Thursday, December 15, 2016
These cookies were a favorite of my husband. They would make a good addition to the holiday cookie tray.
21/2 cups Gluten-Free Bake Mix 2 (625 mL)
2 tsp ground ginger (10 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ground cloves (2 mL)
1/8 tsp salt (0.5 mL)
3/4 cup butter, softened (175 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp molasses (15 mL)
3 tbsp powdered erythritol (45 mL)
2 tbsp Gluten-Free Bake Mix 2 (30 mL)
Preheat oven to 350°F (180°C).
In large bowl, combine Gluten-Free Bake Mix 2, ground ginger, baking soda, cinnamon, ground cloves and salt.
In food processor, process egg, butter, liquid sweetener, erythritol and molasses. Add dry ingredients and process. Form balls from heaping tablespoonfuls of dough.
Dry Mixture: In small bowl, combine powdered erythritol and Gluten-Free Bake Mix 2.
Roll in the dry mixture and place on greased cookie sheet. Press down lightly with a fork. Bake 8 minutes on bottom shelf and 2 minutes on the middle shelf. Keep in the refrigerator or freezer once cooled.
Yield: 32 cookies
1.7 g protein
7.3 g fat
0.0 g fiber
2.4 g net carbs
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Labels: Cookies and Squares