Low Carb Orange Spice Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Okay, I know what you're thinking, Pork rinds? In cookies!? Yuck! But, hey, this is low carb, baby, what am I suppose to do? Ingredients:
5 ounces pork rinds, finely ground (2 cups ground) |
1/2 cup splenda granular |
1/2 cup brown sugar twin |
1 teaspoon baking powder |
1 teaspoon baking soda |
4 tablespoons cinnamon |
1 1/2 teaspoons ground ginger |
1/2 teaspoon ground nutmeg |
1/2 cup finely chopped walnuts |
1 tablespoon finely grated fresh gingerroot |
2 teaspoons finely grated orange zest |
1 tablespoon pure vanilla extract |
1/2 cup sour cream |
3 eggs |
Directions:
1. Preheat the oven to 350°F.
2. Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda, cinnamon ginger and nutmeg with a whisk until blended.
3. In a separate bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together.
4. Stir into the pork rind mixture until well blended.
5. Drop rounded tablespoons onto parchment lined baking sheets, 2-inches apart.
6. Flatten with the bottom of an oiled glass.
7. Bake for 12 minutes.
8. Transfer the cookies to cooling racks to cool.
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