Saturday, April 17, 2010

{GINGERSNAP COOKIES}


I can't believe these haven't been posted on here before. I think my brothers eat about 6 of them every day- they are seriously good!

2 c. whole wheat flour
1 t. ginger
1 t. cloves
1 t. cinnamon
1/4-1/2 t. salt
1 t. baking soda
1/4 c. + 2 T. baby food prunes (1 small Gerber container)
1 c. sucanat
1 1/2 T. water
1/4 c. molasses
  • Mix sucanat, prunes, molasses, and water.
  • Add the spices.
  • Add the flour.
  • Refrigerate dough for a few hours (if you can wait that long!)
  • Roll into ball, dip the top in sugar (evaporated cane juice)
  • Smash with your hand and put on lightly greased cookie sheet.
  • Bake at 350 for 10 minutes.
(Well, I just turned a perfectly fat-free cookie into a very not-so-fat-free one.  But, oh my!  It's delicious with this coconut cream on it!)

7 comments:

hondo3777 said...
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The Cooking Lady said...

Could you puree your own prunes and use them instead of baby food? Because we have prunes on hand all-the-time. I would think that you could. And man do we use allot of ginger in this house. So these wold be grand to make.

Marian said...

yes, you for sure could use your own prune puree. good luck!

Eliza said...

There's an explanation on how to make your own prunes on this link. I store mine in little 1/4th cup servings in the freezer.

http://www.greenereating.com/2010/03/brownies.html

The Cooking Lady said...

Guess what I made? Guess what did not last through the night? Guess what I will be making again...tomorrow?

Darn, you guessed.

The Cooking Lady said...

I made these again tonight. Yummo!!

Rebekah said...

i made the fabulous mistake of putting some of my left-over coconut whipped cream on one of these cookies. it was so delicious, i wish i had never tried it . . . .