Ginger Cinnamon Cookies
1 1/2 cup maple syrup (or molasses)1 cup (or less) oil
1/2 cup water
1 1/2 teaspoon (or more) ground ginger
1 1/2 teaspoon (or more) ground cinnamon
1/2 teaspoon salt
1 Tablespoon baking soda
4 cups wheat flour (or other whole grain, finely ground)
Mix ingredients well together. Dough will be soft. Chill dough for a few hours (can freeze dough for use anytime). Preheat oven to 350 degrees F. Roll into walnut size balls and if desired can roll in additional cinnamon in a bowl (see photo of finished cookies made this way) before placing on ungreased cookie sheet. Leave about 2-3 inches between cookies - they will spread flat. Bake for about 10-12 minutes, or until done. Cool on paper bags cut open and laid flat.
If storing, put wax paper/parchment paper between cookies to keep them from sticking together.
Can replace a some of the oil with some ground walnuts or pecans. Can use coconut oil.
1 comment:
If you use just molasses, your cookies will not be as sweet and come out very dark.
So should you decide to use some, I recommend using part molasses (maybe up to half called for) and adding in maple syrup or honey for the balance of the sweetener amount.
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