Ingredients

• ⅔ cup oil
• 1 ½ cups turbinado sugar, divided
• 1 large egg
• 4 Tbsp. molasses
• 2 cups whole wheat flour, sifted
• 2 tsp. baking soda
• 1 ¼ tsp. cinnamon
• 1 ¼ tsp. ginger
• ¼ tsp. salt

Method

Mix oil and 1 C. sugar in a large bowl until combined. Beat in egg. Stir in molasses until evenly incorporated. Sift dry ingred. over the wet ingredients, stir until just combined.

Put the remaining 1/2 C. sugar in a small bowl. Roll the dough into 1-inch balls & roll each ball in the sugar. Place 2” apart on ungreased cookie sheet. Do not flatten.

Bake @ 350º 10-12 min.

Cookies will be set, but still soft when gently touched. Transfer to a wire rack to cool.

Notes

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.

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days.

NUTRITION INFORMATION:
Per cookie: 103 calories
5 g fat (0 g sat, 3 g mono)
6 mg cholesterol
15 g carbohydrate
1 g protein
1 g fiber
94 mg sodium

Categories

Basic, 30 Minute, Christmas, Cookies