Makes – 36 cookies
1 Serving = 2 cookies
I’ve always baked gingersnaps for Christmas, so many years ago when my dad had open heart surgery and had to be doubly sure about the type of fat he was eating I changed his favourite gingersnap into one that was made with heart healthy canola oil instead of artery clogging shortening!
If you are a real ginger lover try adding ¼ cup (60 mL) diced candied ginger for a bigger flavour.
½ cup (125 mL) canola oil
1 cup (250 mL) granulated sugar
¼ cup (50 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
2 tsp. (10 mL) ground ginger
1 Tbsp. (15 mL) ground cinnamon
¼ cup (50 ml) granulated sugar
1. Preheat oven to 375 F (190 C). Line a cookie sheet with parchment paper.
2. In a large mixing bowl beat together canola oil and sugar.
3. Add molasses and egg. Beat till fluffy.
4. Stir in whole wheat, baking soda, baking powder, ginger and cinnamon till the dough comes together.
5. Scoop out teaspoonfuls, roll in sugar and lightly press on to cookie sheet. Try using a mini scoop for the dough.
6. 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.
7. Store in air tight container for up to 1 week. Or freeze for up to 3 months.
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.
If you are chocolate lover go ahead and add ¼ cup (60 mL) chopped dark bittersweet chocolate, M&M’s baking bits or mini chocolate chips when you add the flour.