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July 21, 2006
Chocolate Gingersnap Cookies
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
Cooking spray
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.
Yield: 2 dozen (serving size: 2 cookies)
CALORIES 66(29% from fat); FAT 2.1g (sat 1g,mono 0.8g,poly 0.1g); PROTEIN 0.9g; CHOLESTEROL 5mg; CALCIUM 14mg; SODIUM 70mg; FIBER 0.5g; IRON 0.7mg; CARBOHYDRATE 11.6g
Posted by carcharhinid at July 21, 2006 08:48 PM