Sugar Free Ginger Snaps

Every year, I make homemade Ginger Snaps for the pumpkin pie crust for some of the pie. Tony loves these and so do I. They are spicy and delicious. Better than anything you can get in a box. I am starting with the America’s Test Kitchen recipe for Whole Grain Ginger Snaps. If you like ginger, this recipe delivers! A whole tablespoon of ground ginger and a tablespoon of grated fresh ginger delivers a potent punch. These cookies are great on their own, and awesome as a crust. For a pie crust, crush enough cookies for 1 1/2 cups of crumbs and combine with 4 tablespoons of melted butter. Try it next time with your favorite pumpkin pie filling! If you are trying to keep your portions in check, I suggest making your pie in a muffin tin. That way you have individual portions that are easy to keep your calories down while having your favorite treat. My brother, who is on his own weight loss journey, really appreciated the change. He said it make him less likely to eat the whole pie. This coming from the lover of all things pumpkin!

Here are the original stats:

Here’s what I changed:

  • I swapped all of the sugar for their sweetener equivalent.

Here are the final stats:

Sugar Free Whole Grain Ginger Snaps

30 Cookies

  • 6 tbsp, Unsalted Butter
  • 1 tbsp, Ground Ginger
  • 1/2 tsp, Ground Cinnamon
  • 1/8 tsp, ground, Black pepper
  • 6 oz, America’s Test Kitchen Whole-Grain Gluten-Free Flour Blend
  • 1 tsp, Baking Soda
  • 1/4 tsp, Xanthan Gum
  • 1/4 tsp, Salt
  • 1 tbsp, Ginger, fresh grated
  • One Large Egg
  • 5 1/4 ounce, Brown Sugar Substitute
  • 1/8 tsp, Spices, cloves, ground
  • 1 cup(s), Granulated Sweetener
  1. Add the butter to a pan set to medium low.  As the butter melts, swirl the pan until the butter starts to brown.  Remove the butter to a bowl and allow to cool slightly.
  2. Mix in all of the spices, brown sugar, and egg.  Set the bowl aside.
  3. Mix together all of the dry ingredients, except the granulated sweetener in another bowl.  Add the dry ingredients to the wet and mix until well combined.  Cover with plastic wrap and allow to sit for 30 minutes.
  4. Preheat the oven to 300F.
  5. Roll a two tablespoon portion of dough into a bowl then roll in the granulated sweetener. Place on a baking sheet lined with parchment paper.
  6. Place one sheet at a time into the oven.  Bake for 20-25 minutes.
  7. Remove the sheet from the oven and place on a cooling rack.  Let cool for 5 minutes.  Remove the cookies from the pan to a cooling rack to cool completely.

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