Low-Fat Chocolate Cookies 2
Ingredients | |||
2 | cup | flour, all-purpose | |
2/3 | cup | cocoa powder, unsweetened | |
1 | teaspoon | baking soda | |
1 | teaspoon | cinnamon, ground | |
1 | teaspoon | ginger, ground | |
1/4 | teaspoon | allspice, ground | |
1/4 | teaspoon | cloves, ground | |
1 | teaspoon | vanilla extract | |
5 | tablespoon | margarine at room temperature | |
1 | cup | brown sugar, packed | |
1/3 | cup | yogurt, nonfat | |
2 | each | egg whites | |
1/2 | cup | sugar | |
Directions: | |||
Mix first 7 ingredients together and set aside. In large bowl beat margarine, brown sugar, yogurt, egg whites and vanilla with an electric mixer until blended - mixture will look curdled. Gradually beat in flour mixture until blended. Cover and refrigerate at least 2 hours or until firm enough to handle. Preheat oven to 375 degrees. Pour granulated sugar in small bowl. Roll tablespoonfulls of dough into 1 inch balls. Roll in granulated sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes until firm. Cool on wire racks. Store in airtight container for up to 3 weeks. Makes 48 cookies. |