Yield: 38 cookies


Ingredients

  • ½ cup margarine, softened

  • 1/3 cup sugar

  • ½ cup "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)

  • ½ cup egg substitute

  • 1 teaspoon vanilla extract

  • 2 ¼ cups all-purpose flour

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¼ teaspoon salt (OPTIONAL)

  • 1/3 cup unsweetened cocoa

  • 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)

  • Cooking spray


Directions:

1. Preheat oven to 350°.

2. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.

3. Combine flour and next 4 ingredients.

4. Add to margarine mixture, stirring just until blended. Stir in crushed candy.

5. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork.

6. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.


Nutrition Information:

Calories: 70  Total Fat: 2.7g  Saturated fat: 0.5g  Carbohydrates: 12 g