Ginger Peanut Snap

Ingredients

• 1/3 cup whole wheat flourNutrition
• 1 large eggNutrition
• 1/4 tsp ground allspiceNutrition
• 2 tsps ground cinnamon, dividedNutrition
• 1/2 tsp ground gingerNutrition
• 3 oz reduced fat peanut butterNutrition
• 1/4 tsp saltNutrition
• 1 tsp vanilla extractNutrition
• 3 tbsps fat free margarineNutrition
• 1 tsp baking sodaNutrition
• 2 tbsps molassesNutrition
• 1 cup brown sugarNutrition
• 3 tsps granulated sugarNutrition
• 3/4 cup all-purpose flourNutrition

Directions

1. 1Pre-heat oven to 350° F (175° C).
2. 2Spray 2 large cookie sheets with cooking spray and set aside.
3. 3In a medium bowl, mix together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and cinnamon in a small bowl and set aside.
4. 4In another medium bowl, beat together brown sugar, peanut butter and margarine. Add molasses, egg and vanilla. Beat together until smooth.
5. 5Using a wooden spoon, stir flour mixture into peanut butter mixture. The dough will be very, very stiff. Using your hands, shape the dough into slightly smaller than ping pong sized balls. Roll balls in the cinnamon/sugar mix.
6. 6Place on cookie sheets about 1" to 2" apart and flatten slightly with a fork. (The cookies will spread out while baking.)
7. 7Bake cookies for 7 minutes. They will appear undercooked, but will firm up as they cool on a wire rack. Don't overbake! The cookies should be chewy in the middle and slightly crisp on the outside.

Nutrition per serving

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