Ginger Snap Cookies Recipe
Ginger Snap Cookies just got guiltless, but stayed just as delicious. You are going to love these sugar free, and delicious Ginger Snap Cookies.
- ¾ cup margarine
- 1 cup Truvia Baking blend
- 1 egg
- ¼ cup molasses
- 2 cups flour
- 1 Tablespoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
Preheat oven to 350 degrees
In a bowl, cream together the margarine and 1 cup Truvia® baking blend until smooth.
Beat in the egg and molasses until well blended.
Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and place cookies 2 inches apart onto a greased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Calories: 204kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 421mg | Potassium: 139mg | Fiber: 1g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg