- 1/2 cup [115 g] softened butter
- 2/3 cup [160 mL] granular SplendaŽ
- 2 tablespoons [30 mL] brown sugar TwinŽ
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] dark molasses
- 4 teaspoons [20 mL] sugarfree gingerbread syrup
- 1 teaspoon [5 mL] sugarfree vanilla extract
- 1 1/2 teaspoons [7.5 mL] ground ginger
- 1 teaspoon [5 mL] cinnamon
- 1/4 teaspoon [1 mL] nutmeg
- 1/4 teaspoon [1 mL] ground clove
- 1 3/4 cups [440 mL] almond flour
- 1/2 cup + 2 tablespoons [135 mL] vital wheat gluten
- 2 teaspoons [10 mL] baking soda
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- Preheat oven to 300°F [150°C].
- Cream together butter, SplendaŽ, dark molasses and brown sugar into a large bowl.
- Add salt, gingerbread syrup, vanilla extract, ground ginger, nutmeg and ground clove.
- Mix well; set aside.
- Into a separate bowl, sift together almond flour, vital wheat gluten and baking soda.
- Gradually add flour mixture to butter mixture.
- Combine into a stiff dough.
- Shape dough into 20 to 24 balls.
- Arrange at least 1-inch [2.5-cm] apart from each other onto a lightly sprayed cookie sheet.
- Bake into preheated oven for 24 minutes watching carefully, pressing cookies down a bit flat after first five minutes in the oven.
- Leave to cool completely, on cookie sheet.
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