HappyTummy              

Ginger has long been prized for its natural medicinal properties. For myself, ginger has helped a lot with my digestion issues. I often munch on organic crystallized ginger to soothe my tummy and ease bloating.

If you like the taste of ginger, these cookies are for you. Besides the ginger, it incorporates a lot of other not-so-bad-for-you ingredients, including whole wheat flour, turbinado sugar and Egg Beaters. They’re incredibly chewy (if you prefer them crispier you can bake them longer) and they have a very spicy bite.

The first time I made these, B devoured them. They continue to hold a top spot on his short list of favorite baked goods, so in our house, they’re definitely a keeper. They’d be delicious with a glass of cold milk.

Recipe: Whole Wheat Ginger Cookies
Makes approximately 30 cookies

1/2 cup butter, softened
3/4 cups turbinado sugar
1/3 cup Egg Beaters or similar egg substitute
1/2 cup molasses
2 cups whole wheat flour
1/2 tablespoon baking soda
1 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F.

In a large bowl or stand mixer, cream the butter and sugar. Add the egg substitute and molasses and mix until blended. In another bowl, mix together the whole wheat flour, baking soda, baking powder, ginger, nutmeg and cinnamon. Stir the dry ingredients into the wet mixture until blended.

Use two spoons to drop the dough in small balls onto a cookie sheet (mine were about 1.5 inches in diameter; they spread into cookies that are about 3 inches in diameter). Place the dough about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes in oven, until the tops are cracked. The cookies will be on the soft, chewy side, so if you’re looking for something crispier, bake longer. Cool on wire racks.