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Old 12-10-2014, 08:32 PM   #1
JHoberer
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Chewy Gingersnaps

I started with Dana Carpender's Gingersnap recipe, which I think is crisp, and ended up with this recipe- and it is awesome!!! The chew is magnificent and so is the flavor!

Chewy Gingersnap Cookies

wet:
1 egg
2 t blackstrap molasses
1/4 cup butter
1/2 cup shortening (I used Spectrum palm shortening)
28 drops EZ-Sweetz
30 drops vanilla stevia
1/2 cup Swerve

dry:
1/2 cup polydextrose
1 cup almond meal
1 cup vanilla whey protein powder (Designer Whey Vanilla Praline)
1/4 cup vital wheat gluten (optional)
2 t baking soda
1/2 t salt
1 t ground ginger
1 T cinnamon

Beat the wet ingredients together for several minutes with a mixer.

Mix the dry ingredients together in a separate bowl (this is important becasue polydextrose can clump badly). Mix the dry ingredients into the wet mixture until well incorporated, scraping down the sides several times.

Roll dough into 1 inch balls (25 grams each, 11 per ungreased cookie sheet is perfect). Flatten with a measuring cup into a typical cookie shape.

Bake at 350 for 8 minutes. Edges will be slightly browned. Makes about 33 cookies- or 3 cookie sheets full.


I think this might just work for gingerbread men cutouts. They do about double in size, so leave plenty of room in between them!
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Old 12-10-2014, 08:47 PM   #2
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The recipe sounds good

I would add a bit of allspice, cloves and vanilla to the recipe.

love a chewy ginger cookie! The house smells like Christmas when
they are baking. Happy holidays.
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Old 12-10-2014, 09:49 PM   #3
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I omitted the cloves from Dana's recipe. I just don't like them. It has a little vanilla in in in the cup of vanilla whey and the vanilla stevia. I don't have a lot of experience with allspice.

These were wonderfully flavored but I was thinking cardamom?
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Old 12-11-2014, 08:04 AM   #4
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I want to make these cookies today but I am going to substitute sifted Carbquick for the vital wheat gluten. I'll let you know how they turn out!
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Old 12-11-2014, 02:49 PM   #5
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Didi - did you make them? Results? Pics?
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Old 12-11-2014, 02:51 PM   #6
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Jen - did you take pics? I love gingersnaps and gingerbread, I'm putting this on my baking list.
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Old 12-11-2014, 09:38 PM   #7
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OMG!!!!!!!!!!!!!!!

These are magic! The first day they are chewyly scrumptious and the next day they are SNAPILY crunchy!!

Best of both worlds!!!

I will be making these again and I'll take a pic. They are tan topped, typical cookie darker bottom circle cookies about 3 inches diameter. They are the perfect gingersnap cookie to me!

Since I have never used allspice (smells like holiday potpurri ), I borrowed my MIL's allspice to try that out. How much should I use? I might just try the spiced nuts recipe on the back of it too.
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Old 12-12-2014, 10:05 AM   #8
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1.64 carbs per cookie. That's with 1/4 tsp allspice included. I'm going to make a cream cheese pie today with this dough as the crust. I'll be making the allspice version very soon. Very.

I can so see myself eating 6 cookies/cookie doughs after plain meat for a meal. They are that good.

P.S. Did you know Swerve has 51 calories per cup?
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Old 12-12-2014, 09:36 PM   #9
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Presenting the oh so delectable gingersnap cream cheese pie...



Cream Cheese Pie with Gingersnap Crust

Pre-baked crust made from 1/3 recipe gingersnap dough pressed into pie pan (18)
(the cold crust in a cold ceramic pie dish took 12 minutes to bake in a 350 oven)

1 1/2 cup heavy cream (9.9)
15 drops EZ-Sweetz
25 drops vanilla stevia
2 tsp vanilla (1)
1/2 cup Confectioner's Swerve (6.4)
2 tsp cinnamon (.6)
1/4 cup DaVinci sf praline syrup (I am sure many flavors would work: cinnamon, caramel, vanilla, eggnog)
1/2 tsp guar or xanthan gum (sprinkle over surface)
2 pkgs 1/3 less fat cream cheese, softened (about 14)

Whip first 4 ingredients together until fluffy. Add remaining ingredients and whip until incorporated. Spread over baked pie crust. Chill.

