Hey! Hope you all had a great Easter - we had company and took lots of pictures and had some great fun! Some great eats too! But until we get all the pictures uploaded, here's something tasty!
The past two weeks we've loved our evening dessert - Soft Chewy Ginger Cookies! Just like it is - soft yet chewy. Ginger gives a nice bite. We adapted this recipe (did 3/4ths the recipe) and are very pleased with the results, especially the texture. If you like a more molasses flavor, these cookies are great! For more zing, we will add a tad more ginger and cinnamon and a little less molasses.
Soft Chewy Ginger Cookies
Makes 13-15 cookies
1 2/3 cup spelt or whole wheat flour
1 1/2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp or more cinnamon
3/8 tsp ground cloves
pinch of salt
1/2 cup + 1 Tb softened coconut oil
2/3 cup sugar
2 Tb applesauce
3/4 Tb water
3 Tb molasses
Preheat oven to 350 degrees F. Sift the first 6 dry ingredients (flour through salt). Set aside.
In large bowl or mixer, cream together the coconut oil and sugar until well blended. Beat in the applesauce, then the water and molasses. Gradually stir the dry ingredients into the sugar mixture.
Shape dough into round cookie shapes, and place the cookies 2 inches apart onto an ungrease cookie sheet. Depending on the size of the cookies, bake 8-13 minutes, or until slightly golden yet still soft. They will firm up slightly when cooled.
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