Sugar-Free Snickerdoodles

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.

• Ready In: 32 mins
• Serves: 18
• Yields: 18 cookies

Ingredients

• Cookie Mix

• 1  cup margarine
• 1 1⁄2 cups artificial sweetener
• 1  teaspoon vanilla
• 1  egg substitute
• 3  cups unbleached white flour
• 1⁄2 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.