Ginger Snaps

Makes 15 cookies 

1-1/2 cups Wheat-Free Market All-Purpose Baking Mix

Pinch of salt
1 teaspoon cinnamon
1/8 teaspoon cloves
1-1/2 teaspoon ground ginger
1/8 teaspoon black pepper 
4 tablespoons salted butter, room temperature 
1 large egg
¼ cup plus 2 tablespoons
Wheat-Free Market Sweetener, divided
½ teaspoon pure vanilla extract

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. 

In a medium bowl, blend the All-Purpose Mix with salt, cinnamon, cloves, ginger and pepper. Next add the butter, the egg, 3 tablespoons of sweetener and vanilla. Blend well with a wooden spoon until cookie dough forms. 

Using a 1-1/2 tablespoon scoop, make 15 small balls of dough. Place the remaining sweetener (3 tablespoons) in a small bowl and add the dough balls, a few at the time. Roll the dough balls around in the sweetener until evenly coated. 

Place the sweetener covered dough balls on the prepared cookie sheet and using your fingers, flatten the cookies out until they are approximately 3 inches in diameter. (You can also place a sheet of plastic wrap over the dough balls and use the bottom of a flat glass to flatten out the cookies.)

Bake for approximately 10 minutes or until the cookies begin to get firm. Do not over bake or the “sugar” will begin to burn. Cool on a wire rack then store in an air tight container. Enjoy!

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