49.9 net carbs entire pie. 6.2 net carbs 1/8th. It's a generous slice too. My pie pan is 9 inch and deep dish.

I didn't realize my mixture still had solid bits of cream cheese in it until I spread it into the pan. I'll whip it more next time, maybe even warm the cream cheese up a bit before putting it in the batter. It'd be prettier presented with some whipped cream piped around it too. But the taste was very, very, VERY good!
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Old 12-13-2014, 05:08 PM   #10
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Jen - that is a nice looking pie. I like that you didn't have to bake the cookies and then crumble them to make the crust. I was planning to make a pumpkin cheesecake and a gingerbread but maybe I'll just make this recipe and get the 2 for 1 flavors that I'm looking for. Thanks for posting the picture of the pie, I really like visuals along with recipes.
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Old 12-13-2014, 05:56 PM   #11
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Yeah, you can't really tell that it wasn't made in typical graham crumbled cracker style. Definitely less of a pain to make!

This pie is soooooo goood... lol. It is hard to stay away from.

I think it could be prettier though it isn't bad looking. A few shakes of cinnamon on the top and swirls of whipped cream around the edges?

But it tastes soooo goooood!
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Old 12-15-2014, 05:34 AM   #12
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Sounds great...too bad poly just about kills me. ;-(
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Old 12-20-2014, 06:17 AM   #13
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I'm going to try these with vitafibre powder fiber instead of the poly.

Jen, I have to change sweeteners to accommodate what I've got on hand. Can you tell me what you estimate the total cups of sweetness in this recipe to be?

Thanks so much and happy holidays everyone
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Old 12-20-2014, 10:25 AM   #14
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bonbon, i will be so interested in your VF experiment--I make great great cookies with just protein powder and liquid VF--but there is no way I can do PolyD.--do report back--

Jen--you are my favorite chef on this board! your experiments really are so wonderful!

xoxoxo

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Old 12-20-2014, 02:17 PM   #15
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Me?


I cringe every time I use polyd and post it here knowing you have issues with it.
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Old 12-20-2014, 02:19 PM   #16
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Bonbon- not counting molasses, just a squidge over 1 cup.


1/4 cup Swerve, 12 drops EZ-Sweetz & 15 drops vanilla Sweetleaf stevia each measure out to about the equivalent of 1/4 cup sugar.
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Old 12-20-2014, 04:23 PM   #17
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Thanks Jen - can't wait to smell these in the oven
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Old 12-20-2014, 04:30 PM   #18
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Automatic Holiday Scented Air Freshener!!
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Old 12-21-2014, 09:10 AM   #19
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Quote:
Originally Posted by ouizoid View Post
bonbon, i will be so interested in your VF experiment--I make great great cookies with just protein powder and liquid VF--but there is no way I can do PolyD.--do report back--

Ouis
Ouisi, I have had a lot of success with VF powder in cookies - it seems to withstand oven temp beter than the syrup. This attempt didn't work out sadly - my cookies spread like mad and had a cakey texture so perhaps VF doesn't work as a poly sub in this recipe. They did create early morning olfactory magic in the house though
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Old 12-21-2014, 10:31 PM   #20
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Olfactory Magic...

Sorry it didn't work. That would've been useful! My version definitely didn't spread too much- in fact, you have to press the dough balls a bit flat or they come out a bit hilly.

I should've taken pictures.
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Old 12-21-2014, 11:45 PM   #21
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Merry Christmas everyone ! What is VF?
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Old 12-22-2014, 02:54 PM   #22
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Vitafiber... there is a current thread about it.
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Old 12-29-2014, 09:34 AM   #23
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Gingersnaps

I made them and when cooled I frosted them with cream cheese frosting
and put them together like a big fat Oreo. Then I placed them in fridge.
They softened and were ab fab. Almost red light food.

Yummy and thanks for recipe
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Old 01-01-2015, 10:28 PM   #24
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They softened? Must've been the filling. My got crispier the next day but I didn't put them in the fridge.

Were they still chewy?

