Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. Add molasses; beat until smooth. Add egg substitute; beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
Shape dough into 24 balls, about 1 1/2 teaspoons each. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass. Bake each batch at 350° for 10 minutes. Cool on pan 4 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Note: Store cookies in an airtight container at room temperature for up to three days.
The dough was way too wet, the number of cookies was way fewer than stated, and yes, I followed the directions exactly (although I had to coat the bottom of the glass I used to flatten them with sugar so the dough wouldn't stick to the bottom). Even the taste was unexceptional. I wonder if the ingredient amounts were correct: only 1/2 cup of flour to balance all the liquid?
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