Low-Fat Chocolate Cookies 2

Directions

Mix first 7 ingredients together and set aside. In large bowl beat margarine, brown sugar, yogurt, egg whites and vanilla with an electric mixer until blended - mixture will look curdled. Gradually beat in flour mixture until blended. Cover and refrigerate at least 2 hours or until firm enough to handle.

Preheat oven to 375℉ (190℃). Pour granulated sugar in small bowl. Roll tablespoonfulls of dough into 1 inch balls. Roll in granulated sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes until firm. Cool on wire racks. Store in airtight container for up to 3 weeks.

Makes 48 cookies.