Ingredients for Diabetic Chewy Molasses Ginger Cookies
- Nonstick Cooking Spray
- 1/2 cup (113g) margarine
- Splenda Brown Sugar Blend
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Egg Beaters Egg Substitute
- Dark Molasses
- All Purpose Flour
- Whole Wheat Flour
- Splenda Granular
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How to Make Diabetic Chewy Molasses Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1/2 cup (113g) margarine and 1 cup (200g) packed light brown sugar using an electric mixer on medium-high speed for 30 seconds.
- Add 1 teaspoon baking soda, 2 teaspoons ground ginger, and 1/2 teaspoon ground cinnamon. Beat until well combined.
- Beat in 2 large egg whites (or equivalent egg substitute) and 1/2 cup (118ml) molasses. Mix until thoroughly incorporated.
- Gradually add 2 cups (240g) all-purpose flour and 1 cup (120g) whole wheat flour, mixing until just combined. Stir in any remaining flour with a wooden spoon until a soft dough forms.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- In a small bowl, combine 1/4 cup (50g) granulated Splenda and 1 teaspoon ground cinnamon.
- Shape the chilled dough into 1-inch balls. Roll each ball in the Splenda-cinnamon mixture to coat evenly.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-11 minutes, or until the edges are set and the tops are cracked.
- Remove cookies from baking sheets and let them cool completely on a wire rack before serving.
- Enjoy your delicious and healthy molasses ginger cookies!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
1g
Carbs
2g
