Ingredients
- ½ c margarine, softened (vegan)
- ¾ c sugar
- Egg substitute equivalent to 1 egg
- ½ tsp almond extract
- 1 ¼ c all-purpose flour
- ¼ tsp each ground cinnamon, nutmeg and cloves
- ¼ tsp baking powder
- Pinch salt
- ½ c chopped almonds
Instructions
In a mixing bowl, cream (vegan) margarine and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 350°F for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool.
Yield: 5 dozen
Diabetic Exchange: 1 fat, ½ starch
Per Serving (2 cookies): 78 cal, 4 g fat, 0 g cholesterol, 35 mg sodium, 9 g carbs, 1 g protein, trace of fiber
