Ingredients
1 cup puffed wheat cereal
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon pumpkin pie spice
1 cup granulated sugar
½ cup applesauce
¼ cup molasses
3 tablespoons egg-white substitute (or one large egg-white)
Cooking spray
Preparation
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine puffed wheat, flour, baking soda, salt and spices; stir with a whisk. Separately, combine sugar, applesauce, molasses, and egg white, and stir with a whisk. Add wet mixture to flour mixture, stirring just until moist. Cover bowl and place in freezer 1 hour or until ready to use. Preheat oven to 350°. Shape dough into balls, about 1 tablespoon each. Roll balls in sugar as desired and place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 13 minutes or until golden. Cool for 5 minutes on pans. Remove the cookies from pans, and cool completely on wire racks. This recipe is easily doubled and leftover dough can be frozen in a Zip-lock bag.
