Dessert

Ginger Snaps with wheat flour and splenda blend is for Dessert.

Ginger Snaps with wheat flour and splenda blend takes 20 minutes to prepare.

Ginger Snaps with wheat flour and splenda blend takes 10 minutes to cook.

Ginger Snaps with wheat flour and splenda blend makes 24 servings.

The ingredients for Ginger Snaps with wheat flour and splenda blend are:

3/4 cup splenda cooking blend
2/3 cup unsalted butter
1/3 cup molasses
2 T canola oil
1/4 cup egg substitute
2 1/4 cup white flout
1 cup whole wheat flour
2 t baking soda
8 t ground ginger
1/2 t ground cloves
2 t cinnamon

Here is how you make Ginger Snaps with wheat flour and splenda blend:

Mix splenda, butter, molasses and oil together on medium until creamy. Scrape side of bowl. Add egg and mix well. In separate bowl mix together remaining ingrediants and add gradually to creamed mix until well blended. Divide dough in half. Roll into logs about 1 1/2'" wide 14'" long. Wrap in plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours. (Made be put aside at this point to bake on a later day)Pre heat oven to 350. Lightly oil cookie sheets with cooking spray. Slice cookies about 1/4 inch thick or roll out and cut into shapes.Bake 10-12 minutes or until bottoms are lightly browned.3 cookies per servingNumber of Servings: 24Recipe submitted by SparkPeople user JLYBN13.

The nutritional information for Ginger Snaps with wheat flour and splenda blend is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 162.8

• Total Fat: 6.6 g
• Cholesterol: 13.7 mg
• Sodium: 112.5 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 1.1 g
• Protein: 2.3 g