Whole Grain Gingersnaps

Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 26 mins

Adapted from Joy of Cooking

Servings: 15  2 1/2″ cookies

Ingredients:


Dry Ingredients

1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
Pinch cloves

Wet Ingredients

4 tablespoons butter softened
1/2 cup brown sugar
1 egg
3 tablespoons molasses you will not get the dark brown color without this
1/8 teaspoon orange zest (optional, but good!)

DIRECTIONS:


1. Preheat oven to 350° F.
2. In a large bowl, whisk together the dry ingredients.
3. In a separate bowl, with an electric whisk/beater combine the wet ingredients.
4. Slowly add the flour mixture to the wet ingredients while mixing until well combined. Stop and scrape the
sides of the mixing bowl if necessary.
5. Drop the cookie dough by the spoonful (I used a small scoop to make this job easy) onto a large ungreased
baking sheet. Flatten each cookie with the back of a spoon or with your fingers.
6. Bake until done all the way through, 10 – 13 minutes. Transfer to a wire rack to cool and serve

 

 

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By | 2017-09-23T23:21:43+00:00 October 6th, 2017|Dessert, Healthy Recipes|Comments Off on Whole Grain Gingersnaps

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