Gingerbread Cookies, No Sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Olivio Light, olive oil spreadSplenda Granulated Sugar BlendSplenda Brown Sugar BlendWalden Farm's Pancake Syrup - Sugar free & Calorie freeEgg BeatersBaking SodaCinnamonGingerAllspiceSalt
Directions
1. In a saucepan, combine the Olivio, Splenda sugar, Splenda brown sugar, W.F. syrup and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm (very important so as to not cook the egg when adding). Stir in egg. Combine the Carbquik, baking soda, ginger, cinnamon, allspice and salt; stir syrup mixture gently in to form soft dough. The dough will pull from side of bowl forming a soft ball.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours.
3. Preheat oven to 375 degrees.
4. Once oven is heated remove one section of dough from fridge (one section makes approx. 12 cookies). Roll dough into approx 1” balls and press to thickness of no more than 1/4” (these cookies will rise a lot during the baking process), place on non-stick baking sheet 1-2” apart. Bake for 8 minutes. Remove from baking sheet to cooling rack immediately. Allow baking sheet to cool completely between sets of cookies, setting it outside for a minute works quite well this time of year and allows for shorter time between baking cookies.
Number of Servings: 36
1. In a saucepan, combine the Olivio, Splenda sugar, Splenda brown sugar, W.F. syrup and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm (very important so as to not cook the egg when adding). Stir in egg. Combine the Carbquik, baking soda, ginger, cinnamon, allspice and salt; stir syrup mixture gently in to form soft dough. The dough will pull from side of bowl forming a soft ball.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours.
3. Preheat oven to 375 degrees.
4. Once oven is heated remove one section of dough from fridge (one section makes approx. 12 cookies). Roll dough into approx 1” balls and press to thickness of no more than 1/4” (these cookies will rise a lot during the baking process), place on non-stick baking sheet 1-2” apart. Bake for 8 minutes. Remove from baking sheet to cooling rack immediately. Allow baking sheet to cool completely between sets of cookies, setting it outside for a minute works quite well this time of year and allows for shorter time between baking cookies.
Number of Servings: 36
Nutritional Info Amount Per Serving
- Calories: 43.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 120.6 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 3.9 g
- Protein: 1.8 g
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