Here is the recipe, as promised. Please note that with 36 cookies, the carbs work out to 1 net each... however, I got more like 43 cookies the size you saw, with about 1 Tbsp of dough each.
A couple of little changes from what's written below:
- I pressed them with the fork before putting the cookie sheet in the oven
- I baked them a total of 15 minutes only
- I did not place them 1" apart - they don't spread much
- I have never added water, haven't needed to
- Oops, I just realized I didn't put the salt in this last batch!
* Exported from MasterCook *
GINGERBREAD COOKIES
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups almonds, ground, Safeway
1/4 cup oat flour
1/4 pound butter -- softened
1/2 cup Splenda, bulk
1 tablespoon Sugar Twin, brown, pourable
1 tablespoon molasses
1 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Preheat oven to 300F. Cream butter with Splenda and Brown Sugar Twin and molasses in a large bowl.
Add spices and mix well. Gradually add almond flour and oat flour and mix to a stiff dough. If necessary, add up to 2 tsps water. Form into small balls and place on greased cookie sheet at least 1" apart.
Bake at 300F for 20 minutes (check after 15 total). After 5 minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.
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Per Serving (excluding unknown items): 60 Calories; 5g Fat (76.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
NOTES : No need to wait 5 minutes to press cookies - I did it before they went into the oven. Also, total baking time for me was 15 minutes, not 20. Cookies are small, but great!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0