Glad you liked them!
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Old 04-23-2015, 01:03 PM   #25
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Old 04-23-2015, 06:22 PM   #26
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Quote:
Originally Posted by JHoberer View Post
OMG!!!!!!!!!!!!!!!

These are magic! The first day they are chewyly scrumptious and the next day they are SNAPILY crunchy!!

Best of both worlds!!!

I will be making these again and I'll take a pic. They are tan topped, typical cookie darker bottom circle cookies about 3 inches diameter. They are the perfect gingersnap cookie to me!

Since I have never used allspice (smells like holiday potpurri ), I borrowed my MIL's allspice to try that out. How much should I use? I might just try the spiced nuts recipe on the back of it too.
Hoberer,
How did you store them? I like both chewy and crisp ginger cookies and have been looking for a low carb crisp version. Sounds like these would solve both cravings in one fell swoop!
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Old 04-23-2015, 07:05 PM   #27
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Having just experimented w/ vitafiber, I do think that the poly d or VF gives the crisp effect. My lace cookies w/ VF were crisper the next day also.

Can't say about this particular cookie Susie but I stored my lace cookies under a cake plate and I've been thrilled. Sometimes storing airtight can soften things, but it didn't do that to the VF cookies. So should work w/ this recipe.
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Old 04-23-2015, 09:56 PM   #28
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Originally Posted by JJJ'sMom View Post
Having just experimented w/ vitafiber, I do think that the poly d or VF gives the crisp effect. My lace cookies w/ VF were crisper the next day also.

Can't say about this particular cookie Susie but I stored my lace cookies under a cake plate and I've been thrilled. Sometimes storing airtight can soften things, but it didn't do that to the VF cookies. So should work w/ this recipe.
Can you direct me to your lace cookie recipe if it is posted somewhere?
Thanks!
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Old 04-24-2015, 04:55 PM   #29
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The cooled cookies were put in a ziploc bag overnight.

I don't know about Vitafiber but polydextrose is the difference between chocolate cake and chocolate brownie... that wonderful chewiness that is mostly lacking in low carb baked goods.
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Old 06-21-2015, 11:24 PM   #30
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Cuz everybody like lime cheesecake! This version is purposely tart (but my 5 year old daughter ate it fine, so that gives you an idea)!! If you like sweet better, halve or omit the citric acid and increase the sweetener. Makes excellent mousse in individual cups or cheesecake with same gingersnap crust as before.

The Best Low Carb Lime Cheesecake Mousse or Pie
June 2015 for Father's Day
Excellent! Fits perfectly in XL deep ceramic pie pan.

1 packet knox gelatin
1/4 cup SF Vanilla Torani syrup
1/4 cup boiling SF lime DaVinci syrup

2 cups whipping cream (13.2)
2 t vanilla extract (1)
1 t lime extract (.5) (Could use another 1/4 cup of the lime syrup)
3/4 cup confectioner's Swerve (9.6)

8 oz 1/3 less fat cream cheese, microwaved to really soft (8)
juice and zest of 2 limes (10)
15 drops EZ-Sweetz
15 drops lemon stevia
1 t citric acid


In a small bowl, sprinkle the gelatin over the vanilla syrup and let soften for 10 minutes. Once the gelatin is softened, pour 1/4 cup boiling water over the gelatin, and stir until completely dissolved. Set aside.

Combine Swerve, whipping cream and both extracts in mixing bowl and whip until stiff peaks form. Slowly add the gelatin mixture to the cream mixture, beating thoroughly. Stir in remaining ingredients. Spoon into serving dishes and chill.

Whole recipe 42.3 net carbs. 1/8 = 5.3 net carbs, 1/10 = 4.23 net carbs

Can also pour over cooled chewy gingersnap cookie crust:
Pre-baked crust made from 1/3 recipe gingersnap dough pressed into pie pan (18)
(From cold, bake 12 min at 350) 1/8 "massive slice" pie = 7.5 net carbs, 1/10 = 6.0 net carbs

Looks same as previous cream cheese pie but pale green and all the way to the top of the pan. The microwaving of the cream cheese until easily stirrable and smooth fixed the lumps issue perfectly.
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