Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups granulated sugar
1/2 cup low fat lemon yogurt
1 large egg, lightly beaten
2 egg whites, lightly beaten
1/3 cup canola oil
1/2 tsp finely grated lemon zest
1 tsp fresh lemon juice
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups granulated sugar
1/2 cup low fat lemon yogurt
1 large egg, lightly beaten
2 egg whites, lightly beaten
1/3 cup canola oil
1/2 tsp finely grated lemon zest
1 tsp fresh lemon juice
Directions:
Preheat oven to 375°. Line baking sheets with parchment paper.
In a medium bowl, combine flours, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, egg, egg whites, oil, lemon zest and lemon juice and stir until well blended. Add dry ingredients and stir until combined.
Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake for 9 to 12 minutes, or until edges are slightly brown. Cool for 1 minute; transfer to a wire rack to cool completely.
Makes 48 Cookies (1 Cookie Per Serving)
Nutritional Info Per Serving: 65 calories; 2 g fat; 5 mg cholesterol; 11 g carbs; 1 g protein; 0 g fiber; 76 mg sodium
3 WW SP
