Cookies, Ginger Snaps Lcl-1.8/sdessert- cookie, herbs 2 cup almond flour 1/4 lb butter; softened (1 stick) 1/2 cup Splenda, bulk 2 tablespoon brown sugar twin 2 teaspoon water 1 teaspoon vanilla extract 1 1/2 teaspoon ginger, ground 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves, ground 1/2 teaspoon salt Preheat oven to 300°F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300°F for 20 minutes. After five 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. Makes 20 - 24 cookies. Approximately 1 carb per cookie. NYC Nutrition Analysis (per serving or yield unit): water=1.71 g; calories=80.97; protein=1.74 g; total fat=7.86 g; carbohydrate=2.77 g; dietary fiber=1.01 g; ash=0.48 g; calcium=22.32 mg; phosphorus=38.92 mg; iron=0.4 mg; sodium=87.7 mg; potassium=61.44 mg; magnesium=22.25 mg; zinc=0.28 mg; copper=0.09 mg; manganese=0.25 mg; vitamin A=145.8 IU; vitamin E=2.15 mg ATE; thiamin=0.02 mg; riboflavin=0.07 mg; niacin=0.32 mg; pantothenic acid=0.03 mg; vitamin B6=0.01 mg; folate=2.55 ug; vitamin B12=0.01 ug; vitamin C=0.05 mg; saturated fat=2.7 g; monounsaturated fat=3.66 g; polyunsaturated fat=1.11 g; cholesterol=10.34 mg; alcohol=0.06 g; total sugars=0.38 g; selenium=0.72 ug; refuse=33.4%; %cal as carb:prot:fat=12:8:80; WW Pts=2.1; (complete analysis) |
