oven to 300°F. 2 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 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 Form into small balls and place on greased cookie sheet at least 1" apart. 5 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 * Use Canadian Brown Sugar Twin (cyclamate based) if possible for a smoother taste. Carbs: | |
| Approximately 1.3 grams | carbohydrate per cookie. |
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