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.
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 tablespoons unsweetened cocoa, sifted
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons molasses
1 tablespoon egg substitute
How to Make It
Preheat oven to 350°.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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?
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!