Yield: 24 servings
|⅔ cup||Whole wheat flour|
|1 cup||Quick cooking rolled oats|
|½ cup||Unsweetened cocoa powder|
|1 teaspoon||Baking powder|
|¼ teaspoon||Salt, (optional)|
|1 each||Powdered egg substitute,|
|(1 1/2tsp mixed with 3Tbs|
|⅓ cup||Corn syrup, light or dark|
|(or substitute honey)|
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
Nutrition (per serving): 57 calories Saturated fat 0 g Total Fat 1 g (8% of calories) Protein 1 g (9% of calories) Carbohydrates 12 g (83% of calories) Source: The Mormon Diet Cookbook Page(s): 343 Date Published: 1992 ISBN: 1-55517-090-0
Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 15 Issue 16] Feb. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....