Ginger Snaps (Ginger Snap Cookies)

Love ginger? Then you'll love these cookies that use all nautral sweeteners, too! Ginger is also good for digestion so eat these without worry.

Ingredients

• 3/4 cup maple syrup
• 1/4 cup unsulphured molasses
• 1/2 cup applesauce
• 3 tablespoons grated ginger root
• 2-1/2 cups whole wheat pastry flour
• 1 teaspoon non-aluminum baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350F/180C.
2. Lightly grease 2 baking sheets.
3. In a blender, combine the maple syrup, molasses, and applesauce and blend until smooth. Add the ginger and pulse until mixed.
4. In a large bowl, whisk the flour, baking powder, baking soda, and salt until thoroughly mixed. Add the maple syrup mixture and mix with a fork, using as few strokes as possible so you do not overmix the dough.
5. Drop level tablespoonfuls of the dough 1 inch apart on the prepared baking sheets. Bake for 12-15 minutes (until the edges of the cookies are firm).