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Chocolate Gingerbread Cookies (Diabetic)


Published: Friday, December 8, 2017

2¼ c. all-purpose flour

3 Tbsp. unsweetened cocoa powder

2½ tsp. ground ginger

½ tsp. baking soda

½ tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. finely ground black pepper

½ c. (1 stick) butter, softened

½ c. packed light brown sugar

¼ c. granulated sugar

1 Tbsp. shortening

4 (1 oz.) squares semisweet chocolate, melted and cooled

2 Tbsp. molasses

1 egg

White decorating icing (optional)

 Combine flour, cocoa, ginger, baking soda, cinnamon, salt and pepper in medium bowl. Beat butter, brown sugar, granulated sugar and shortening in large bowl with electric mixer at medium speed until creamy. Add chocolate; beat until blended. Add molasses and egg; beat until well blended.

Gradually add flour mixture, beating until well blended. Divide dough in half. Shape each half into a disc; wrap each disc tightly in plastic wrap. Refrigerate at least 1 hour.

Preheat oven to 350°. Roll out 1 disc of dough between sheets of plastic wrap to ¼" thickness. Cut out shapes with cookie cutters; place cutouts on ungreased cookie sheets. Refrigerate at least 15 minutes. Repeat with remaining dough.

Bake 8-10 minutes or until cookies are set. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Decorate with icing, if desired. —About 2 dozen cookies.

• Exchange (per serving): 59 calories, 3 g fat, 2 g saturated fat, 1 g protein, 8 g carbohydrate, 9 mg cholesterol, 1 g fiber, 20 mg sodium; ½ bread/starch, ½ fat.

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