Gluten-free snaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
48 tsp No Name 100% pure Conola Oil 48 tsp Stevla In The Raw 3 tbsp Crosby's Cooking Molasses 53 gram(s) Fram Fresh Raw Eggs 1.18 cup quinoa flour (by ERIC1965) .75 cup Rice flour, brown 0.6 gram(s) Arm & Hammer Baking Soda 2 tsp Ginger, ground 3 serving No Name Cinnamon .5 tsp Allspice 0.50 tsp Cloves, ground 0.5 tsp ground mace (by SHIRHPP)
1. Preheat oven to 375F (190C)
2. In a large bowl beat together oil and sugar
3. Add molasses and eggs. Beat until fluffy Takes about 2-3 minutes
4. Stir in dry ingredients
5. scoop out teaspoonsful on to perpared cookie sheets.
6. Bake for 12-14 minutes or until golden brown. let cool for 1 minute remover from parchment paper and let cool completely on a wire rack.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user JEZEBEL99.
2. In a large bowl beat together oil and sugar
3. Add molasses and eggs. Beat until fluffy Takes about 2-3 minutes
4. Stir in dry ingredients
5. scoop out teaspoonsful on to perpared cookie sheets.
6. Bake for 12-14 minutes or until golden brown. let cool for 1 minute remover from parchment paper and let cool completely on a wire rack.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user JEZEBEL99.
Nutritional Info Amount Per Serving
- Calories: 157.7
- Total Fat: 11.2 g
- Cholesterol: 9.8 mg
- Sodium: 12.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.3 g
- Protein: 1.8 g
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