Yummy Low Carb Gingersnaps Diabetic Friendly Recipes

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YUMMY LOW CARB GINGERSNAPS-DIABETIC FRIENDLY!!!



Yummy Low Carb Gingersnaps-Diabetic Friendly!!! image

Original recipe from Unknown Chef 86 but has been changed to fit diabetic lifestyle. These are moist, chewy and do NOT taste low carb!!!

Provided by Ladybugs

Categories     Dessert

Time 23m

Yield 60 serving(s)

Number Of Ingredients 11

3/4 cup butter
2 cups Splenda sugar substitute
2 eggs, beaten
1/2 cup molasses
2 teaspoons vinegar
3 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove

Steps:

  • Cream butter, Splenda, molasses and vinegar together until blended.
  • Beat in eggs.
  • In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
  • Will be a very firm dough.
  • Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
  • Flatten to disk size 1/2 inch thick.
  • Bake at 350 for 8 minutes only.
  • They will not darken so don't overbake.
  • Remove from cookie sheet immediately to prevent further cooking.
  • Enjoy while still warm!

DIABETIC CHEWY MOLASSES GINGER COOKIES



Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories     Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Steps:

  • Spray cookie sheet with nonstick spray; set aside.
  • In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
  • Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  • Beat in Eggbeaters and molasses.
  • Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
  • Stir in any remaining flour with a wooden spoon.
  • Cover and chill in the refrigerator for 1 hour.
  • Shape dough into 1-inch balls.
  • Combine the granulated Splenda and 1 teaspoon cinnamon.
  • Roll balls in Splenda-cinnamon mixture.
  • Place 2 inches apart on prepared cookie sheet.
  • Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
  • Remove from cookie sheet.
  • Cool on a wire rack.
  • Makes about 4 dozen.

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