Ginger Snaps with wheat flour & splenda blend
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Ginger Snaps with wheat flour & splenda blend calories by ingredient
Introduction
From the Splenda web site, with some personal changes. (wheat flour and splenda blend) From the Splenda web site, with some personal changes. (wheat flour and splenda blend)Number of Servings: 24
Ingredients
-
3/4 cup splenda cooking blend
2/3 cup unsalted butter
1/3 cup molasses
2 T canola oil
1/4 cup egg substitute
2 1/4 cup white flout
1 cup whole wheat flour
2 t baking soda
8 t ground ginger
1/2 t ground cloves
2 t cinnamon
Directions
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.
