Ginger Biters
Ingredients (use vegan versions):
1 1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon cloves powder
1/4 cup margarine (earth balance is best. i love the sticks for baking!).
1/2 cup blackstrap molasses
2 tablespoon maple syrup (optional) * i didn't use but would if they would've been cookies exclusively for adults ;)
Directions:
Preheat oven to 375. Mix dry and wet ingredients first separately then together to form a nice soft dough. Refrigerate for 20 minutes (I only did for 10, came out fine). After the 20 minutes have elapsed take out of fridge and shape into 2 balls. Place balls on either a surface sprinkled w/ flour and flatten to 1/4 thickness. Use cookie cutter or a knife to create whatever shape you want ( I made little men and hearts with a cutter). Bake for 10-15 minutes. Cool on rack.
Enjoy!
Serves: 12-20
Peanut Butter Cookies
Spelt flour bakes into a slightly darker cookie, whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. I used regular old unbleached all purpose
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 cup organic natural (nothing added) peanut butter
1 cup maple syrup or agave ( i used agave)
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350F degrees. Place racks in the top third.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup or agave, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 - 3 dozen cookies.
