GINGER COOKIES
These cookies were a favorite of my husband. They would make a good addition to the
holiday cookie tray.
21/2 cups Gluten-Free Bake Mix 2 (625 mL)
2 tsp ground ginger (10 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ground cloves (2 mL)
1/8 tsp salt (0.5 mL)
1 egg
3/4 cup butter, softened (175 mL)
sugar
1/4 cup granulated erythritol (60 mL)
1 tbsp molasses (15 mL)
Dry Mixture:
3 tbsp powdered erythritol (45 mL)
2 tbsp Gluten-Free Bake Mix 2 (30 mL)
Preheat oven to 350°F (180°C).
In
large bowl, combine Gluten-Free Bake Mix 2, ground ginger, baking
soda, cinnamon, ground cloves and salt.
In
food processor, process egg, butter, liquid sweetener, erythritol and molasses. Add dry ingredients and process. Form balls from heaping tablespoonfuls of
dough.
Dry Mixture: In small bowl, combine powdered erythritol
and Gluten-Free Bake Mix 2.
Roll
in the dry mixture and place on greased cookie sheet. Press
down lightly with a fork. Bake 8 minutes
on bottom shelf and 2 minutes on the middle shelf. Keep in the refrigerator or freezer once
cooled.
Yield: 32 cookies
1 cookie
82.0
calories
1.7
g protein
7.3
g fat
0.0 g fiber
2.4
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: