Thin Snickerdoodle Cookies

Ingredients:

• 2/3 cup whole wheat flour
• 0.5 tsp + 1/8 tsp ground cinnamon
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• A pinch of freshly grated nutmeg
• 0.5 cup light brown sugar
• 1/3 cup vegetable oil
• 2 tbsp. l. low-fat milk
• Protein of 1 large egg
• 1 tsp. granulated sugar

Preparation:

1. Preheat oven to 350°F (175°C); line three baking sheets with parchment paper and lightly spray with cooking spray.
2. In a small bowl, combine the flour, 1/2 teaspoon of cinnamon, baking soda, salt, and nutmeg and set aside. Combine the brown sugar, vegetable oil, milk, and egg white in a medium bowl and beat with a mixer on medium speed until smooth, about 1 minute. Add the flour mixture and mix on low speed until smooth.
3. Combine granulated sugar with the remaining 1/8 teaspoon cinnamon. Drop 1 teaspoon of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake for 7 minutes, then remove from the oven. Press down on the cookies with a wooden spoon or the bottom of a measuring spoon and sprinkle with the cinnamon sugar. Bake until deep golden brown, another 4-5 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.