Friday, December 13, 2013
Today I got together with some friends for a cookie exchange. I was so excited for it and knew I wanted to start experimenting again. It took several times to get this recipe just right. There isn't much out there to help with conversions when working with essentials oils. They are much more concentrated than dried herbs, so it's a little tricky when trying to substitute them. But it was worth it! I even had someone try one that didn't like ginger cookies and he liked these. I hope you like them as much and I did!
1/2 cup vegetable oil *
1 1/2 cup evaporated cane juice
1/4 cup full flavored molasses
3 drops cinnamon bark essential oil**
2 drops ginger essential oil**
2 drops clove bud essential oil**
3 cups whole wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350* F. In a mixer, combine oil, eggs, molasses, and essential oils and mix well. Then add the evaporated cane juice and mix for 1 to 2 minutes until light brown in color. In a separate bowl add flour, baking soda and salt and combine well. While the mixer is on, slowly add the flour mixture. Once all added, scrap down sides to make sure all ingredients combine well and mix again. The mixture will be sticky. Use a small ice cream scoop to form small balls. Roll each ball into a bowl of extra evaporated cane juice. Place 12 balls on a sprayed cookie sheet. Press each ball slightly with the bottom of a class cup. Bake for 8-9 minutes. If you over bake they will not be soft. Enjoy warm or cold, and Happy Healthier Eating!!
*if you use coconut oil, make sure it is in a liquid state and you will need to add a few more tablespoons or the batter will be crumbly.
**When adding essential oils while cooking measure them out on a spoon before adding them to any mixture. Some oils tend to come out quicker than others and you don't want to ruin a whole batch because you added to many drops.