2 C. whole wheat pastry flour

1 1/2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground allspice

salt

1/2 C. better butter or transfat free spread

1/2 C. brown sugar

1/4 C. dark molasses

1 egg white

 

Preheat the oven to 350°F. Lightly coat several cookie sheets with vegetable oil spray. On a sheet of waxed paper, combine the flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside. In the bowl of an electric mixer, beat the Better Butter or spread until smooth. Add the sugar, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. The dough will be soft but not sticky. Using your palms, roll the dough into 3/4″ balls (1 level tsp.). Place, separated, on the prepared pans. Bake for 8 minutes, or until the edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

 

Yield: 23 servings (3 cookies per serving)

Calories: 90

Fat: 3.5g

Fiber: 1g