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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. 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
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 7 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g