Ginger Spice Cookies

These flavorful little gems have been a staple at Miraval since its first week of operation. The recipe has evolved to include less-processed flour and sugar. The wonderful flavor has remained the same.

3/4 cup butter, softened
1/2 cup prune purée or 1/2 cup unsweetened applesauce
1/2 cup pumpkin purée
1 cup molasses
1/4 cup egg white (about 4 large egg whites)
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Preheat the oven to 350 degrees. Coat 2 baking sheets with cooking spray and set aside.

In a mixing bowl, beat the butter with an electric mixer until soft and creamy. Add the prune and pumpkin purées and mix well. Add the molasses and egg whites and beat until creamy.

In a separate mixing bowl, combine the flours, baking soda, ginger, cinnamon, cloves, and nutmeg. Stir the dry ingredients in the wet mix until well combined.

Drop the dough by heaping teaspoons onto the prepared baking sheets. Bake for 12-15 minutes or until lightly browned. Transfer to a wire rack to cool.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 12-15 min

Servings: Makes 65 cookies

Recipe By: Cary Neff

From:  Conscious Cuisine
Used with permission of Sourcebooks, Inc.

Nutrition Facts
As prepared, each serving contains 50 calories, 2g total fat, 5mg cholesterol, 40mg sodium, 8g total carbohydrate and 1g protein.