Gingersnaps
- 1 1/2 cups olive oil
- 1 1/2 cups sucanat (or brown sugar)
- 1/2 cup molasses
- 2 eggs
- 4 1/2 cups whole wheat flour
- 4 tsp baking soda
- 1 tsp salt
- 1 tsp ground cloves
- 2 tsp ginger
- 2 tsp cinnamon
Mix the olive oil, sucanat, molasses, and eggs. In a separate bowl, whisk the flour, baking soda, salt, cloves, ginger, and cinnamon. Mix the flour mixture into the oil mixture. Refrigerate for at least an hour. Shape into balls, place on baking trays, and flatten each cookie ball. Bake at 375 for 10 minutes. Cookies will flatten more and look cracked and set. Allow to cool 5 minutes, then remove to wire racks.