2 eggs
2 tablespoons water
5 teaspoons granulated sugar replacement
1 teaspoon ground cinnamon
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375*F (190*C).
Beat eggs and water in mixing bowl until light and fluffy. Beat in sugar replacement and cinnamon.
Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients.
Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake for 10 to 12 minutes.
makes 20 cookies.
Source: Diabetic Candy, Cookie and Dessert Cookbook by Mary Jane Finsand.
Exchange 1 cookie: 1/2 bread.
Calories per cookie: 41.