Prep1 hr 25 mins
These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.
- 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
- 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.
Very good. I used regular brown sugar, but otherwise made as directed. I refrigerated the dough overnight and made the cookies in the morning - as these were for a gathering. I only got about 2 dozen cookies but my cookie balls were probably bigger than 1 inch. I am serving these cookies with strawberries for a nice healthy treat. These are very good and not as sweet as other cookies which will go wonderful with fruit. Thanks for sharing.
I have not personally tried this recipe but a word of warning to diabetics: the nutritional facts of this recipe are incorrect. 1/4 cup of molasses contains 46 sugars. Also, Splenda brown sugar blend does contain some real brown sugar. And flour has carbs as well. Though this recipe is much healthier than most cookies, please be careful. Everything in moderation for us diabetics! Thanks for posting a healthier recipe!
If there were full-fat cookies, I will give them 3.5 stars,but since there are sooo much healthiER than the regular one, they deserve at least 4 (I wanted to give them 4.5 stars, but Zaar wouldn't let me ;p). I baked them for 9 min and they were dry, but that may due to the fact that I made them into heart. However, I'll make it again with more splenda or molasses...I felt that they needed a bit more sweeteness to bring out the spice flavour. Thanks for posting. :)