Low Carb Carbalose Giant Ginger Cookies. I have often wondered why it seems so difficult to get a crispy low carb cookie and now I know-it is. This is my first attempt at making cookies with Carbalose flour so I have no basis of comparison but I know this: there is no almond flour and no coconut flour. Don’t know for sure but this must be some kind of secret. Anyway, these are delicious & crispy and every once in a while, crispy is good.
I have made and taken new pics on the top and is the way they should look. They say true confessions are good for the soul so here goes another one: I did not have the right sweetener for the first pics (at the bottom now). I had the Baking but not the Granular since I don’t use much of it and there is a difference so…use the right product for the job…but the taste-ooh la la.
Down below in the notes I said I would be testing another recipe using these cookies and it didn’t take me long to come up with these Ginger Cheesecake Tarts
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2¼ C Carbalose Flour***
- 3 Sticks Butter
- 1 C Allulose*** +
- ⅓ C Allulose***
- ¼ C Molasses
- 1 Egg
- 1 T Dried Ginger
- ¾ t Cinnamon
- ½ t Dried Clove Powder
- ½ t Mace Or Nutmeg
- Preheat oven to 340°
- With electric mixer begin to slowly cream butter. Add egg, molasses and then then slowly add Allulose until well incorporated. Mixture will be thick.
- In larger bowl mix all dry ingredients. Add wet to dry and with same mixer mix until completely incorporated. It will take a bit of time but it needs to be done.
- Use a 2” ¼ C scoop, make 15-16 2” balls and place evenly on a parchment papered cookie sheet pan. I have a sheet pan that I could fit all 15 cookies on. Generously sieve on ⅓ C Allulose and using a flat disc or glass (I used my Norpro pounder), or even your fingers, flatten the balls to about ¼".
- Cook no more than 10-12 minutes, leaving on sheet about 10 minutes before putting onto cooling racks.
- Cookies should be surprisingly nice and crispy.
- 15 Servings
- 146 Calories, 5.2g Protein, 11.2g Fat, 10.9g Carbs, 4.5g Fiber, 6.4g Net Carbs
- Based on the crumb of these cookies I'm going to make a prediction here. I think if you ground them and added enough melted butter, they would make a kick butt base for a cheesecake or anything else you needed a cookie or graham cracker base for. I will be testing this in the future but...you can test it now...if you want.