Lara’s Tender Gingersnaps
This recipe came from Taste of Home. I made a few changes in an attempt to make it higher in fiber and protein, (whole wheat pastry flour instead of all-purpose flour) and lower in carbs and sugar, (used Truvia Brown Sugar Blend instead of regular brown sugar). Used very little sugar to roll cookies in before baking. We like them with a little pumpkin pie dip. See link below. 😉
https://www.eatright.org/food/planning-and-prep/recipes/healthy-pumpkin-pie-dip-recipe
https://www.tasteofhome.com/recipes/lara-s-tender-gingersnaps/
The original recipe is here.
Ingredients
- Ingredients
- 1 cup packed brown sugar I substituted with 1/2 c. truvia Brown Sugar Blend
- 3/4 cup butter melted
- 1 egg
- 1/4 cup molasses I used 1/4 c. pure maple syrup instead
- 2-1/4 cups all-purpose flour I used whole wheat pastry flour instead
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup sugar I used less than 1/8 c. sugar to roll cookies in
Servings: