Modified from Splenda
2 cups whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
pinch of salt
1/2 cup margarine
1/4 cup Splenda Brown Sugar Blend
1/4 cup dark molasses
1 egg white
Preheat oven to 350.
Combine flour, baking soda, cinnamon, ginger, allspice and salt. Mix and set aside.
Beat margarine until smooth. Add Splenda, molasses and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in flour mixture until well blended. Dough will be soft, but not sticky.
Roll into 3/4 inch balls. Place on baking pan (either non stick or spray them). Press down with a fork. [So what I do to do...to not get little 3/4 inch balls...was to do these like refrigerator cookies and roll and press them. They DO not rise).
Bake for 8 minutes, or until edges are set. Let stand for 5 minutes before putting on a rack to cool.
Makes 5 dozen cookies.