Diabetic Chewy Molasses Ginger Cookies |
|
 |
Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced. Ingredients:
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 |
Directions:
1. Spray cookie sheet with nonstick spray; set aside.
2. In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
3. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
4. Beat in Eggbeaters and molasses.
5. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
6. Stir in any remaining flour with a wooden spoon.
7. Cover and chill in the refrigerator for 1 hour.
8. Shape dough into 1-inch balls.
9. Combine the granulated Splenda and 1 teaspoon cinnamon.
10. Roll balls in Splenda-cinnamon mixture.
11. Place 2 inches apart on prepared cookie sheet.
12. Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
13. Remove from cookie sheet.
14. Cool on a wire rack.
15. Makes about 4 dozen.
|
|