Ginger Lover’s Cookies
Spelt flour adds nutty goodness to these cookies. If you would like to make these vegan, use maple syrup or molasses instead of honey.
Yield:About 3 dozen
3 cups spelt flour
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup canola oil or melted extra virgin coconut oil
1/2 cup molasses
1/4 cup honey
2 tablespoons grated fresh ginger
1. Preheat oven to 375°F. Lightly oil a cookie sheet and set aside.
2. Combine the flour, cinnamon, and salt in a large mixing bowl
and set aside.
3. Place the oil, molasses, honey, and ginger in a blender. (If the
ginger is too fibrous, gather it in your hands, squeeze the juice
into the blender, and then discard the grated fibers.) Add to the
flour mixture and stir to form a moist dough.
4. Knead the dough for a minute, then shape into walnut-sized
balls. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.
5. Bake 15 minutes, or until lightly browned. Remove from the oven, and cool at least
10 minutes before serving.
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.