Crisp, Spicy And Healthy Gingersnaps!

• 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 white pepper
• 1/4 teaspoon nutmeg
• 1/2 cup oil (I use canola)
• 1 egg
• 1/2 cup molasses
• 2 tablespoons sugar, for dipping

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.

flour, sugar, splenda sugar substitute, baking soda, salt, ginger, cinnamon, cocoa, cayenne powder, white pepper, nutmeg, oil, egg, molasses, sugar

Taken from www.food.com/recipe/crisp-spicy-and-healthy-gingersnaps-341827 (may not work)