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Ginger Snaps

Ginger Snaps recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
  2. Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
  3. Preheat oven to 350 degrees F. Lightly oil cookie sheets.
  4. Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
  5. Bake 10-12 minutes or until bottoms are lightly browned.

Nutritional Information Per Serving:

Calories: 110
Fat: 4.5 grams
Saturated Fat: 2 grams
Sodium: 75 miligrams
Cholesterol: 10 miligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 7 grams

Source: Splenda