Snickerdoodle Cookie Thins

• Nonstick cooking spray, for greasing
• 2/3 cup whole wheat pastry flour
• 1/2 teaspoon plus 1/8 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• Pinch freshly grated nutmeg
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil
• 2 tablespoons reduced-fat milk
• 1 large egg white
• 1 teaspoon granulated sugar

1. Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray.
2. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside.
3. Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute.
4. Add the flour mixture and beat on low speed until incorporated.
5. Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon.
6. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets.
7. Bake for 7 minutes, and then remove from the oven.
8. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar.
9. Bake until golden brown, 4 to 5 minutes more.
10. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

nonstick cooking spray, whole wheat pastry flour, ground cinnamon, baking soda, salt, freshly grated nutmeg, brown sugar, vegetable oil, milk, egg white, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/snickerdoodle-cookie-thins-recipe.html (may not work)