Gluten free Gingersnaps

3/4 cups flour
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp ground cloves
pinch nutmeg
pinch allspice
1/8 tsp salt
1 egg white
4 tsp granular splenda or stevia
1/4 tsp blackstrap molasses
1/8 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.