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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. | |||
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