Chocolate Gingerbread Cookies

Nutrition Information:
One cookie per serving.
Calories: 146
Total Fat: 6.8g
Saturated Fat: 4.1g
Trans Fat:
Cholesterol: 10mg
Sodium: 56mg
Carbohydrates: 21.1g
Dietary Fiber: 0.9g
Sugars: 12.9g
Protein: 1.5g
Vitamin A: 125iu (2%)
Vitamin C: 0mg (0%)
Calcium: 19mg (1%)
Iron: 1.2mg (6%)

8 tablespoons trans-free margarine
7 ounces semisweet chocolate chips
1 tablespoon grated ginger root
1 1/2 cups plus 1 tablespoon flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon cocoa powder
1 teaspoon baking soda
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
1/4 cup granulated sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Beat trans-free margarine with a blender paddle attachment adding ginger, & sugar until whitened, about 4 minutes..
Add molasses & dry ingredients; scrape bowl & mix well. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate or freeze for 2 hours.
Heat oven to 325F.
Roll dough into 1 1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. roll in granulated sugar. Bake 10 to 12 minutes until the surfaces crack slightly.
Serving Suggestion: Let cool 5 minutes.

Makes 24 cookies.

Diabetic Exchange Units: Bread & Starch: 1.5

Time: 42 min. (30 min Preperation, 12 min Cook)