Serves: 30
10 min
Prep Time
10 minCook Time
20 minTotal Time
INGREDIENTS
- 2 1/4 cups white whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter
- 1/2 cup unsweetened applesauce
- 3/4 cup coconut sugar
- 1 egg
- 1 Tablespoon water
- 1/4 cup molasses
- Coconut sugar for rolling (optional)*
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a large bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In a large bowl, cream together butter, applesauce and coconut sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Gradually stir in flour mixture until just combined. Shape dough into 1-inch balls, roll in sugar (if desired) and place 2" apart on ungreased cookie sheet.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
NOTES
*For the cookies in the picture, I rolled them in a mix of coconut sugar and Truvia. I have only made this recipe as is, so I am not sure how it would work substituting other ingredients. I have not made with recipe without molasses, but I don't recommend it because that is what will give these cookies their "ginger cookie" taste! I know that coconut sugar is still sugar and regular white sugar can be used in it's place for this recipe.
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