Yummy Low Carb Gingersnaps-Diabetic Friendly!!!

"Original recipe from Unknown Chef 86 but has been changed to fit diabetic lifestyle. These are moist, chewy and do NOT taste low carb!!!"
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Pneuma photo by Pneuma
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
23mins
Ingredients:
11
Serves:
60
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ingredients

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directions

  • 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!

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Reviews

  1. 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.
     
  2. MuddyMommaPottery
    these should be re-named low sugar cookies, definitely NOT a low carb cookie, sorry.
     
  3. swsuf
    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.
     
  4. Demandy
    Great diabetic cookies! I made these a little lower carb by using 3/4 cup soy flour and 1/4 cup flaxseed meal and 1 cup whole wheat flour in place of that amount of the white flour. That took them to 7 grams carbs each and .5 gram dietary fiber. Thanks, we'll definitely make these again. And to the low carb naysayers, how many cookies do you know of with this few carbs in them?!
     
  5. Pneuma
    Made this for Valentine's, with and without the icing. You can smell the cloves with a hint of cinnamon in it and it's soft and chewy. Good to have with milk. Thanks for this diabetic-friendly recipe!
     
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