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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 3.0 g
  • Cholesterol: 7.1 mg
  • Sodium: 108.3 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Whole Wheat Gingersnaps calories by ingredient
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Whole Wheat Gingersnaps

Submitted by: BICHONMOMMY

Introduction

Working my way through switching my cookie recipes to whole wheat and these turned out pretty good. Taste better as they sit. Working my way through switching my cookie recipes to whole wheat and these turned out pretty good. Taste better as they sit.
Number of Servings: 30

Ingredients

    1/2 cup I Can't Believe It's Not Butter
    3/8 cup Splenda Blend
    1 eggs, beaten
    3/8 cup brown sugar
    1/2 teaspoon cream of tartar
    2 cups whole wheat flour
    1-1/2 teaspoons baking soda
    1 teaspoon baking powder
    1-1/2 teaspoons ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    2 teaspoon granulated sugar

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, brown sugar and splenda. Mix in the egg. Combine the whole wheat flour, cream of tartar, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves. Stir the dry ingredients into the sugar mixture just until blended.

Roll the dough into 3/4 inch balls, and dip the top of each ball into the white sugar. Place the cookies about 2 inches apart on the cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies.

Number of Servings: 30

Recipe submitted by SparkPeople user BICHONMOMMY.






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