Ginger Snaps with wheat flour & splenda blend
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 cup splenda cooking blend2/3 cup unsalted butter1/3 cup molasses2 T canola oil1/4 cup egg substitute2 1/4 cup white flout1 cup whole wheat flour2 t baking soda8 t ground ginger1/2 t ground cloves2 t cinnamon
Mix splenda, butter, molasses and oil together on medium until creamy. Scrape side of bowl. Add egg and mix well. In separate bowl mix together remaining ingrediants and add gradually to creamed mix until well blended.
Divide dough in half. Roll into logs about 1 1/2'" wide 14'" long. Wrap in plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours. (Made be put aside at this point to bake on a later day)
Pre heat oven to 350. Lightly oil cookie sheets with cooking spray.
Slice cookies about 1/4 inch thick or roll out and cut into shapes.
Bake 10-12 minutes or until bottoms are lightly browned.
3 cookies per serving
Number of Servings: 24
Recipe submitted by SparkPeople user JLYBN13.
Divide dough in half. Roll into logs about 1 1/2'" wide 14'" long. Wrap in plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours. (Made be put aside at this point to bake on a later day)
Pre heat oven to 350. Lightly oil cookie sheets with cooking spray.
Slice cookies about 1/4 inch thick or roll out and cut into shapes.
Bake 10-12 minutes or until bottoms are lightly browned.
3 cookies per serving
Number of Servings: 24
Recipe submitted by SparkPeople user JLYBN13.
Nutritional Info Amount Per Serving
- Calories: 162.8
- Total Fat: 6.6 g
- Cholesterol: 13.7 mg
- Sodium: 112.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g