Chocolate Gingersnap Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder, sifted
• 1 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup firmly packed brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons molasses
• 1 tablespoon egg substitute
• cooking spray

Recipe

• 1 preheat oven to 350°.
• 2 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.
• 3 add egg substitute beat until well combined. add flour mixture to sugar mixture, stirring until well combined.
• 4 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.
• 5 bake each batch at 350° for 10 minutes. cool on pan 4 minutes on wire rack; remove from pan.
• 6 cool completely on wire rack.