|
Ginger Lovers' Chia Drop Cookies
|
||||||
| What you'll need... 2 cups flour 1/2 cup molasses 1/3 cup sugar 1 egg 1/2 tsp vanilla 3 tbsp butter 2 tbsp MySeeds Chia gel 1 tsp baking soda 1/4 tsp salt 1 tbsp crystallized ginger (chop finely) 1 tbsp ginger rood (fresh chopped) 1 tbsp ground ginger spice |
First, soften the butter and place in a bowl with the molasses. Cream butter & molasses together with a wooden spoon until it is well blended. Next, add the sugar and MySeeds Chia gel, and stir. Once it is blended, add the egg and vanilla.
Sift together the flour, salt and baking soda and set aside. Finely chop up the crystallized ginger and the fresh ginger root. Measure 1 tbsp of each and mix it into the dry ingredients, along with the 1 tbsp of ground ginger spice. Spray or oil 2 cookie sheets and heat the oven to 350 degrees. Stir the wet ingredients in with the dry until just blended. (do not over-mix) The batter should be thick and sticky, but not too wet. Depending upon the humidity, you may need another 1/8th cup of flour. |
|||||
| Using a tablespoon, scoop out measures of batter and drop onto the greased cookie sheets. The batter should be sticky, but will sit (and not run) in little piles. Bake for about 13 minutes, at 350 degrees. When done, the cookies should crack a little on top, and the edges will be lightly brown. To test, a cookie can be split in half. The interior should be moist and somewhat cake-like. | ||||||