Ginger’s Gotta Big Heart Cookies
(taste tested at Iron Mountain Feb 25, 2012, to celebrate Ginger’s birthday). Makes about 30 cookies, depending on the size of the cookie cutter you choose. Plenty of treats for sharing with friends, both human and canine, good for doggies that have sensitive stomachs (ginger and pumpkin help settle them down)!
1/2 cup molasses
2 Tablespoons honey
1/2 c. water
1/4 c. vegetable oil
1/4 c. pumpkin puree
3 c whole wheat flour OR 1 c whole wheat+1 c almond meal+1c Coah’s oats multi grain pancake mix
1 teaspoon baking soda
3 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Grease a baking sheet.
Mix honey, molasses, pumpkin, oil, and water in a small bowl.
In another bowl, mix dry ingredients (flour, baking soda, cinnamon and ginger). Stir wet ingredients into the dry and mix well. Mixture may be a bit sticky so you can either refrigerate it to make rolling the dough easier OR just knead on a floured surface until manageable. Roll out the dough to about 1/8″ thickness. Cut into heart shapes.
Bake for 18-20 min. Cool on a rack and store in a sealed container.