Gingersnaps
Source of Recipe
the LowCarbRecipeBox
Recipe Introduction
Serving Size : 42
List of Ingredients
1/4 cup butter
1/2 cup coconut oil
1 cup Splenda
1/4 cup polyol
1 tablespoon blackstrap molasses
1 egg
1 cup almond meal
1 cup vanilla whey protein powder
1/4 cup gluten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Recipe
Using your electric mixer, beat the butter, coconut oil, Splenda, polyol
sweetener, blackstrap, and egg together until mixture is creamy and fluffy.
Beat in the almond meal, vanilla whey protein powder, and gluten, then
the baking soda, salt and spices.
Dough will be fairly soft, but cohesive. Spoon by the scant tablespoon
onto ungreased cookie sheets, shaping a bit with the fingers to make
little balls. Flatten balls slightly with the back of your spoon or
fingers. Keep in mind when placing cookies on sheets that they will
spread some -- I find that 10 per sheet is about right.
Bake at 350 for about 7-9 minutes, or until just getting golden around
the edges. Cool on wire racks, and store in an air-tight container.
About 42 cookies, each with: 76 Calories; 5g Fat; 7g Protein; 2g
Carbohydrate; trace Dietary Fiber; 2 grams usable carb.
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