2 dozen (serving size: 2 cookies)

A hint of chocolate enhances these crisp, spicy cookies. It's best to bake each tray of cookies separately; while one tray bakes, keep the other tray in the refrigerator to prevent the dough from becoming too soft.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

Note: Store cookies in an airtight container at room temperature for up to three days.

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Ratings & Reviews

ksharkey's Review

April 14, 2011
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?