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Low Carb Luxury Recipe!

  • 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) Gingersnaps
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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