1/2 cup vegetable oil
1/4 cup granulated sugar
3/4 cup molasses
1/2 cup sour dough starter
2 cups whole wheat flour
3 tablespoons non fat milk powder
1/2 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons wheat germ or Trader Joe’s Toasted Oat Bran
Grease a large baking sheet with nonstick spray or cut parchment paper to fit and set aside.
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl or KitchenAid mixer mix all ingredients, adding in the flour gradually.
Drop tablespoons of dough on baking sheets about 3 inches apart and flattened to where the dough is about 1/4 inch thick. You can use the stainless steel small scoop for this, which is what I’m doing to make it easier and guarantee that all the cookies will cook at the same rate and be the exact same size.
Bake in your preheated oven for about 10 minutes, or until lightly browned.
Cool on a wire rack. This makes about 36 to 48 cookies.
The great selling point nutritionally of this recipe is they don‘t use butter but instead healthy canola oil, they only use one egg or you can substitute one fourth cup of egg substitute, they use whole wheat flour and have the added benefit of the oat bran or wheat germ.
Photos coming soon!
December 3rd 2016