Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs

• Produce

  • 1 cup Figs
  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 3 tbsp Molasses, light

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed light
  • 1/2 tsp Cinnamon, ground
  • 1/3 cup Granulated sugar
  • 1/8 tsp Salt

• Other

  • ½ cup grapeseed, rice bran, non-GMO canola or vegetable oil

Found on godairyfree.org

Ingredients

• ⅔ cup packed light brown sugar
• ½ cup grapeseed, rice bran, non-GMO canola or vegetable oil
• 1 large egg white (see post above for egg-free / vegan option)
• 3 tablespoons light molasses (blackstrap is optional for more nutrition and a deeper flavor)
• 1½ cups all-purpose flour
• 1½ teaspoons baking soda
• 1½ teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 cup stemmed, finely chopped figs (such as Blue Ribbon Orchard Choice or Sun-Maid)
• ⅓ cup granulated sugar

Directions

• Preheat your oven to 350°F and optionally line a baking sheet with parchment paper or a silicone baking mat.
• Beat the brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in the egg white and molasses.
• In a separate bowl combine the flour, baking soda, ginger, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
• Place the granulated sugar in a small bowl.
• Shape 1-tablespoon portions of dough into balls, and roll each in the granulated sugar.
• Place the coated dough balls 2-1/2 inches apart on an ungreased cookie sheet.
• Bake the cookies 7 to 9 minutes, or until crackled on top and set around edges.
• Let cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely.