Yield: 24 servings
Measure | Ingredient |
---|---|
⅔ cup | Whole wheat flour |
⅓ cup | Sugar |
1 cup | Quick cooking rolled oats |
½ cup | Unsweetened cocoa powder |
1 teaspoon | Baking powder |
¼ teaspoon | Salt, (optional) |
1 each | Powdered egg substitute, |
\N \N | (1 1/2tsp mixed with 3Tbs |
\N \N | Water) |
⅓ cup | Corn syrup, light or dark |
\N \N | (or substitute honey) |
1 teaspoon | Vanilla |
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@....
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