GINGER SQUARES

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 3-dozen cookies

1/2-cup canola or coconut oil

½-cup agave nectar

¼-cup molasses

3-tablespoons fresh grated ginger or 1½-teaspoons dry ground ginger

2 ½-cups whole-wheat pastry flour

1-teaspoon baking soda

½-teaspoon salt

optional: 1-teaspoon cinnamon, 1-teaspoon allspice, raisins

In a standing mixing bowl, mix together the agave, molasses and ginger. 

In another bowl, whisk together the flour, baking soda, and salt.

Add the dry to the wet and mix until uniform.   

Use rolling pin guides to get a uniform 1/4-inch thickness between two pieces of parchment paper.  Remove the top parchment and cut the dough into 2-inch squares.  Place the parchment paper with the cookies onto the baking pan.

Bake cookies at 375 degrees for 7 minutes or until lightly golden.  Bake longer if coconut oil is used. 

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