These cookies are cakelike in texture and the spices really blend together well.
—SUVILLA JORDAN BUTLER, PA
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: 3 DOZEN
1/2 cup molasses
1/4 cup sugar blend
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1. In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla until well blended. Combine the remaining ingredients; gradually add to molasses mixture and mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.
NOTE This recipe was tested with Splenda sugar blend.
PER SERVING 1 cookie equals 60 cal., 2 g fat (trace sat. fat), 6 mg chol., 39 mg sodium, 10 g carb., trace fiber, 1 g pro. Diabetic Exchanges: 1/2 starch, 1/2 fat.