GINGER SPICE COOKIES
These are very large, semi-soft cookies You could make them smaller, if desired. You
can even flatten them, if you’d like them to be a crispier cookie. No gelatin required for these cookies. I forgot the gelatin, to be honest, however, many recipes will simply work even without the gelatin, however, you take a chance if it is not a recipe I have tested in that manner. Gelatin is supposed to help prevent crumbly outcomes same as xanthan gum does with Gluten-Free, Low-Carb Bake Mix #1.
1
egg
granular, equal to 1/2 cup sugar OR use about 1/4 cup erythritol and increase liquid sweetener to 1/2 cup
3/4 cup
light-tasting olive oil (175 mL)
1 tbsp molasses (15 mL)
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
2 tsp ground cinnamon (10 mL)
2 tsp ground ginger (10 mL)
1 tsp ground cloves (5 mL)
1/4 tsp
salt (1 mL)
1 tsp powdered erythritol,
for garnish (5 mL)
Preheat
oven to 375°F (190°C). Line cookie sheet
with parchment paper.
In
food processor or in bowl with mixer, process egg. Add Natural Mate® sweetener, OR erythritol and liquid sweetener; process. Add olive oil and molasses; process.
In
medium bowl, combine Gluten-Free Bake Mix 2, baking soda, cinnamon,
ginger, cloves and salt.
Add
dry ingredients to wet ingredients and process well.
Form
heaping 2 tablespoonfuls of cookie dough (I used a cookie scoop with a
retractable dome). Place on cookie
sheet. Sprinkle domed tops with powdered
erythritol. Bake about 8 to 9 minutes.
Allow to cool completely on cookie sheet.
Place in refrigerator for the best texture.
Yield: 16 to 32 cookies (2 tbsp cookie dough or 1 tbsp cookie dough)
1
cookie; 16/32 cookies
170/85
calories
3.0/1.5
g protein
15.5/7.7
g fat
0.1/0 g fiber
4.4/2.3
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: