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Gingersnaps I
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Serving Size: 35
2 cups almond meal -- flour
4 oz butter
1/2 cup Splenda
1 tbl water
1-1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
Combine all ingredients well.
Form into small balls and placed on greased cookie sheet.
Bake at 300°F-150°C for about 20 minutes.
After 5 minutes in the oven, press cookies down lightly with a fork, then continue with baking.
For Peanut Butter cookies. Add 1/2 cup sugar free chunky peanut butter and 1 teaspoon vanilla flavoring. Omit the ginger, cinnamon nutmeg, and ground cloves.
Per Serving: 56 Calories
2 Carbs
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