Ingredients
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nonstick cooking spray
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1/3 cup margarine, softened (not spread or tub product)
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1/3 cup Splenda brown sugar blend, packed
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1 teaspoon baking soda
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1 teaspoon ground ginger (or to taste)
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3/4 teaspoon ground cinnamon (or to taste)
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1/4 cup Egg Beaters egg substitute
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1/4 cup dark molasses
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1 1/2 cups all-purpose flour
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1/2 cup whole wheat flour
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1/4 cup Splenda granular
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1 teaspoon ground cinnamon
Instructions
- 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.