Diabetic Chewy Molasses Ginger Cookies

READY IN: 1hr 35mins
Recipe by Annacia

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

Top Review by ellie_

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.

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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