Ingredients

2 cups of wholewheat pastry flour

2 teaspoons baking soda

3/4 cup brown sugar

1/4 cup regular unrefined sugar for rolling

1/4 cup unsulphured blackstrap molasses

1 large egg

3/4 cup vegetable oil

a pinch of salt

1.5 teaspoons ground ginger

1 teaspoon cinnamon

1/5 teaspoon ground clove

Preparation

  1. Preheat the oven to 350F (175C)
  2. Sift flour, soda, spices & salt in a bowl, mix and set aside.
  3. In a big bowl beat, oil, molasses, egg, and the cup of brown sugar until all is nicely combined
  4. Mix in the dry ingredients
  5. Scoop out little balls with a mini ice cream scoop, about a tablespoon size.
  6. Roll them gently in the remaining 1/4 cup sugar saved aside, don’t flatten
  7. Bake for about 7-8 minutes until the cookies get beautiful cracks and edges look done. I am sure you could bake them longer if you like them crisp, but I haven’t tried that.
  8. Let them cool on the sheet, transfer to a rack and store them in air tight container then cool.