This is my favourite Fall and Winter cookie.
Change it up and use choclate chips instead of the chopped ginger, and skip the sanding sugar. Your call.
Let the baking begin.
½ cup (125 mL) canola oil
1 cup (250 mL) granulated sugar
¼ cup (60 mL) molasses
1 omega-3 egg
1 ¾ cup (425 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
1 Tbsp (15 mL) ground cinnamon
2 tsp (10 mL) ground ginger
1/4 cup (60 mL) dried diced candied ginger or chopped dark chocolate or chocolate chips
1/2 cup (125 mL) sanding or coarse sugar, available at most bulk stores – optional
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
- In a large mixing bowl using electric beaters or a wooden spoon, beat together canola oil and sugar.
- Add molasses and egg. Beat until fluffy.
- Stir in whole wheat, baking soda, baking powder, cinnamon, ginger and candied ginger and or chocolate until the dough comes together.
- If using sanding sugar: place into a shallow bowl. Scoop out teaspoonfuls of the dough, roll into a ball and lightly press into the sanding sugar to slightly flatten. Flip over and place sugar side up onto the cookie sheet.
- If not using the sanding sugar: Scoop out teaspoonfuls of the dough, roll into a ball. Place on cookie sheet and gently press down.
- Bake for 12-15 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool on cookie sheet.
- Store in air tight container for up to 1 week. Or freeze for up to 3 months.
Makes – 36 cookies
1 Serving = 2 cookies (with sanding sugar and ginger)
2 cookies contain: 160 Calories, 7 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 90 mg Sodium, 25 g Carbs, 1 g Fibre, 2 g Protein.
Picture uses sanding sugar and ginger.