1/2-2 Tbsp Sugar-Free Gingerbread Syrup
1/2-3/4 Cup Cold Water
Preheat oven to 350°F.
Mix all dry ingredients together, add extract and water. Stir until moistened.
Scoop into mini paper baking cups or greased baking pan (use Pam non-stick cooking spray) and bake for 12-15 minutes or until golden brown.