Monday, November 12, 2007

Recipe: Low-carb gingersnaps

Just remember that these aren't very sweet, so you have to compensate in the spiciness. I found the original spice amounts insufficient. I'll increase them a bit in the next batch. I'd also make a double batch because the yield from the recipe is quite low unless you're making cookies for Smurfs. (Click on the photo for a larger version.)

- 3 oz. almond flour (3/4 cup) (I weighed mine)
- 1/4 tsp cinnamon
- 1/8 tsp ginger (definitely not enough - I'll double this to 1/4 tsp next time)
- 1/8 tsp cloves
- Pinch nutmeg (I'll put 1/8 tsp next time)
- Pinch allspice (Ditto)
- 1/8 teaspoon salt
- 1 egg white
- 4 teaspoons granular Splenda or equivalent liquid Splenda (I used granular)
- 1/4 tsp blackstrap molasses (make sure it's blackstrap, not the regular molasses you may have hanging around your house - if you're watching carbs / sugar)
- 1/8 teaspoon vanilla

In a small bowl, blend spices and salt with almond flour. Stir in remaining ingredients until well blended and a sticky dough forms.

Drop dough by teaspoons in 24 tiny piles on parchment-lined 12 X 17" baking sheet. (OK, I got only 9 small cookies out this. If a person was to make 24, they'd be miniscule. I could have cut them in half, I suppose, but they're supposed to be cookies, not M&Ms!)

Very lightly and gently pick up each piece of dough and roll into a ball; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. (I just used the bottom of a glass. My baking powder container wasn't this type.)

Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put.

Bake at 325F for 15-20 minutes or until golden brown. Remove from pan and cool on a rack. (I took mine out at 15 minutes but they could have probably been in a couple of minutes more to "dry out" a bit more and make them crispy - if that's what you're looking for. My cookies were larger, though, so they could have probably been in a bit longer. They're perfectly good, however.)

Makes 24 cookies Can be frozen. (Again, I only got nine using a very small cookie scoop, however I could have cut those in half and had 18 much smaller cookies. How someone would get 24 out of this batch is beyond me.)

Per cookie (if making 24): 22 calories; 2g gat; 1g protein; 1g carbohydrate; trace dietary fibre; .5g net carbs. Because the carb count is so low, there's no significant difference using granular or liquid Splenda.

Recipe courtesy of Linda's Low Carb Menus & Recipes.

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