Ginger Snaps

Makes about 4 dozen cookies

From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."

3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350f. Lightly oil 2 baking sheets, or line with parchment paper.

Put the maple syrup, molasses, and oil in a blender and blend until smooth. Add the ginger and pulse until mixed. (You can also whisk the ingredients together in a bowl.)

In a large bowl, whish the flour, baking powder, baking soda, and salt until thoroughly mixed. Add the maple syrup mixture and combine, using as few strokes as possible so you do not overmix the dough.

Drop heaping teaspoonfuls (use level tablespoonfuls if you want larger cookies) about 1 inch apart on the prepared baking sheets. Bake until the edges of the cookies are firm, 12 to 15 minutes. Do not overbake.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.