We’ve picked a winner! Soft, spicy, rich taste, full of fiber and monounsaturated vs. saturated fat. They are larger than a normal cookie, but that is what makes the texture so wonderful, and they really are not hard to finish because they’re so good and not too sweet. Perfect to enjoy with a hot drink on a cold day, or a big glass of milk after school.
Ingredients:
1/2 cup(s) olive oil
1/4 cup(s) applesauce
1/4 cup(s) molasses
3/4 cup(s) sugar -- plus more for rolling
2 1/2 cup(s) whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon -- heaping
1/4 tsp nutmeg
1/4 tsp salt
1 apple(s) -- large sized, peeled and chopped 1/4"
Directions
1. Preheat oven to 325 degrees and grease two cookie sheets.
2. In mixer bowl combine oil, applesauce, molasses and sugar. Sprinkle dry ingredients over the top; flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Mix together well.
3. Fold in diced apple. Place approx. 1/2 c. sugar in a small bowl. Roll 1/4 c. dough into ball between hands and then roll in sugar.
4. Place balls on sheets and flatten with palm. Bake 20 min., or until tops crack and bottoms are golden brown.
(adapted from vegetariantimes.com “Soft Apple Ginger Spice Cookies”)
