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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I have not tried this recipe. I got the recipe from Spark People. Ingredients:
1 cup all-purpose white flour |
3/4 cup whole wheat flour |
1/4 teaspoon ground allspice |
1/4 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt substitute |
1/4 cup splenda brown sugar blend |
1/4 cup dark molasses |
1/4 cup smucker's sugar-free syrup |
2 tablespoons dannon light n' fit low-fat vanilla yogurt |
2 tablespoons unsweetened applesauce |
Directions:
1. Combine flours, allspice, baking soda, cinnamon, cloves, ginger, nutmeg, and salt well in a medium bowl.
2. In a large bowl, use a wooden spoon to beat molasses, syrup, Splenda brown, applesauce, and yogurt until well blended.
3. Pour the dry ingredients into the larger bowl and mix until a stiff dough forms.
4. Press the dough into a disc, cover with plastic wrap, and refrigerate 30 minutes.
5. Preheat oven to 375 degrees and spray 2 cookie sheets with non-stick spray.
6. On a lightly floured surface, roll out dough to 1/4-inch thickness. Using a 2-inch gingerbread man cookie cutter, cut out cookies. Gather the dough scraps, re-roll, and keep making gingerbread men until all dough is used up.
7. Use a spatula to transfer cookies to cookie sheets, placing them 1-inch apart.
8. Bake for 7-10 minutes, or until golden brown, rotating sheets halfway through to ensure even baking. Remove to wire racks and let cool completely.
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