Ginger Peanut Snap

Ingrédients

• 1/3 tasse whole wheat flour
• 1 large egg
• 1/4 tsp ground allspice
• 2 cuillères à café ground cinnamon, divided
• 1/2 tsp ground ginger
• 3 oz reduced fat peanut butter
• 1/4 cuillère à café salt
• 1 cuillère à café vanilla extract
• 3 cuillères à soupe fat free margarine
• 1 cuillère à café baking soda
• 2 tbsps molasses
• 1 cup brown sugar
• 3 cuillères à café granulated sugar
• 3/4 tasse all-purpose flour

Directives

1. Pre-heat oven to 350° F (175° C).
2. Spray 2 large cookie sheets with cooking spray and set aside.
3. In 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. In another medium bowl, beat together brown sugar, peanut butter and margarine. Add molasses, egg and vanilla. Beat together until smooth.
5. Using 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. Place on cookie sheets about 1" to 2" apart and flatten slightly with a fork. (The cookies will spread out while baking.)
7. Bake 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.