This recipe is an homage to the healing and warming spice ginger, since it’s utilized three different ways. Ginger in all forms is a powerful natural anti-inflammatory agent. The molasses makes for a really earthy cookie.
Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MD
- 2 1/4 Cups spelt or all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon sea salt
- 1/2 Cup evaporated cane sugar
- 1/2 Cup blackstrap molasses
- 1/2 Cup extra-virgin olive oil
- 1 Teaspoon ground ginger
- 3/4 Teaspoons ground cinnamon
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon ground nutmeg
- 1 Teaspoon grated peeled ginger
- 1 egg
- 1/2 Cup chopped candied (crystallized) ginger
Preheat the oven to 350 degrees F and line two baking sheets with parchment or silicone mats.
Whisk or sift together the flour, baking soda, and salt and set aside.
In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the sugar, molasses, oil, ground spices, and grated ginger on medium low. Beat until the mixture has a glossy appearance, about 3 minutes. Add the egg and beat until well combined. Add in the dry ingredients, mix until just combined, then fold in the candied ginger. The dough will be thick and sticky.
Lightly oil a tablespoon, then drop spoonfuls of the dough spaced 2 inches apart onto the baking sheets. You should be able to fit 12 cookies per sheet.
Bake for about 13 minutes. The cookies will still feel soft, but the tops will appear dry and begin to crack. Allow to cool for about 5 minutes, then use a spatula to remove to a cooling rack.