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Related recipes: Dairy-Free, Desserts, Eggs, Fall, Grains, Heart-Healthy, Herbs, Holiday and Festive, Kid-Friendly, Low-Carb, Low-Fat, Low-Sodium, Potlucks, Soy-Free, Vegetarian, Winter
Heart-HealthyServings: 24
Yield: 24 cookies
2 cups (240g) unbleached flour
1 tsp (4g) baking powder
1/2 tsp (2g) baking soda
1 1/2 tsp (4g) ginger
1 tsp (2g) cinnamon
1/2 tsp (1g) cloves
1/4 cup (60mL) canola oil
1/3 cup (80mL) molasses, light
1/2 cup (100g) sugar
1 egg
1 tsp (5mL) vanilla extract
sugar for dipping
Preheat oven to 375°F (190°C).
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl, stir together flour, baking powder, baking soda, ginger, cinnamon and cloves. Set aside.
In a large mixing bowl, with and electric mixer set on medium speed, beat together oil, molasses, sugar, egg and vanilla extract. Beat in half of dry ingredients just until mixed. Using a large wooden spoon, stir in remaining dry ingredients just until evenly incorporated. Batter will be stiff.
Divide dough in half; wrap each portion in plastic wrap and freeze for 30 minutes. Using your hands, roll each portion of dough into 25 1-inch (3cm) balls, dip into sugar and place 2 inches (5cm) apart on cookie sheets.
Bake for 10 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Store in airtight container.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
