Diabetic Chewy Molasses Ginger Cookies

“These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.”
READY IN:
1hr 35mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

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.

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