Splenda Gingerbread Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
4 cups whole wheat flour1 cup oat flour1 cup brown rice flour1 tsp. baking soda1/2 tsp. baking powder4 tsp. ground ginger4 tsp. cinnamon1 1/2 tsp. ground cloves1 cup unsalted butter, softened1 cup Splenda granular1 tsp. salt2 eggs1 cup molasses3 tablespoons water
1. Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
2. Cream butter, Splenda and salt together in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
3. Preheat oven to 350 degrees. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes with approx. 3" cutters. Mine made a little over 60 cookies. Bake in preheated oven 8-10 minutes or until firm but not browned.
Number of Servings: 60
Recipe submitted by SparkPeople user GEMINIDREAM.
2. Cream butter, Splenda and salt together in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
3. Preheat oven to 350 degrees. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes with approx. 3" cutters. Mine made a little over 60 cookies. Bake in preheated oven 8-10 minutes or until firm but not browned.
Number of Servings: 60
Recipe submitted by SparkPeople user GEMINIDREAM.
Nutritional Info Amount Per Serving
- Calories: 94.8
- Total Fat: 3.7 g
- Cholesterol: 15.4 mg
- Sodium: 30.0 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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