Chocolate Gingersnap Cookies
Chocolate Gingersnap Cookies might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains roughly 0g of protein, 1g of fat, and A mixture of salt, cocoa, molasses, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.