Ingredients
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nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon
Preparation
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Spray cookie sheet with nonstick spray; set aside.
In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
Beat in Eggbeaters and molasses.
Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill in the refrigerator for 1 hour.
Shape dough into 1-inch balls.
Combine the granulated Splenda and 1 teaspoon cinnamon.
Roll balls in Splenda-cinnamon mixture.
Place 2 inches apart on prepared cookie sheet.
Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
Remove from cookie sheet.
Cool on a wire rack.
Makes about 4 dozen.
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