- Special Pricing
Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment with these cookies," she advises, "as they taste great either slightly underdone or crispy." She calls them "the quickest cookies you’ll ever bake."
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days.
- 2/3 cup canola oil
- 1 1/2 cups turbinado sugar, divided (see Tip)
- 1 large egg
- 4 tablespoons molasses
- 2 cups sifted whole-wheat pastry flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon sea salt
- Tip: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Preheat the oven to 350 degrees F.
Mix the oil and 1 cup sugar in a large bowl until combined. Beat in the egg until combined. Stir in the molasses until evenly incorporated. Sift the flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
103 calories; 5g total fat; 0g total saturated fat; 6mg cholesterol; 94mg sodium; 15g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .