Cookies and photo by sugarpie © Sarah Phillips
These are the ultimate healthy ginger cookies – chewy and spicy, with a crackled top. They are milk free, for lactose-intolerant diets, with lots of fiber. I'm a spice fan and sometimes I'll add 1 tablespoon minced crystallized ginger to the dough for even spicier punch. These are delicious with 1/2 cup chopped craisins (dried cranberries) added, as well. Make sure your spices are fresh for the best flavor.
COOKIE RECIPE HELP
INGREDIENTS
2 cups white whole wheat flour or 1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon ground cloves, optional
1/4 teaspoon salt
1 cup dark brown sugar, packed
6 tablespoons Earth Balance Soy Garden Natural Buttery Spread or unsalted butter, cold
1/4 cup brown rice syrup or unsulfured dark molasses
1 large egg or egg substitute
1 – 3 tablespoons or so more flour, ONLY if needed
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 375 degrees F. Line two baking sheets, preferably NOT nonstick, with parchment paper, or very lightly grease cookie sheets with nonstick vegetable oil spray.
2. In a small bowl, whisk the flour, cinnamon, ginger, baking soda, cloves and salt to combine.
3. In a medium bowl, using a handheld mixer set at medium speed, beat the brown sugar and soy butter together, until well combined. Beat in the brown rice syrup until combined. Beat in the egg until combined. The mixture will be sticky and slightly fluffy. Do not beat until excessively fluffy.
Using a large rubber spatula, fold in the flour mixture. The dough should be sticky and will be soft, but will hold together. Correct with a teaspoon of flour if needed, but do not make the dough stiff; make it so you can gingerly handle it.
4. Using a heaping teaspoon for each cookie, lightly roll the dough into 1-inch balls in between your fingertips as best you can. Place 2-inches apart on a prepared cookie sheet.
5. Bake until the tops are crinkled and the edges are just set and the tops start to take on color, about 10 to 11 minutes. Slide cookies attached to the parchment paper and let cool on wire cake racks before removing from the paper. If you are not using parchment paper, cool cookies 1 minute in the pan, then transfer to wire cake rack to cool completely.
STORAGE
Store in an airtight container at room temperature for 5 days. Freezes well for up to 3 months in an airtight container.
