Ingredients Jump to Instructions ↓

  1. 2/3 cup 131g / 4.6oz Unbleached cane sugar - divided

  2. (or white sugar from sugar beets)

  3. 1 1/4 teaspoons 6 1/3ml Cinnamon - divided

  4. 1/2 cup 118ml Sucanat

  5. (or brown sugar from sugar beets)

  6. 1/4 cup 59ml Apple sauce

  7. 1/4 cup 59ml Safflower oil - plus

  8. Additional for oiling cookie sheets

  9. 1 tablespoon 15ml Molasses

  10. 2 teaspoons 10ml Vanilla

  11. 1 3/4 cups 109g / 3.8oz Unbleached flour

  12. 2 tablespoons 30ml Cornstarch

  13. 1 tablespoon 15ml Ener-G Egg Replacer

  14. 1 3/4 teaspoons 8.8ml Baking powder

  15. 1 teaspoon 5ml Ground ginger

  16. 1/2 teaspoon 2 1/2ml Baking soda

  17. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. In a small bowl, place 2 1/2 tablespoons unbleached cane sugar and 1/4 tablespoon cinnamon, stir well to combine, and set aside.

  2. In a medium bowl, place the remaining unbleached cane sugar, Sucanat, apple sauce, safflower oil, molasses, and vanilla, and stir well to combine.

  3. In a small bowl, sift together the remaining ingredients and remaining 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir well to combine. Cover and chill the dough for 1 hour.

  4. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) two non-stick cookie sheets. Using your hands, roll the dough into 48 one-inch balls.

  5. Working in batches, roll the balls in the cinnamon sugar mixture to thoroughly coat them on all sides, and place them on the non-stick cookie sheets. Flatten the cookies slightly with the bottom of a glass, dipping it in the cinnamon sugar mixture to prevent sticking.

  6. Bake at 375 degrees for 7 minutes, they will feel slightly soft when removed from the oven. Allow the cookies to cool for 2 minutes on the cookie sheets and then transfer them to a rack to cool completely.

  7. Repeat the rolling, flattening, and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.

  8. This recipe yields 4 dozen.


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