Ginger Snaps-wheat free

Photo by Roxie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup butter

  • 1/2

    cup coconut oil

  • 1

    cup Splenda

  • 1/4

    cup sugar alcohol (I'd use erythritol now, but I originally used maltitol)

  • 1

    tablespoon blackstrap molasses (or dark molasses)

  • 1

    egg

  • 1

    cup almond meal

  • 1

    cup vanilla whey protein powder

  • 2

    teaspoons baking soda

  • 1/2

    teaspoon salt

  • 1

    teaspoon ground ginger

  • 2

    teaspoons cinnamon

  • 1/2

    teaspoon ground cloves

Directions

Using your electric mixer, beat the butter, coconut oil, Splenda, sugar alcohol sweetener, blackstrap, and egg together until mixture is creamy and fluffy. Beat in the almond meal, vanilla whey protein powder, then the baking soda, salt and spices. Dough will be fairly soft, but cohesive. Spoon by the scant tablespoon onto ungreased cookie sheets, shaping a bit with the fingers to make little balls. Flatten balls slightly with the back of your spoon or fingers. Keep in mind when placing cookies on sheets that they will spread. Bake at 350 for about 7-9 minutes, or until just getting golden around the edges. Cool on wire racks, and store in an air-tight container. About 42 cookies, each with: 76 Calories; 5g Fat; 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2 grams usable carb.

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