Ingredients
¼ cup vegetable oil
¼ cup erythritol, preferably Splenda
⅛ tsp baking soda
⅛ tsp cream of tartar
2 eggs
¼ tsp vanilla
1 cup whole wheat flour
1 tbsp ground cinnamon
1 tbsp erythritol, preferably Splenda
Preparation
Preheat oven to 375 degrees F.
Sift together baking soda, flour, and cream of tartar. Set aside.
Cream together oil and erythritol until fluffy and double in volume.
Add in vanilla and eggs. Continue beating until fully combined.
Fold in the sifted flour mixture into the wet mixture until fully incorporated.
Cover and chill in the refrigerator for 1 hour.
In a small mixing bowl, combine Splenda and cinnamon.
Using an ice cream scooper, place 2 inches apart on an ungreased cookie sheet.
Sprinkle cinnamon mixture on top.
Bake in the oven for 10 minutes or until edges are golden brown.
Transfer cookies to a wire rack to cool, then serve and enjoy.
