Soft Gingersnaps


Classifications: Desserts

Qty Measure Ingredient


1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon salt

Egg substitute equivalent to 2 eggs

1/2 cup sugar

1/4 cup packed brown sugar

1/4 cup vegetable oil

1/4 cup molasses

Instructions: In a mixing bowl,combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well. Drop by teaspoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350* for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely. Yield: 3 dozen.



Background: Note: Diabetic EXCHANGES: One cookie equals 1/2 starch, 1/2 fat; also, 62 calories, 93 mg sodium, trace cholesterol, 11 gm carbohydrate, 1 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: