SORGHUM GINGER COOKIES
Makes 72 Cookies
1 Cookie = 1 PointsPlus™
1/2 cup sorghum (or molasses)
1/4 cup light butter, softened
1/4 cup fat-free egg substitute
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 TBSP finely chopped crystallized ginger
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 cup 99% fat-free vanilla or plain yogurt
Preheat oven to 375º.
In a large bowl, mix Splenda, sorghum, butter and egg substitute.
Stir in remaining ingredients until well blended.
Place @1 tsp of cookie dough on ungreased cookie sheet. “Smoosh” down to flatten.
Bake @10 minutes. Cool 2 minutes before removing cookies from cookie sheet to a rack to cool completely.
Place a few cookies on a plate with a cup of milk and leave for Santa!
MY SPIN: The next time I make these I think I'm going to double the chopped crystallized ginger for a bit more flavor/bite.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***