This time of year is hard for those of us who are trying to keep our blood sugar levels at manageable levels. It’s the price you pay to keep healthy and looking good! Here is a holiday ginger cookie recipe to satisfy your sweet cravings.
Ginger is a very alkaline spice which is popular in Asian dishes. Its medicinal properties are well known and is famous as an anti-inflammatory remedy. With this being the holiday season, i feel obligated to offer a low carb option for gingerbread cookie lovers. It’s allright if you get a little naughty with your diet during this time of year. Just keep it in moderation and eat lots of veggies and fruit when you get the opportunity.
-1 3/4 cups almond flour
- 1/4 cup oat flour (finely ground whole oats)
- 1/4 lb (1 stick) softened butter (if using salted butter, omit the salt later in the recipe)
- 3/4 cup granular Splenda
- 1 1/2 tbsp Brown Sugar Twin
- 1 tbsp blackstrap molasses
- 2 tsp water
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt (omit if you are using salted butter)
Preheat oven to 300F. Mix 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 inch apart. Bake at 300F 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. Makes about 2 doz. cookies. EAT ALKALINE FOR THE HOLIDAYS
Hope you enjoy!
Randy Powell