Cinnamon Crackle Cookies

I took this recipe from but adjusted it for my diet. I am eating gluten-free, dairy-free, and low carb. Also, I am trying to avoid saturated fat and eat more cinnamon. It doesn't matter, though, because they came out GREAT!


bullet1 Cup Country Crock or other low calorie, non-saturated fat margarine
bullet1 Cup Splenda
bullet1/2 cup packed brown sugar Splenda
bullet1 egg
bullet1 teaspoon vanilla extract
bullet1 Cup almond flour or flour
bullet1/2 Cup flaxseed meal or flour
bullet1/2 Cup soy flour
bullet1/2 Cup brown rice flour
bullet2 tablespoons ground cinnamon
bullet2 teaspoons baking soda
bullet2 teaspoons cream of tartar
bullet2 teaspoons ground nutmeg
bullet2 teaspoons grated orange peel
bullet1 teaspoon grated lemon peel
bullet1/2 teaspoon salt
bulletadditional Splenda


In a mixing bowl, cream margarine and Splendas. Add egg and vanilla extract; mix well. Combine the next eight ingredients; gradually add to the creamed mixture.

Shape into 1-in. balls; roll in additional Splenda. NOTE: the mixture may be too creamy or sticky to form into balls. You can try putting the batter into the fridge or the freezer, or just sort of clump it together into a ball, which is what I did.

Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-15 minutes or until lightly browned.

These are delicious and would be especially great at Christmas time.


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