Trying to cram a chocolate chip cookie into a molasses tasting ginger cookie wasn’t so hard.
With Thanksgiving coming up next week, I wanted to get started on baking and I just love gingery-pumpkiny, molassesy kind of flavors. I know it’s all about pie at dessert time on Thanksgiving, and honestly these cookies may not make until next week. But I’m thinking of freezing some to make a small cookie plate for that “before dessert sweet craving”…you know when everyone else is saying how full they are but you’re like, “when’s dessert?”
So why not a healthy cookie to satisfy your holiday cookie craving? Thankfulness starts now…
Let’s get a-baking
- 3/4 cup millet
- 3/4 cup whole wheat pastry flour
- 1 cup gluten free flour mix (a light version made with some tapioca flour)
- 2 teaspoons baking soda
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin coconut oil, softened
- 2/3 sucanat or rapadura sugar
- 1/4 cup applesauce
- 1 egg
- 1/4 cup molasses
- 1/3 cup crystalized ginger
- 1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
Sift dry ingredients together in a medium bowl and whisk to mix
Beat coconut oil with sucanat in a mixing bowl. Add applesauce and molasses, then egg. Beat until well mixed. Add in flour mixture. beat until consistent. Stir in ginger and chocolate chips.
Use a cookies scoop or spoon mixture by the tablespoonful onto parchment lined or greased cookie sheet.
Bake for 10-11 minutes. Let sit for a minute or two then transfer to a cooling rack.
Try not to eat ’em all.