Sesame seeds add a delicate crunch to these spicy treats.
I like it when the cookies soften up as they are stored, but my husband is a crisp cookie fan, so I reheat them for a few minutes in a warm oven before serving the second day.
- 2 cups whole wheat pastry flour
- 1/4 cup white sesame seeds
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground clove
- 1/8 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 egg whites
- 1/4 cup unsulfured dark molasses
- Preheat an oven to 350°F. Coat 3 large cookie sheets with non-stick spray. Set aside. In a large bowl, stir together the flour, sesame seeds, baking powder, ginger, cinnamon, cocoa powder, clove, and salt. Set aside.
- In another large bowl, with a wooden spoon mash the butter, brown sugar, and vanilla until creamy and well combined.
- Add the egg and molasses and stir until blended. Stir in the flour until a smooth soft dough forms. Drop by tablespoons onto the prepared cookie sheets, 1 inch apart. and bake 10 to 12 minutes until the cookies have puffed and are firm to the touch. Transfer to a wire rack to cool completely. Store in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 cookie): 60 calories, 1g protein, 7g carbohydrates, 3g fat (1 g saturated), 7 mg cholesterol, .5 g fiber, 33 mg sodium.
Weight Watchers® Points Plus: 2