Sugar-Free Snickerdoodles |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is great for diabetics. For the sugar, I use either Z Sweet or the 0 Sugar Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water. Ingredients:
1 cup margarine |
1 1/2 cups artificial sweetener |
1 teaspoon vanilla |
1 egg substitute |
3 cups unbleached white flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon cornstarch |
water, as needed |
2 tablespoons cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
3. In a separate shallow bowl, put the 2 tablespoons of cinnamon.
4. Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
5. Space cookies about 1 apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
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