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1/4 cup soy protein (I used french vanilla Designer Protein instead)
1/4 cup soy flour
1/2 cup wheat bran
1/2 tsp. xanthan gum (or guar gum)
1/4 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. cloves
1/4 t cinnamon -- I left out the ginger and cloves and upped the cinnamon to 3/8 tsp.
1/4 cup Splenda (they used 1/4 t Sugar Twin)
1/4 cup Brown Sugar Twin
Mix together in a bowl and set aside.
1 egg, beaten
1/4 c water
3 T butter, melted
2 T cream
Whisk together in a separate bowl. Combine the wet and dry ingredients and mix well.
At this point I added 1/4 cup chopped pecans and a little salt to taste. Drop by teaspoonfuls on cookie sheet and bake at 350 for 13 - 15 minutes. (I'd watch the time on this -- I baked mine less)
Makes 20-24 cookies.