I thought I’d give you a sneak peak at one of the recipes in my
Eat, Drink & Be Skinny holiday recipe book. I bring you…

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Skinny Gingerbread Cookies

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Makes 60 cookies

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Ingredients

4 cups whole wheat flour

1 cup oat flour

1 cup brown rice flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoon ground ginger

4 teaspoon cinnamon

1 1/2 teaspoon ground cloves

1 cup unsalted butter, softened

1 cup Splenda granular

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

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Directions

Combine flour, baking soda, baking powder, and spices in a large mixing bowl. Set aside

Cream butter, Splenda and salt together. Add eggs, one at a time, beating well after each addition. Add the molasses and water. Stir well.

Add the flour mixture and stir until well blended.

Refrigerate dough 1-2 hours.

Preheat oven to 350F (170C).

Roll cookie dough out roughly 1/4”. Cut into desired shapes with approx. 3″ cutters.

Bake in preheated oven 8-10 minutes or until firm but not browned.

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Nutrition Facts (per cookie)

Calories: 95

Fat: 3.7g

Carbohydrates: 14.4g

Protein: 2.0g

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For more yummy Holiday treats, see Eat, Drink & Be Skinny.

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