Diabetic Chewy Molasses Ginger Cookies

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

• Ready In: 1 hr 35 mins
• Serves: 48
• Yields: 4 dozen

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

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.