Double Ginger Cookies
Deliciously spiced cookies featuring both ground and crystallized ginger, made with a blend of all-purpose and whole wheat flours. These healthier cookies are naturally sweetened with applesauce and feature bright notes of lemon.
Ingredients
- •1½ cups organic all-purpose flour
- •1½ cups organic whole wheat flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 teaspoon organic ground ginger
- •¾ cup minced organic crystallized ginger
- •1¼ cups organic cane sugar
- •2 tablespoons organic ground flaxseed
- •½ cup organic unsweetened applesauce
- •¼ cup organic canola oil
- •1 teaspoon grated organic lemon zest
- •1 tablespoon fresh organic lemon juice
- •½ teaspoon organic vanilla extract
- •
Cooking Instructions
- 1.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
5 min
- 2.
In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
3 min
- 3.
Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
60 min
- 4.
Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
10 min
- 5.
Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
15 min
- 6.
Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
18 min
- 7.
Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.
20 min
