Join our Newsletter for Coupon Codes, Sales and Specials

Gingersnaps from Low Carb Luxury

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 Ideal Sweetener
1 teaspoon dark molasses
4 teaspoons Torani Sugar free Gingerbread syrup *
1 teaspoon Singing Dog vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Ideal Granulated Sweetener *
for sprinkling on cookies (optional)

Preheat oven to 300F.

Cream butter with Ideal, molassesin a large bowl. Add Torani Sugar free 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 300F 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