Gingersnaps Recipe - Low Carb & Healthy
Low carb recipe for Gingersnaps which belongs to the Sweets recipe category.
- cup (55 g) butter
- cup (120 ml) coconut oil
- 1 cup (25 g) Splenda
- cup (50 g) polyol sweetener
- 1 tablespoon (15 ml) blackstrap molasses
- 1 egg
- 1 cup (125 g) almond meal
- 1 cup (130 g) vanilla whey protein powder
- cup (25 g) gluten
- 2 teaspoons baking soda
- teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- teaspoon ground cloves
Preheat oven to 350F (180C, or gas mark 4).
Using an electric mixer, beat the butter, coconut oil, Splenda, polyol sweetener, blackstrap molasses, and egg together until mixture is creamy and fluffy.
Beat in the almond meal, vanilla whey protein powder, and gluten, then the baking soda, salt, and spices.
The dough will be fairly soft but cohesive.
Scoop scant tablespoons of dough onto ungreased cookie sheets, shaping a bit with your fingers to make little balls.
Flatten balls slightly with the back of a spoon or your fingers.
Keep in mind when placing cookies on sheets that they will spread some?I find that 10 per sheet is about right.
Bake for about 7 to 9 minutes or until cookies are just getting golden around the edges.
Cool on wire racks and store in an airtight container.
About 42 cookies
Each with 7 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol sweetener.