Ancient Grain Ginger Snap Cookies
We’ve discussed how bringing a healthy side or dessert to holiday parties can help you stay on track. Bring these yummy cookies in a festive holiday tin. They are vegan and taste just as good (if not better) than store bought ones. The recipe yields about 20 cookies. They’ll last about a week in an air-tight container.
3/4 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cloves
2 tablespoons minced ginger
1/2 cup canola oil
1/4 cup blackstrap molasses
1/4 cup almond milk
1 cup dark brown sugar
3/4 cup of uncooked, rinsed quinoa
Preheat your oven to 350 degrees
Whisk together all the dry ingredients including flours, sugar, baking soda, salt and spices
In a smaller bowl combine all the wet ingredients the ginger, oil, molasses and almond milk
Pour the wet ingredients into the dry and mix until incorporated.
Add the uncooked quinoa last
Spoon about a tablespoon amount onto a lined baking sheet and press slightly with the palm of your hand.
Bake for 10 minutes until golden brown