Yield: 36 servings
|2 cups||All purpose flour|
|½ cup||Sifted powdered sugar|
|2¼ teaspoon||Baking powder|
|1 teaspoon||Pumpkin pie spice|
|1 cup||Packed dark brown sugar|
|3 tablespoons||Vegetable oil|
|3 larges||Egg whites|
|¾ cup||Chopped walnuts; toasted|
1. Preheat oven to 350ø.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl. Combine the brown sugar, oil, molasses, and egg whites in a large bowl, stirring well with a whisk. Add flour mixture; stir until well blended. Stir in walnuts. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350ø for 10 minutes. Cool 3 minutes on pans.
Remove from pans; cool on wire racks. Yield: 3 dozen (serving size: 1 cookie).
CALORIES 85 (29% from fat); FAT 2.7g (sat 0.3g, mono 0.7g, poly l.6g); PROTEIN l.6g; CARB 14.1g; FIBER 0.4g; CHOL Omg; IRON 0.6mg; SODIUM 24mg; Calc 27mg
Per serving: 59 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0n.