Cream sugar and margarine together until light and fluffy. Add pumpkin and egg substitute; beat well. Combine flour and next 6 ingredients; add to creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches apart onto cookie sheet coated with cooking spray. Flatten tops slightly. Bake at 350 degrees for 18 minutes or until lightly browned. Remove from pan and cool on wire rack. NOTES : I cant take all the credit for these cookies. In fact, I cant take any of the credit for them. They are my favorite "healthy" cookies from my favorite healthy magazine, Cooking Light. Try it out, the cookies and the magazine. Youre in for quite a suprise. Posted to Digest eat-lf.v096.n233 Recipe by: Cooking Light Magazine From: Katherine Rodman
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 14|
|Calories from Fat: 118 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 374.3mg||13 %|
|Potassium 83.4mg||2 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 32.2g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
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