Essentially Fat Free Ginger Drops
"The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly."
photo by YummySmellsca
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
15 cookies
- Serves:
- 15
ingredients
- 2 tablespoons fresh gingerroot, chopped
- 3 tablespoons molasses
- 1⁄4 cup dark brown sugar
- 1 (1 g) packet caramel-flavoured stevia artificial sweetener (optional)
- 3 tablespoons unsweetened pear puree or 3 tablespoons unsweetened applesauce
- 1 teaspoon vanilla
- 1 1⁄2 cups whole wheat flour or 1 1/2 spelt flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon sea salt
directions
- Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
- In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
- Add the flour, baking soda, pie spice and sale and pulse in until blended.
- Optional: scrape into a bowl, cover and chill 1-6 hours.
- Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
- Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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