Ginger is a flavor that African slaves brought with them to the New World and integrated into typically European desserts like spice cakes and cookies. Crystallized or candied ginger gives these thins an extra kick.
- 1/2 cup plus 1 Tbs. whole-wheat pastry flour
- 2 Tbs. arrowroot powder
- 1 Tbs. ground ginger
- 1/4 tsp. ground cinnamon
- 1/4 cup brown rice syrup
- 1/4 cup maple syrup
- 3 Tbs. canola oil
- 1 Tbs. dark molasses
- 2 tsp. vanilla extract
- 1 Tbs. finely chopped crystallized ginger
1. Set oven rack in top half of oven. Preheat oven to 350°F.
2. Combine flour, arrowroot, ginger and cinnamon in bowl, and set aside. Whisk together brown rice syrup, maple syrup, oil, molasses, vanilla extract, 2 Tbs. water and pinch of salt in separate bowl.
3. Fold flour mixture into syrup mixture. Stir in crystallized ginger. Let stand 5 minutes to thicken.
4. Line 3 baking sheets with parchment paper. Spoon dollops of batter 2 inches apart on prepared baking sheet. Bake 10 to 11 minutes, or until cookies are browned around edges. Cool 2 minutes, then transfer to wire rack to cool completely. Store in airtight container up to one week.
- Serving Size: Makes 25 cookies
- Calories: 52
- Carbohydrate Content: 9 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 7 mg
- Sugar Content: 4 g