Best 2 Yummy Low Carb Gingersnaps Diabetic Friendly Recipes

YUMMY LOW CARB GINGERSNAPS-DIABETIC FRIENDLY!!!

Steps:

• Cream butter, Splenda, molasses and vinegar together until blended.
• Beat in eggs.
• In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
• Will be a very firm dough.
• Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
• Flatten to disk size 1/2 inch thick.
• Bake at 350 for 8 minutes only.
• They will not darken so don't overbake.
• Remove from cookie sheet immediately to prevent further cooking.
• Enjoy while still warm!

DIABETIC CHEWY MOLASSES GINGER COOKIES

Steps:

• Spray cookie sheet with nonstick spray; set aside.
• In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
• Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
• Beat in Eggbeaters and molasses.
• Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Cover and chill in the refrigerator for 1 hour.
• Shape dough into 1-inch balls.
• Combine the granulated Splenda and 1 teaspoon cinnamon.
• Roll balls in Splenda-cinnamon mixture.
• Place 2 inches apart on prepared cookie sheet.
• Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
• Remove from cookie sheet.
• Cool on a wire rack.
• Makes about 4 dozen.