Chocolate Gingersnap Cookies

Ingredients

• 0.3 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 2 tablespoons butter softened
• 1 tablespoon egg substitute 
• 2.3 ounces flour all-purpose
• 1 teaspoon ground ginger 
• 2 tablespoons blackstrap molasses 
• 0.1 teaspoon salt 
• 2 tablespoons cocoa unsweetened sifted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 4 ingredients (through salt), stirring with a whisk.
4. Place sugar and butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy.
5. Add molasses; beat until smooth.
6. Add egg substitute; beat until well combined.
7. Add flour mixture to sugar mixture, stirring until well combined.
8. Shape dough into 24 balls, about 1 1/2 teaspoons each.
9. Place 2 inches apart on 2 baking sheets coated with cooking spray; flatten balls to 1/2-inch thickness with bottom of a glass.
10. 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.
11. Note: Store cookies in an airtight container at room temperature for up to three days.