Splenda Gingerbread Cookie

Splenda Gingerbread Cookie

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Nutritional Info
  • Servings Per Recipe: 60
  • 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

View full nutritional breakdown of Splenda Gingerbread Cookie calories by ingredient
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Introduction

This is a revision of the Merry Gingerbread Cookies recipe from the Splenda website. I left the butter and egg portion of the recipe intact for flavour purposes but perhaps it could be altered further to reduce those calories. This is a revision of the Merry Gingerbread Cookies recipe from the Splenda website. I left the butter and egg portion of the recipe intact for flavour purposes but perhaps it could be altered further to reduce those calories.
Number of Servings: 60

Ingredients

    4 cups whole wheat flour
    1 cup oat flour
    1 cup brown rice flour
    1 tsp. baking soda
    1/2 tsp. baking powder
    4 tsp. ground ginger
    4 tsp. cinnamon
    1 1/2 tsp. ground cloves
    1 cup unsalted butter, softened
    1 cup Splenda granular
    1 tsp. salt
    2 eggs
    1 cup molasses
    3 tablespoons water

Directions

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.

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