We also made sugar-free peanut butter chocolate chip cookies that you can see here and some oatmeal chocolate chip cookies that I will be sharing soon.
Here is what you need for the dough:
- 1 cup reduced calorie margarine - we used Smart Balance (or maybe Smart Beat, I can never remember what it is called)
- 8 ounces reduced fat cream cheese
- 3 cups flour
Mix all until smooth, wrap in plastic wrap and chill for an hour.
For the filling:
- 2 tablespoons cocoa
- 1/2 cup Splenda Sugar Blend
- 1/2 cup oil
Mix all and set aside.
Preheat the oven to 350 degrees. Following the directions for these rugelach here, shape your sugar-free rugelach and place them on a greased cookie sheet.
The only difference here is that instead of dividing the dough into four sections, I divided it into three - and when it came to cutting the triangles, instead of cutting each circle of dough into 16 triangles, I only cut these into 8 triangles. Yes, there were fewer rugelach in the end, but I was getting verrrry tiiiired.
Bake at 350 degrees for 20 minutes. Allow to cool completely and freeze until your dad's birthday. Or you know, eat them now. Either way works.