|By Karen Barnaby |
Here is a recipe for spice cookies that started off in life as a faux carrot cake. Funny how things change!
This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. 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.
Orange Spice Cookies
Makes about 40 cookies
- 5 oz. pork rinds, finely ground (2 cups ground)
- 1/2 cup granular Splenda
- 1/2 cup brown Sugar Twin
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4 Tbsp. cinnamon
- 1 1/2 tsp. dried ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 cup finely chopped walnuts
- 1 Tbsp. finely grated fresh ginger root
- 2 tsp. finely grated orange zest
- 1 Tbsp. pure vanilla extract
- 1/2 cup sour cream
- 3 eggs
Preheat the oven to 350°F.
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.
Total Calories: 1846
Fat: 124 grams
Carbs: 62 grams
Fiber: 20 grams
Protein: 120 grams