1/4 cup plus 2 tablespoon reduced fat margarine or light butter
3/4 cup plus 2 tablespoon light brown sugar
3 tablespoon fat-free egg substitute
1 teaspoon vanilla extract
1-1/4 cup. whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-1/4 tsps. ground cinnamon
1/2 cup dark raisins
1/2 cup chopped walnuts
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.
Makes 42 cookies.
Calories 46 Fat 1.8 g Carbs 7 g Sodium 30 mg Fiber 0.6 g.
Exchanges; 1/2 starch, 1/3 fat.