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Old 11-12-2010, 08:54 AM   #1
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Gingersnap Cookies/Pumpkin Dip

I don't know who to thank for these but they would be great at a holiday gathering.
They are quick and easy to make up. The key is to not over bake them. Mine turned out too dark but or course I am keeping them because I never met a cookie I didn't like.
I should have baked them for 11 minutes maybe instead of the 15minutes. Just keep a close eye on them.
I also used a spice bottle to flatten them instead of a baking powder can. The bottle worked great.



GINGERSNAPS
3 ounces almond flour, 3/4 cup
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
Pinch nutmeg
Pinch allspice
1/8 teaspoon salt
1 egg white
4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1/8 teaspoon vanilla

In a small bowl, blend the spices and salt with the almond flour. Stir in the remaining ingredients until well blended and a sticky dough forms. Drop the dough by teaspoons in 24 tiny piles on parchment-lined 12x17" baking sheet. Very lightly and gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put. Bake at 325 for 15-20 minutes or until golden brown. Remove from the pan and cool on a rack.

Makes 24 cookies
Can be frozen


On the pumpkin dip I had some crock pot pumpkin butter in the fridge so that is what I used instead of opening a can of pumpkin.
You could also use it on other things such as celery or pumpkin muffins or LC breads.


Creamy Pumpkin Pie Dip

* 1 (250g/8oz) package spreadable cream cheese, room temperature
* 1 cup pumpkin
* 3/4 cup of sweetener (I used Splenda)
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* 1/8 ground nutmeg
* 1/2 teaspoon vanilla
* 1/4 cup sour cream

Cream together cream cheese, sweetener, and pumpkin until smooth. Stir in vanilla, sour cream and spices. Refrigerate 2 hours before serving.
Note:
You can use 1 teaspoon of pumpkin pie spice in place of the other dry spices if you like.



Makes: 2 cups



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Old 11-12-2010, 08:56 AM   #2
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I love gingersnaps! Or most anything with ginger. Thanks, will have to try these for sure!
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Old 11-12-2010, 09:33 AM   #3
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The Gingersnap recipe came from my site. I based them on the Almond Thins recipe.

Gingersnaps

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Old 11-12-2010, 09:51 AM   #4
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I would love to make these but I am allergic to eggs and almonds. I think I could use coconut flour instead but is there anything that iI can use instead of the egg white?
There are so many recipes that call for eggs and I don't know of a sustitute. Thanks...Fran
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Old 11-12-2010, 10:09 AM   #5
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Quote:
Originally Posted by fran54 View Post
I would love to make these but I am allergic to eggs and almonds. I think I could use coconut flour instead but is there anything that iI can use instead of the egg white?
There are so many recipes that call for eggs and I don't know of a sustitute. Thanks...Fran
Fran, maybe just try making them without the egg white at all. It may just be a binder. Try adding a little coconut milk maybe?

I'm sure someone else more knowledgeable will be by with better suggestions. In the meantime, good luck!
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Old 11-12-2010, 10:11 AM   #6
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YUM! Putting this on my list to make, thanks!
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Old 11-12-2010, 10:55 AM   #7
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I'm allergic to eggs. But I found if I buy organic cage free no antibiotics I can mix them in a recipe. Flaxseed I'm highly allergic too. These are not cheap.

FLAXSEED oil is a replacement for eggs to bind. And some say knox unflavored gelatin. I don't know.
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Old 11-12-2010, 11:58 AM   #8
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Quote:
Originally Posted by rosethorns View Post
I'm allergic to eggs. But I found if I buy organic cage free no antibiotics I can mix them in a recipe. Flaxseed I'm highly allergic too. These are not cheap.

FLAXSEED oil is a replacement for eggs to bind. And some say knox unflavored gelatin. I don't know.
I think it's flaxseed MEAL that's the egg replacer - not flaxseed oil. Flaxseed oil should not be used in baking - in fact, it should never be heated at all.

For each egg to be replaced, whisk together 1T flaxseed meal and 3T water and use in place of eggs.
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Old 11-12-2010, 02:27 PM   #9
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Linda Sue, I should have known to check and see if I had got them from you!! You always have such good recipes.
Thanks for such wonderful recipes!
I am going to make them again and make sure I don't over cook them. They still taste good when dipping them in the pumpkin dip.
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Old 11-12-2010, 04:13 PM   #10
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Thanks everyone. I can't wait to make these. I am going to try 1/2 the batter with coconut milk and 1/2 the batter with the flaxseed.
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Old 11-12-2010, 04:26 PM   #11
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What a great idea, Linda Sue. These look fantastic!
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Old 11-13-2010, 10:15 AM   #12
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Beautiful presentation. Gonna make these soon. Thanks Julie
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Old 11-29-2010, 07:39 PM   #13
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Plan on making these for Christmas - thanks!

adding word Gingerbread Ginger Bread for search results
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Old 11-29-2010, 08:02 PM   #14
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Quote:
Originally Posted by WildflowerMama View Post
I think it's flaxseed MEAL that's the egg replacer - not flaxseed oil. Flaxseed oil should not be used in baking - in fact, it should never be heated at all.

For each egg to be replaced, whisk together 1T flaxseed meal and 3T water and use in place of eggs.
THIS IS RIGHT^^^ My daughter is Vegan and she uses Flax meal as an egg replacement in her baking.
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Old 11-29-2010, 08:08 PM   #15
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loved the pumpkin dip-thanks!!
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Old 12-03-2010, 11:23 AM   #16
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The look great! Pretty presentation, as well.
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