Gluten free Gingersnaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
3/4 cups flour1/4 tsp cinnamon1/8 tsp ginger1/8 tsp ground clovespinch nutmegpinch allspice1/8 tsp salt1 egg white4 tsp granular splenda or stevia1/4 tsp blackstrap molasses1/8 tsp vanilla
In a small bowl, blend the spices and salt with the almond flour. Stir in the remaining ingredients until well blended and sticky dough forms. Drop the dough by teaspoons in 22 tiny piles on parchement lined 12x17" baking sheet. Very lightly and gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly . Cover the balls with plastic wrap 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. Peel off the plastic wrap and repeat until al the cookies have been shaped. Prick them with a fork.
Bake at 325 for 15 - 20 min. or until golden brown. remove from the pan and cool on a rack.
Serving Size: makes 22 cookies. 1 cookie - 1 serving
Number of Servings: 22
Recipe submitted by SparkPeople user KABOOPER.
Bake at 325 for 15 - 20 min. or until golden brown. remove from the pan and cool on a rack.
Serving Size: makes 22 cookies. 1 cookie - 1 serving
Number of Servings: 22
Recipe submitted by SparkPeople user KABOOPER.
Nutritional Info Amount Per Serving
- Calories: 22.5
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 2.7 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
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