Yummy Low Carb Gingersnaps-Diabetic Friendly!!!

Ladybugs's Note:

Original recipe from Unknown Chef 86 but has been changed to fit diabetic lifestyle. These are moist, chewy and do NOT taste low carb!!!

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 60

• ¾ cup butter
• 2 cups Splenda sugar substitute
• 2 eggs , beaten
• ½ cup molasses
• 2 teaspoons vinegar
• 3 ¾ cups flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 tablespoon ginger
• ½ teaspoon cinnamon
• ¼ teaspoon clove

Directions:

1. Cream butter, Splenda, molasses and vinegar together until blended.
2. Beat in eggs.
3. In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
4. Will be a very firm dough.
5. Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
6. Flatten to disk size 1/2 inch thick.
7. Bake at 350 for 8 minutes only.
8. They will not darken so don't overbake.
9. Remove from cookie sheet immediately to prevent further cooking.
10. Enjoy while still warm!

Reviews

[dianafoot]

While these may be good, they are definitely not low carb! 3 3/4cups of flour and 1/2 cup of molasses are pure white flour/sugar carbs... the rating is for the claim, not for the taste.

[MuddyMommaPottery]

these should be re-named low sugar cookies, definitely NOT a low carb cookie, sorry.

[Chef #259915]

With all due respect, of course they don't taste like low carb...they aren't. We low carbers do not use molasses, it is a sugar and we don't use white flour. I am sure this is a great tasting recipe, but it is a reduced sugar recipe, not low carb.