Sugar-Free Snickerdoodles

CookiesCupcakes's Note:

This is great for diabetics. For the sugar, I use either Z Sweet or the "0 Sugar" Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Serves: 18

Yield: 18.0 cookies

Cookie Mix

• 1 cup margarine
• 1 ½ cups artificial sweetener
• 1 teaspoon vanilla
• 1 egg substitute
• 3 cups unbleached white flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• water , as needed
• 2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
3. In a separate shallow bowl, put the 2 tablespoons of cinnamon.
4. Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
5. Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.