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Categories:
margarine light brown sugar light brown sugar egg substitute vanilla whole wheat pastry flour baking soda baking powder ground cinnamon dark raisin walnuts
Viewed: 34 - Published at: 3 years agoIngredients
- 6 tablespoons reduced fat margarine or 6 tablespoons light butter
- 34 cup light brown sugar, plus
- 2 tablespoons light brown sugar
- 3 tablespoons fat free egg substitute
- 1 teaspoon vanilla extract
- 1 14 cups whole wheat pastry flour
- 12 teaspoon baking soda
- 12 teaspoon baking powder
- 1 14 teaspoons ground cinnamon
- 12 cup dark raisin
- 12 cup chopped walnuts
Method
- Place the margarine or butter and the brown sugar in the bowl of a food processor or electric mixer, and process until smooth.
- Add the egg substitute and vanilla extract, and process until smooth.
- Place the flour, baking soda, baking powder and cinnamon in a medium-sized bowl, and stir to mix well.
- Add the flour mixture to the margarine mixture, and process to mix well.
- Stir in the raisins and walnuts.
- Coat a baking sheet with nonstick cooking spray.
- Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.
- Bake at 300 degrees for 16 for 18 minutes or until golden brown.
- Cool the cookies on the pan for 1 minute.
- Then transfer to wire racks and cool completely.
- Serve immediately, or transfer to an airtight container.
