Ginger Peanut Snap

材料

• 1/3 カップ whole wheat flour
• 1 大 egg
• 1/4 tsp ground allspice
• 2 杯（小さじ） ground cinnamon, divided
• 1/2 tsp ground ginger
• 3 オンス reduced fat peanut butter
• 1/4 杯（小さじ） salt
• 1 杯（小さじ） vanilla extract
• 3 杯（大さじ） fat free margarine
• 1 杯（小さじ） baking soda
• 2 tbsps molasses
• 1 cup brown sugar
• 3 杯（小さじ） granulated sugar
• 3/4 カップ all-purpose flour

調理方法

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.