Diabetic Chewy Molasses Ginger Cookies

• nonstick cooking spray
• margarine↗1⁄3 cup

  softened (not spread or tub product)

• Splenda brown sugar blend↗1⁄3 cup

  packed

• baking soda↗1 teaspoon
• ground ginger↗1 teaspoon

  (or to taste)

• ground cinnamon↗3⁄4 teaspoon

  (or to taste)

• Egg Beaters egg substitute1⁄4 cup
• dark molasses↗1⁄4 cup
• all-purpose flour↗1 1⁄2 cups
• whole wheat flour↗1⁄2 cup
• Splenda granular↗1⁄4 cup
• ground cinnamon↗1 teaspoon

Step-by-step instructions

1. 1

   Spray cookie sheet with nonstick spray; set aside.

2. 2

   In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.

3. 3

   Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.

4. 4

   Beat in Eggbeaters and molasses.

5. 5

   Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.

6. 6

   Stir in any remaining flour with a wooden spoon.

7. 7

   Cover and chill in the refrigerator for 1 hour.

8. 8

   Shape dough into 1-inch balls.

9. 9

   Combine the granulated Splenda and 1 teaspoon cinnamon.

10. 10

    Roll balls in Splenda-cinnamon mixture.

11. 11

    Place 2 inches apart on prepared cookie sheet.

12. 12

    Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.

13. 13

    Remove from cookie sheet.

14. 14

    Cool on a wire rack.

15. 15

    Makes about 4 dozen.