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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Gingersnaps
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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)
Preheat oven to 300°F.
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.
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.
Form into small balls and place on greased cookie sheet at least 1" apart.
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.
Makes 20 - 24 cookies. Approximately 1.3 grams of carbohydrate per cookie.
* Use Canadian Brown Sugar Twin (cyclamate based) if possible for a smoother taste.
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