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Old 07-21-2015, 08:42 AM   #31
JJJ'sMom
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Terrific recipe that freezes well.
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Old 07-21-2015, 06:05 PM   #32
sbwertz
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I love the Anna's Swedish Ginger Thins. This is my version

Low Carb Ginger Thins

1/4 cup butter
1/2 cup shortening
1 cup brown malitol crystals or Natural Sweet Brown *
1/4 cup sugar free pancake syrup or sugar free honey
1 egg
2 1/4 cups Carbalose flour
2 tsp baking soda
1/4 tsp salt
1 tsp powdered ginger
2 tsp ground cinnamon
1/2 tsp ground cloves

Preheat oven to 350 degrees.

Cream the butter, shortening, brown "sugar", syrup, and egg in a mixer until light and fluffy. Mix together the dry ingredients. Add to the mixture in the mixer and mix until well combined.

Form the dough into 3/4 inch balls. Place the balls on a baking sheet lined with baking parchment. Press the dough out into circles with the bottom of a flat bottomed drinking glass with a small piece of parchment on top of the dough to keep it from sticking to the glass. Press them THIN, about 1/8 inch. The cookies will be about 2 1/2 inches in diameter.

Bake about 8 minutes. Store tightly sealed to keep them crisp.

Makes 6 dozen. 2 cookies = 1g carbs.

*If you can't find the brown sugar substitute, you can use malitol and add one teaspoon of blackstrap molasses.
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Old 07-21-2015, 10:49 PM   #33
JHoberer
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Thanks! Did you make the cookies, the cream cheese pie or the key lime pie?
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Old 07-22-2015, 05:04 AM   #34
JJJ'sMom
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the cookies, yes, guess that I should have specified since there is more than 1 recipe here. Absolutely loved'em.
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Old 07-22-2015, 04:53 PM   #35
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<------ is happy.
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Old 12-17-2015, 11:19 AM   #36
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I made these cookies with what I had on hand and am posting the recipe as I made them so someone else, who may not have everything, will know that they will still work beautifully. My neighbor came over as I finished baking the last batch and I gave her some to take home as her husband is diabetic. She commented at how wonderful the house smelled. After tasting the first bite she started to tear up stating that they tasted just like the ones her mom used to bake. Her mother passed away this summer and she misses her terribly.
Just a few notes FYI: I only got 28 cookies by using a cookie scoop I have and I did not flatten them at all and they still spread out plenty.
I think this would make an excellent chocolate chip cookie base by leaving out the spices and adding in some sugar free chocolate chips and chopped nuts.

Here is the recipe as I made them:

* Exported from MasterCook *

Gingersnap Cookies Chewy

Recipe By :JHoberer
Serving Size : 28 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Wet:
1 egg
2 teaspoons blackstrap molasses
1/4 cup coconut oil -- original was butter
1/2 cup butter -- original was Spectrum palm shortening
28 drops liquid sucralose -- EZ-Sweetz
30 drops stevia
1/2 cup erythritol -- original was swerve
Dry:
1/2 cup polydextrose
1 cup almond meal
1 cup unflavored whey protein powder
1 teaspoon vanilla
Dry Ingredients:
1/4 cup vital wheat gluten
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon black pepper

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

Mix the dry ingredients together in a separate bowl (this is important because 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. (I just used a scoop and didn't flatten)

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

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 8g Fat (55.8% calories from fat); 5g Protein; 9g Carbohydrate; 7g Dietary Fiber; 23mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Attached Images
File Type: jpg LCGingercookies.jpg (78.8 KB, 25 views)

Last edited by ncredbird; 12-17-2015 at 11:31 AM.. Reason: add comment
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Old 12-17-2015, 12:30 PM   #37
JJJ'sMom
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Nice job Redbird, those look like mine.
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Old 12-22-2015, 07:30 PM   #38
JHoberer
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YAY!!! I did turn them into chocolate chip cookies!!!

http://www.lowcarbfriends.com/bbs/sh...d.php?t=844381
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Old 11-01-2016, 09:48 AM   #39
JJJ'sMom
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bumping thread for Susie
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Old 11-01-2016, 09:59 PM   #40
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Thanks JJJ'sMom!
Those cookies look yummy. Are they crisp enough to crush for a cheesecake crust?
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Old 11-02-2016, 07:22 AM   #41
JJJ'sMom
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Mine didn't crisp up as Jen remarked, and could be due to the use of different sweetners. After cooled, they have a nice chewiness to them. The next day, sitting under a cake plate, they still had chewiness but were a tad firmer. As no point were mine have ever crumbled. When I get my polyd and make the cheesecake Jen did here, I plan to just put the dough in the pan and bake it the day before making the cheesecake.
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Old 04-18-2018, 08:57 AM   #42
JJJ'sMom
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bumping...........a must make cookie the way that it written.
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Old 04-29-2018, 06:54 PM   #43
JHoberer
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I still make these every fall and use the dough as pie crust for cheesecake too. Mine did get first enough to crumble but I press the dough into the pan and bake it like a big cookie. I prefer cream cheese pie filling instead of baked cheesecake filling.
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Last edited by JHoberer; 04-29-2018 at 06:56 PM..
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