Diabetic, Low-Fat Cinnamon-Raisin Drops
1/4 c. plus 2 tbsps. reduced-fat margarine or light butter
3/4 c. plus 2 tbsps. light brown sugar
3 tbsps. fat-free egg substitute
1 tsp. vanilla extract
1 1/4 cs. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsps. ground cinnamon
1/2 c. dark raisins
1/2 c. chopped walnuts
Place the margarine or butter and the brown sugar in a bowl.
Using an electric mixer. 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 tspfuls of
dough onto the sheet, spacing them 1 1/2 inches apart.
Bake at 300 degrees for 16 to 18 minutes, or until golden brown. Cool the
cookies on the pan for 1 minute. Then transfer the cookies to wire rack
and cool completely. Serve immediately, or transfer to an airtight container.
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