Yield: 20 cookies
Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients.
Drop by teaspoonfuls onto greased
cookie sheets, 2 to 3 inches (1 cm) apart.
Calories 1 cookie: 41
Source: Diabetic Candy, Cookie & Dessert Cookbook