Molasses Cookies

Preheat oven to 350 degrees

2 cups of white whole wheat flour

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground allspice

pinch of salt

1/2 cup softened butter

1/2 cup sucanat

1/4 cup molasses

1 egg plus 1 egg white

1. Prepare cookie sheets – line pans with parchment paper.
2. Combine dry ingredients and set aside.
3. In a bowl of an electric mixer, beat the butter until smooth.
4. Add sucanet, molasses, egg, and egg white and mix slowly to incorporate.  For a denser cookie, only use egg white.  For a more cake-like cookie, use both egg and egg white.
5. Slowly add dry ingredients mix and stir slowly until well blended; dough will seem thick.
6. Roll dough into 3/4 to 1 inch balls.  Place on cookie sheet.
7. Use fork and make gentle a criss-cross pattern depression on top of cookie
8. Bake for 8 minutes.  Don’t overbake or they will be dry.  The dough will be somewhat soft when removed from the oven.  Allow to cool on sheet for one minute and move to a wire rack.

(there are ways to make this even healthier – use pastured eggs and butter from grassfed cows (like kerrygold brand.)  also using organic products whenever possible is best.)