| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Dutch | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Reduced calorie margarine |
| 1/3 | c | Sugar |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Frozen egg substitute |
| 1 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | Dutch process cocoa |
| 1 | tb | Instant coffee; or instant espresso granules |
| 1/3 | c | Semisweet chocolate bits |
| Vegetable cooking spray |
INSTRUCTIONS
Beat margarine at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute, beat well. Combine flour, baking soda, salt, cocoa and coffee granules. Add to margarine mixture, beat until just blended. Stir in chocolate morsels. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray. Bake at 375 for 5 to 6 minutes. 22 Servings. Calories: 76; Fat: 3 grams. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lee Theis <theis@geocities.com> on Nov 11, 1997
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