Butterscotch Gingerbread Cookies
- Number of Servings: 32
Ingredients
1 1/2 cups all-purpose flour1 1/2 cups whole wheat flour2 tsp baking soda1 1/2 tsp cinnamon1 1/2 tsp ginger3/4 tsp ground cloves1/2 tsp salt5 Tbsp country crock + calcium5 Tbsp unsweetened applesauce6 Tbsp honey1 cup brown sugar, packed1/4 cup all whites egg substitute1/3 cup light molasses1 cup butterscotch-flavored morsels
Preheat oven to 350°F.
Combine flours, baking soda, cinnamon, ginger, cloves and salt in small bowl.
Beat margarine, honey, brown sugar, egg substitute and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.
Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with cooking spray. Press dough down with fingers or palms to lightly flatten.
Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.
Serving Size: 32 large cookies
Number of Servings: 32
Recipe submitted by SparkPeople user SLJGEMINI75.
Combine flours, baking soda, cinnamon, ginger, cloves and salt in small bowl.
Beat margarine, honey, brown sugar, egg substitute and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.
Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with cooking spray. Press dough down with fingers or palms to lightly flatten.
Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.
Serving Size: 32 large cookies
Number of Servings: 32
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 140.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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