Molasses Crackle Crackles
Recipe adapted from Cooking Light Magazine
Ingredients
- 1/2 cup flaxseed meal
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2/3 cup Splenda Blend for Baking, divided
- 1/2 cup unsweetened apple butter spread
- 1/4 cup molasses
- 2 tablespoons canola oil
- 1 large egg white
- Cooking spray
Directions
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flaxseed meal, flour, and the next 4 ingredients (flour through ginger); stir with a whisk. Combine 1/2 cup Splenda Blend for Baking, apple butter, molasses, oil, and egg white, and stir with a whisk. Add to flour mixture, stirring just until moist. Cover bowl with a sheet of heavy-duty plastic wrap, place bowl in freezer for 1 hour.
Preheat oven to 350 degrees. Lightly coat hands with cooking spray. Shape dough into 36 balls, about 1 tablespoon each. Put 1/6 cup Splenda Blend for Baking in a small bowl, roll balls in the sugar. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks.
Yield: 3 dozen cookies (serving size = 1 cookie)
Note: This cookie dough freezes well. Make dough and shape into a large ball; freeze the ball in a zip-top plastic freezer bag. When ready to use, thaw dough completely in refrigerator. Shape, coat, and bake as instructed.
Nutrition Information Per Serving- Calories: 66
- Fat: 1.7 g.
- Sat. Fat: 0.2 g.
- Trans Fat: 0 g.
- Sodium: 76 mg
- Carbs: 12 g.
- Fiber: 1 g.
- Protein: 1 g.