Close
Tweet
Ingredients
| salted butter: 3/4 cup |
| Splenda: 2 cups |
| eggs: 2 (beaten) |
| molasses: 1/2 cup |
| distilled vinegar: 2 tsp |
| all-purpose flour (unsifted): 3 3/4 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 1/2 tsp |
| ginger (minced): 1 Tbl |
| ground cinnamon: 1/2 tsp |
| whole cloves: 1/4 tsp |
Yummy Low Carb Gingersnaps-Diabetic Friendly!!!
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
60 serving(s)
Tags
- Cream butter, Splenda, molasses and vinegar together until blended.
- Beat in eggs.
- In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
- Will be a very firm dough.
- Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
- Flatten to disk size 1/2 inch thick.
- Bake at 350 for 8 minutes only.
- They will not darken so don't overbake.
- Remove from cookie sheet immediately to prevent further cooking.
- Enjoy while still warm!