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Nutrition Facts
Serving Size 1 (34g) Recipe makes 18 servings The following items or measurements are not included below: artificial sweetener 1 egg substitute
Calories 169
Calories from Fat 92		(54%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 203mg		8%
Potassium 31mg		0%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 1.0g	3%
	Sugars 0.1g
Protein 2.3g		4%
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Sugar-Free Snickerdoodles

Recipe #378301 | 32 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CookiesCupcakes
Jun 23, 2009

This is great for diabetics. For the sugar, I use either Z Sweet or the "0 Sugar" Product made by Wholesome sweetners. For the egg substitute I use Bob's Red Mill Egg Replacer - you mix 1 Tablespoon with 4 Tablespoons water.

SERVES 18 , 18 cookies (change servings and units)

Ingredients

Cookie Mix

1 cup margarine
1 1/2 cups artificial sweetener
1 teaspoon vanilla
1 egg substitute
3 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
water, as needed
2 tablespoons cinnamon

Directions

1
Preheat oven to 350 degrees.
2
Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily).
3
In a separate shallow bowl, put the 2 tablespoons of cinnamon.
4
Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand.
5
Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.