Sesame seeds add a delicate crunch to these spicy treats. I like it when the cookies soften up as they are stored, but my husband is a crisp cookie fan, so I reheat them for a few minutes in a warm oven before serving the second day.
Makes 48 cookies
2 cups whole wheat pastry flour
1/4 cup white sesame seeds
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground clove
1/8 teaspoon salt
3/4 cup trans-fat free, margarine
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 egg whites
1/4 cup unsulfured dark molasses
Preheat an oven to 350°F. Coat 3 large cookie sheets with non-stick spray. Set aside. In a large bowl, stir together the flour, sesame seeds, baking powder, ginger, cinnamon, cocoa powder, clove, and salt. Set aside. In another large bowl, with a wooden spoon mash the margarine, brown sugar, and vanilla until creamy and well combined.
Add the egg and molasses and stir until blended. Stir in the flour until a smooth soft dough forms. Drop by tablespoons onto the cookie sheet and bake 10 to 12 minutes until the cookies have puffed and are firm to the touch. Transfer to a wire rack to cool completely. Store in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 cookie)
60 calories, 1 g protein, 7 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 0 g fiber, 66 mg sodium.
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