Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/8 | cups | all-purpose white unbleached flour | 1 1/8 | cups | whole wheat flour | 2 | teaspoons | ground ginger | 1 | teaspoon | baking soda | 1 | teaspoon | baking powder | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | cloves, ground | 1/4 | teaspoon | salt | 3/4 | cup | pumpkin, canned | 2/3 | cup | sugar - Organic cane juice crystals | 1/3 | cup | applesauce, unsweetened | 1/4 | cup | applesauce, unsweetened | 1 | tablespoon | water | 1/4 | cup | molasses |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350 degrees. | 2 | Sift flour through salt together into a mixing bowl. | 3 | Add remaining ingredients and stir until combined. | 4 | Spritz cookie sheets with cooking spray. | 5 | A heaping teaspoonful at a time, scoop out dough and roll into a ball. Place balls approximately 1 1/2 inches apart on sheets (I was able to get 15 cookies on a large sheet), then use a fork to flatten the balls slightly. | 6 | Bake for 15 minutes, or until a finger test does not leave an impression. Remove to cooling racks. Eat! Store remaining cookies in an airtight container. |
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