Whole Wheat Gingerbread Cookies

These cookies are similar to the popular "Big Soft Ginger Cookies", on AllRecipies.com, but they have a little more depth to them.

Most stay at home moms like me, can probably related to how utterly insane it is dragging all three kids out to the grocery store. Cold days like today, when my fridge is near bare, I find myself scrambling for snacks to pack in my sons lunch for school. These cookies are super fast to whip up, and made with whole wheat and molasses, there are definite benefits to eating these cookies. Obviously, as with everything, in moderation.


My house smells like gingerbread right now, and the leaves outside are changing. No wonder this is my favorite time of year.

Ingredients

1/2 cup of granulated sugar + 2 tablespoons for rolling
1/2 cup of brown sugar
1 egg
1/2 cup of veg oil
1/3 cup dark molasses
1 cup AP flour
1 cup whole wheat flour
1 tablespoon dark cocoa powder (Got mine from Costco. Gourmet Dark Cocoa. Amazing!)
2 teaspoons of baking soda
2 teaspoons of ground ginger
1 1/2 teaspoons of cinnamon
1/2 teaspoon of all spice
1/4 teaspoon of salt

In a large bowl, cream together the sugars, oil, egg, and molasses. Next, add flour, and spices, mix until combined. Don't over mix. Roll into little balls (I used a mini ice cream scoop for consistency of size) Take the 2 tablespoons of sugar and sprinkle onto a plate. Take the rolled balls and roll to coat in the sugar.

Place onto a large baking sheet lined with parchment paper, and bake at 350 degrees for 9 minutes. The cookies should lighten in color, to a nice golden brown and crackle ontop.

Enjoy with a glass of milk.