Yield: 20 cookies

2 eggs
2 tablespoon water
5 teaspoon granulated sugar replacement
1 teaspoon cinnamon
1 1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt

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.
Bake at 375 degrees F (190 C) for 10 to 12 minutes.

Calories 1 cookie: 41
Exchange 1 cookie: 1/2 bread

Source: Diabetic Candy, Cookie & Dessert Cookbook