I found these little crystallized Ginger Chips and was thinking...hmmmm this may help with my nauseousness!!!!
And they came with a recipe that I pretty much followed with the only exception of using, organic and whole wheat flour. Below is how I made them, and I must say my mom and husband both gave it a 10/10!!! :)
2 1/4 cups whole wheat flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup organic cane sugar
1/4 cup organic unsulphured molasses
1 large omega-free-range- egg
3 1/2 ounces (1/2 can) Ginger Chips
Preheat oven to 375 F. Sift dry ingredients together, in medium-sized bowl, whisk, and set aside. Cream butter and sugar until light and fluffy. Add egg and molasses and mix until well-blended. Add dry ingredients to wet and mix until well incorporated. Add in ginger chips at the end.
Roll about 1/2" size balls and place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly. Bake on middle rack for 8-10 minutes. Let cookies cool on sheet before gently removing to cooling rack.
Makes approximately 36 small cookies.