Candice's Low Carb Soft Ginger Cookies
makes 20 cookies
1/2 cup unsalted butter
1 Tablespoon shortening
1 cup granulated splenda
3 large eggs
1/4 cup coconut flour
1 1/2 teaspoons ground ginger
2 teaspoons fresh ginger, finely chopped or grated *
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
In a small bowl mix coconut flour, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.
In mixer with paddle attachment cream butter, shortening and splenda until light and fluffy. Add eggs 1 at a time. Scrape down sides of bowl.
Add the coconut flour mixture & fresh ginger, mix on low speed till combined. Turn mixer up to Med/High speed till mixture comes together and is smooth.
*OPTIONAL, can be used right away* Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with(at least 1 hour)
Preheat oven to 350F
Line cookie sheet with parchment paper
Scoop with a 1 Tablespoon cookie scoop(#60), if you donít have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.
Bake ~ 350F for 10-15 mins (10 mins for softer cookie,15 mins for a little harder cookie)
*I like fresh ginger in my cookies but if you don't or just don't have any on hand, use 1 Tablespoon ground ginger total in recipe instead.
**Unlike a tradition ginger snap, these are light in color and flavor is not as rich. What gives a tradition gingersnap itís dark color & rich taste is Molasses. It really is up to you if you feel that color is necessary. But to me itís not..definitely not with how many carbs/sugar molasses has. If you want that dark color add a few teaspoons to 2 Tablespoon blackstrap molasses. Traditionally I would add 2 Tablespoons to a recipe this size when not concerned about carbs/sugar.
Nutritional information for 1 cookie:
Energy 44 kcal
Carbohydrate, TOTAL 2.29 g
Sugars, total 0.17 g
Fiber, total dietary 0.63 g
Protein 1.28 g
Total lipid (fat) 3.83 g