Ginger Snaps

From May All Be Fed, John Robbins, William Morrow and Company, 1992. ISBN 0-688-11625-6.

This recipe has no eggs or dairy products.

Ingredients

3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
3 tbl finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour (or white flour or a mixture)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Directions

Preheat the oven to 350 degrees. Lightly oil 2 baking sheets.

Blend the maple syrup, molasses, and oil until smooth. Add the ginger and mix.

In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add the maple syrup mixture and combine using as few strokes as possible.

Drop level tablespoonfuls of the dough 1 inch apart on the prepared baking sheets. Bake until the edges of the cookies are firm, 12 to 15 minutes. Do not overbake.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Jim Plank

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