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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| unsweetened cocoa powder (sifted): 2 Tbl (sifted) |
| ground ginger: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| salted butter: 2 Tbl (softened) |
| molasses: 2 Tbl |
| egg substitute: 1 Tbl |
| cooking spray |
Chocolate Gingersnap Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350°.
- Lightly spoon flour into a dry measuring cup; level with a fork. 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 tsp 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 wire rack; remove from pan.
- Cool completely on wire rack.