Cinnamon Ginger Spice Cookies Low Sugardiabetic Friendly Food

DIABETIC CHEWY MOLASSES GINGER COOKIES

Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

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

Steps:

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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