Ginger Cookies

ginger cookies

Makes about 18 cookies, 3g carbs per cookie

Ginger Cookies
Amount Ingredient Carbs
150g Almond flour 6g
65g desiccated coconut 13g
natural sugar substitute equivalent to 90g of sugar 0g
1 tspn ground ginger 0g
1 tspn finely chopped ginger 0g
100g salted butter 0g
40g glucose syrup 32g
½ tspn bicarb soda dissolved in 1 tablespoon boiling water 0g
Total Carbs 51g

Preheat oven to 175°C or 350°F and line a baking tray with non-stick baking paper. Mix the almond flour, coconut, natural sugar substitute & cinnamon in a medium size mixing bowl.

In a small saucepan, melt the butter & glucose syrup together until it starts to bubble. Stir through the bicarb soda water mixture. Add this to the bowl of dry ingredients & mix well.

This ginger variation to the Anzac Biscuit recipe gives a slightly ginger flavoured cookie so adjust to taste.

Roll spoonfuls of mixture into walnut sized balls. Place on baking paper-lined tray & flatten slightly with your fingers.

Bake for 15-20 minutes, turning tray around halfway through if required until lightly browned.

Cool on tray 10 minutes & then place cookies on a cooling rack to cool completely. Store in an airtight container.

Originally posted 2017-09-18 11:29:48.

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