Pecan Ginger Cookies

It's been a while since cookies made an appareance here on the blog, actually my last cookie recipe was back in june, so it's about time to give cookies the place they deserve! Cookies are quite easy to make even if baking is not your thing and you don't have to put your patience into practice since they are made in much less time than other desserts.

I believe my love for food started the day I made my first batch of chocolate chip cookies...and also my first lemon pound cake. The first ones came out quite flat and thus too crispy but they tasted heavenly good to me, plus the feeling of accomplishment was great.

Who can resist to freshly baked homemade cookies? These little cuties, along with a warm cup of your favorite tea (Rooibos to the win!...just FYI, Rooibos is not actually true tea) or milk, which in my case is oat milk.

Feeling a bit under the weather? Had one of those endlessly crappy days? Fancy something sweet and handy? Then the answer my friends is 'Cookies!'.

PS: I'm already squeezing my brains out to bring you a cool Halloween recipe next week!

Receta en español en la web de El Granero Integral.

Pecan Ginger Cookies
(Yield: 15-16 cookies)

Ingredients
1/4 cup agave syrup.
1 tablespoon molasses.
1/4 cup mild-tasting extra virgin olive oil.
2 tablespoons plant-based milk.
1/2 tablespoon ground flax seeds.
3/4 cup whole wheat pastry flour.
1/2 cup whole grain spelt flour.
1/2 teaspoon baking soda.
1/8 teaspoon fine sea salt.
1/4 teaspoon allspice.
1/4 teaspoon cinnamon.
2 teaspoons ground ginger.
Optional: 1/4 cup pecan nuts, chopped.

Directions

Preheat oven to 170 ºC (338 ºF) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together agave syrup, molasses, oil, milk and flaxmeal, until well combined. Sift in the flours, baking soda, salt and spices. Mix well using a silicone spatula to form a soft dough. Fold in the chopped pecan nuts.

Scoop rounded tablespoons of dough per cookie directly onto the lined baking sheets, leaving enough space between them. These cookies won't spread too much but it is important to always leave some room.

Bake for 13 to 15 minutes, until the edges are golden brown. If you want a rather cakey texture I'd recommend to bake them no longer than 13 minutes, but I prefer to add those extra two minutes so they are firm on the edges but cakey on the center.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire racks to cool completely.

Store in an airtight container at room temperature.

Note: the residual heat in the baking sheet finishes the baking nicely. Pull out your cookies just when they start to brown on the edges. Even if the centers are very soft to touch they will set as they cool.