No, there’s no reason not to use a whole egg. The recipe from which this was adapted was intended to be as healthy as possible, but using a whole egg won’t change the cookie. I’ve done it both ways and it didn’t affect the taste or texture. This is a very adaptable recipe. You can throw in other dried fruits or nuts, and many types of low sugar cereals, as long as the spices are properly proportioned to give it that spicy gingery flavor. Thanks for writing in!

My apologies. That is both a typo and a mangled conversion. It should be “one cup of butter (8 tablespoons) plus 6 tablespoons – 14 Tablespoons of butter in total for the biscuit part of the recipe. It might be time for me to get some reading glasses! Thanks for asking.