Orange Spice Cookies Recipe - Cooking Index
Orange Spice Cookies Recipe - Cooking Index
This recipe makes a soft, cake-like cookie. You can use 1/2 teaspoon orange extract in place of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower the count by 8 grams and the fiber by 4.
Courses: Dessert| 5 oz | 142g | Pork rinds - finely ground |
| = (abt 2 cups ground) | ||
| 1/2 cup | 118ml | Granular Splenda |
| 1/2 cup | 80g / 2.8oz | Brown Sugar Twin |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 4 tablespoons | 60ml | Cinnamon |
| 1 1/2 teaspoons | 7.5ml | Dried ground ginger |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1/2 cup | 73g / 2.6oz | Finely-chopped walnuts |
| 1 tablespoon | 15ml | Finely-grated fresh ginger root |
| 2 teaspoons | 10ml | Finely-grated orange zest |
| 1 tablespoon | 15ml | Pure vanilla extract |
| 1/2 cup | 118ml | Sour cream |
| 3 | Eggs |
Preheat the oven to 350 degrees.
Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda, cinnamon ginger and nutmeg with a whisk until blended. In a separate bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together. Stir into the pork rind mixture until well blended.
Drop rounded tablespoons onto parchment lined baking sheets, 2 inches apart. Flatten with the bottom of an oiled glass. Bake for 12 minutes. Transfer the cookies to cooling racks to cool.
This recipe yields about 40 cookies.
Total Calories: 1846
Fat: 124 grams
Carbs: 62 grams
Fiber: 20 grams
Protein: 120 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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