Ginger Sweets

By Jeanette Terry

These ginger sweets use a fruit sweetener to give them that sweet taste.

Ginger Sweets
  • 1/2 cup fruit sweetener **

  • 1/2 cup margarine

  • 1 egg

  • 1/2 tsp vanilla

  • 1 cup flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 tsp ginger

  • 1/2 cup chopped walnuts (optional)

  • **To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.

  1. In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.

  2. On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350° F for 8 minutes. Remove from sheet with metal spatula.

Nutritional Facts

2 g
85 mg
11 mg
6 g
7 g

holiday guide 2011 cookies dessert ultra-low-carb snacks

3 replies

meexies 2014-02-19 10:59:32 -0600 Report

I made these this morning and am pleased with the finished cookie but they do not look like the photo and are not crisp. I took into account what mrjs4ata commented. I used butter - as margarine is not something we would ever buy. I placed the sugar (neither do we use sugar subs) in a 1/2 c measure then mixed in enough apple sauce (home made) to make a 1/2 c total. I only used 1/2 c of flour and added 1/2 almond meal. I did include the nuts though I used pecans. I also used parchment paper instead of the spray and they slid right off. (tip: I reused the parchment and was able to make about 3 dozen cookies using a small ice cream scoop). Lastly I cooked them a total of 9 minutes but I still did not get the ginger snap look as in the picture. They remind me of half of a whoopie pie, cakey but tasty. I am sure that almond meal may not be the best choice because of fat content but I typically avoid wheat flour. I will have to experiment with other options

paradisegal 2014-02-14 00:06:02 -0600 Report

I have not tried the recipe but wonder if it might work better with a 1/2 c of soft applesauce with splenda or stevia to taste? - actually I generally use a bit of both as it seems more like sugar in taste that way. I crave ginger goodies at times so would really love a recipe that works.

mrjs4ata 2012-11-23 14:04:13 -0600 Report

My daughter and I made these cookies three times in one day and at no time, did the cookies come out correctly. The first time, my daughter followed the recipe exactly using the 1/4 cup apple concentrate and 1/4 cup sweetener. This does not make 1/2 cup of liquid like the recipe calls for, but she followed it exactly using the 1/4 cup and 1/4 cup. These cookies came out in a "blop" (they never spread out) like the photo shows.

The next batch, I told my daughter to fill the liquid with water to make a 1/2 cup of liquid. The batter still looked way to thick so I had her add 2 Tbsp of water. This batch of cookies completely spread out to make "bars" instead of cookies.

The third batch, I told my daughter to fill the liquid with water to make a 1/2 cup of liquid and leave it as that. These, too, spread out way too thin, but not as bad as the second batch.

The cookies taste absolutely wonderful, but I can not sell these cookies at craft fairs as low-sugar cookies since they do not look good at all. Very unfortunate as I am looking for cookies/sweets to be able to sell at our local craft fairs for the holidays.

Any ideas would be greatly appreciated!