Gingerbread Dough

1/4 cup green banana flour
1/4 cup coconut flour
1 tsp. Vegetable oil
3/4 cup sugar equivalent
1/2 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 to 1 cup water
1/4 cup sugar free maple syrup
Mix dry ingredients
Add 1/2 cup of water plus syrup
Plus enough water to make soft pliable
Firm Dough

You can use this for cut out cookies.
You can roll into balls and flatten before using the cutters on each mound
If you find that easier. The last of the dough can remain in uncut circles to have the shape of a Pitter Patter.
Baking can be done in an oven or on the stove in a dutch oven.
Butter some foil and line the pan you use with the foil. Bake until the cookies are firm around 12 minutes at medium.
Don't bake at high heat. If you like it crisper leave the heat alone and increase the time.

Boyfriend Sundae

Butter Pecan Ice Cream--sugar free
Chocolate Syrup--sugar free Hershey's
Caramel Sauce--again sugar free caramels that 'r melted or if you can find a dietetic caramel or butterscotch, preferably caramel
Bowl

Cookie--Here we make a chocolate chip:

Once Upon A Time
one cup buttermilk dry form from Sego
sweet 'n lo bulk to equal 2/3 cup sugar
one stick margarine
one whole egg -large
2 tsp baking soda
1.5 tsp salt-iodized
sugar free chocolate chocolate chips or chopped dove chocolates about one cup or 3 oz.
sugar free white chocolate chopped about 2 oz.

If you would like you could add slivered almonds or English walnuts, no strong nuts, about .5 cup.

Mix the butter, egg, sweet 'n low, soda and salt, add buttermilk powder, then add chocolates.

Drop onto wax paper lined baking sheet.
Bake 7-11 minutes depending on chewy or firm-shortbread-y desire, the chewy one takes a shorter time.
Makes at least thirty cookies, probably makes 40 or 50.

Diabetic Friendly

Photo Source: http://diabeticfriendly.com/