Gingersnaps from Low Carb Luxury
This recipe is courtesy of Low Carb Luxury:
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