Monday, April 1, 2024

Cinnamon Crackles


I took this recipe from, but I adjusted it for my diet to be gluten-free, dairy-free, and low carb. Also, I am trying to avoid saturated fat and eat more cinnamon. They came out GREAT!


  • 1 Cup Country Crock or other low calorie, non-saturated fat margarine
  • 1 Cup Splenda
  • 1/2 cup packed brown sugar Splenda
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 Cup almond flour or flour
  • 1/2 Cup flaxseed meal or flour
  • 1/2 Cup soy flour
  • 1/2 Cup brown rice flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground nutmeg
  • 2 teaspoons grated orange peel
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • additional Splenda


In a mixing bowl, cream margarine and both types of Splenda. 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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