Yummy Low Carb Gingersnaps-Diabetic Friendly!!! |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 60 |
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Original recipe from Unknown Chef 86 but has been changed to fit diabetic lifestyle. These are moist, chewy and do NOT taste low carb!!! Ingredients:
3/4 cup butter |
2 cups splenda sugar substitute |
2 eggs, beaten |
1/2 cup molasses |
2 teaspoons vinegar |
3 3/4 cups flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 tablespoon ginger |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
Directions:
1. Cream butter, Splenda, molasses and vinegar together until blended.
2. Beat in eggs.
3. In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
4. Will be a very firm dough.
5. Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
6. Flatten to disk size 1/2 inch thick.
7. Bake at 350 for 8 minutes only.
8. They will not darken so don't overbake.
9. Remove from cookie sheet immediately to prevent further cooking.
10. Enjoy while still warm!
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