2 C Organic Whole Grain Spelt Flour
3/4 C Organic Brown Sugar
1/2 C Organic Unsalted Butter (Softened)
1/2 C Candied Ginger
1/3 C Organic Molasses ( I used unsulfered )
1 Egg
1 tsp Vanilla
2 tsp Fresh Grated Ginger
1 tsp Baking Soda
1 tsp Organic Ground Ginger
1/4 tsp Salt
1 Tbls Organic Maple Syrup
1/8 tsp Organic Ground Cardamom
Pre-heat oven to 350 Degrees
Mix all dry ingredients in a medium bowl, mix all wet ingredients in another medium bowl, Mix wet into dry and mix well together so there is no flour left at bottom of bowl. Scoop onto parchment lined cookie sheet with #50 scoop. Bake for ~ 15-18 minutes depending on oven. Makes ~24 cookies
Hint: If the butter is too hard you can cream together all wet ingredients, then add them into dry.
You can also make this Cookie dough ahead and put in fridge until you are ready to bake, or scoop into balls and freeze.