Makes 23 cookies Calories 70 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Brown Sugar Blend
Ingredients
2 cups whole wheat pastry flour
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
Pinch of salt
½ cup (1 stick) trans fat free margarine
¼ cup Splenda® Brown Sugar Blend
¼ cup dark molasses
1 egg white
Nutrition Info Per Serving
Serving Size: 3 cookies
Calories
70
Total Fat
3g
Saturated Fat
0.5g
Cholesterol
0mg
Sodium
130mg
Total Carbs
11g
Dietary Fiber
1g
Sugars
3g
Protein
1g
Instructions
Preheat oven to 350°F. Lightly coat two baking sheets with nonstick cooking spray.
In a bowl, combine flour, baking soda, cinnamon, ginger, allspice, and salt.
In the bowl of a stand mixer (or in a large bowl using an electric mixer), beat margarine until smooth. Add Splenda Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth.
Gradually mix in dry ingredients until well blended. Dough will be soft but not sticky.
Using your palms, roll dough into ¾-inch balls (1 level teaspoon). Place on prepared pans about 2 inches apart. Use the back of a fork to press down on tops of cookies, making a crosshatch pattern.
Bake for 8 minutes, or until edges are set. Cool slightly, then transfer to a wire rack to cool completely.
