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2 cups flour substitute (my favorite is Rao's "cake flour") 1/4 tsp salt 1/4 cup molasses 1/2 cup butter, softened 3/4 cup AS (see note below) 1 egg, beaten 1 1/8 tsp baking powder 1 1/4 tsp ground ginger 3/4 tsp ground cloves 3/4 tsp ground cinnamon Cream butter and sugar and add molasses and egg. Set aside. Combine all dry ingredients and add to wet ingredients and mix until smooth. Chill for about 1 hour. Shape into 1" balls and place 2" apart on greased cookie sheet. Bake at 350 degrees for 9-11 minutes. Do not overbake. Yield: 2 dozen 2 1/2-3 inch cookies at a little over 2 grams of carbohydrate each. Note: Made with Splenda granular, these retain more of a ball shape and are a bit on the dry side, but still tasty. Made with maltitol, they spread out like sugar based cookies and are moist and chewy. |
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