Crisp, Spicy And Healthy Gingersnaps!

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

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup splenda sugar substitute
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 tablespoons ginger
• 1 tablespoon cinnamon
• 1 1/2 teaspoons cocoa (dutch process or similar)
• 1/2 teaspoon clove (ground)
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/2 cup oil (i use canola)
• 1 egg
• 1/2 cup molasses
• 2 tablespoons sugar, for dipping

Recipe

• 1 mix all dry ingredients (except 2 t. dipping sugar) together in a mixing bowl.
• 2 mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
• 3 mix only until all liquid is combined.
• 4 using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
• 5 pre-heat oven to 350 deg f.
• 6 place on parchment covered pans.
• 7 place cookies approx 3" apart.
• 8 using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across.
• 9 bake for 15-20 minutes.