Gingersnap Cookies/Pumpkin Dip

Oksue · 11-12-2010, 08:54 AM

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

Charski · 11-12-2010, 08:56 AM

I love gingersnaps! Or most anything with ginger. Thanks, will have to try these for sure!

LindaSue · 11-12-2010, 09:33 AM

The Gingersnap recipe came from my site. I based them on the Almond Thins recipe.

Gingersnaps

fran54 · 11-12-2010, 09:51 AM

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

Sweeteater · 11-12-2010, 10:09 AM

Quote:

Originally Posted by fran54

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!

BikerAng · 11-12-2010, 10:11 AM

YUM! Putting this on my list to make, thanks!

rosethorns · 11-12-2010, 10:55 AM

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.

WildflowerMama · 11-12-2010, 11:58 AM

Quote:

Originally Posted by rosethorns

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.

Oksue · 11-12-2010, 02:27 PM

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.

fran54 · 11-12-2010, 04:13 PM

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.

Jennifer Eloff · 11-12-2010, 04:26 PM

What a great idea, Linda Sue. These look fantastic!

SCOTTSDALEJULIE · 11-13-2010, 10:15 AM

Beautiful presentation. Gonna make these soon. Thanks Julie

Starduster · 11-29-2010, 07:39 PM

Plan on making these for Christmas - thanks!

adding word Gingerbread Ginger Bread for search results

Beeb · 11-29-2010, 08:02 PM

Quote:

Originally Posted by WildflowerMama

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.

newyorkmeg · 11-29-2010, 08:08 PM

loved the pumpkin dip-thanks!!

Sweeteater · 12-03-2010, 11:23 AM

The look great! Pretty presentation, as well.

11-12-2010, 08:54 AM	#1
Oksue Very Gabby LCF Member!!! Join Date: Sep 2009 Posts: 3,219 Gallery: Oksue Stats: 320/290/170 WOE: Healthy Eating Start Date: 6/13/11	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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11-12-2010, 08:56 AM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I love gingersnaps! Or most anything with ginger. Thanks, will have to try these for sure!

11-12-2010, 09:33 AM	#3
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,449 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	The Gingersnap recipe came from my site. I based them on the Almond Thins recipe. Gingersnaps

11-12-2010, 09:51 AM	#4
fran54 Senior LCF Member Join Date: Oct 2009 Posts: 122 Gallery: fran54	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

11-12-2010, 10:11 AM	#6
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	YUM! Putting this on my list to make, thanks!

11-12-2010, 10:55 AM	#7
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,659 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	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.

11-12-2010, 02:27 PM	#9
Oksue Very Gabby LCF Member!!! Join Date: Sep 2009 Posts: 3,219 Gallery: Oksue Stats: 320/290/170 WOE: Healthy Eating Start Date: 6/13/11	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.

11-12-2010, 04:13 PM	#10
fran54 Senior LCF Member Join Date: Oct 2009 Posts: 122 Gallery: fran54	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.

11-12-2010, 04:26 PM	#11
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	What a great idea, Linda Sue. These look fantastic!

11-13-2010, 10:15 AM	#12
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Beautiful presentation. Gonna make these soon. Thanks Julie

11-29-2010, 07:39 PM	#13
Starduster Senior LCF Member Join Date: Nov 2008 Location: NYC Posts: 243 Gallery: Starduster Stats: start 38/ loss 40/ goal -1.2 under WOE: Simeon HCGrx injects Start Date: SMOKEFREE R2P4	Plan on making these for Christmas - thanks! adding word Gingerbread Ginger Bread for search results

11-29-2010, 08:08 PM	#15
newyorkmeg Major LCF Poster! Join Date: Oct 2009 Location: The Bronx Posts: 1,224 Gallery: newyorkmeg Stats: 247/152/healthy 5'8" WOE: Just LC Start Date: 10/09	loved the pumpkin dip-thanks!!

12-03-2010, 11:23 AM	#16
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	The look great! Pretty presentation, as well.