Soft Ginger Peanut Cookies
Indulge in the soft and crunchy goodness of ginger peanut cookies. A perfect blend of warmth and nuttiness in every bite.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2/3 cup packed golden brown sugar
- 1/3 cup peanut oil
- 1/4 cup mild molasses
- 1 large egg
- 1/2 cup roasted peanuts, finely chopped
- 2 tablespoons granulated sugar
Nutrients Per Serving
| Calories: | 97 |
|---|---|
| Calories from Fat: | 36 |
| Fat: | 4 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 13 g |
| Cholesterol: | 6 mg |
| Protein: | 2 g |
| Fiber: | 1 g |
| Sodium: | 47 mg |
Directions
- Preheat oven to 350°F. In medium bowl, stir together flour, wheat germ, soda, ginger and cinnamon; set aside. In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until well blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts.
- With lightly oiled hands, form dough into 30 (about 1 ¼-inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for 2 minutes on sheet; remove from sheet to wire rack to cool completely. Store in an airtight container.
- Note: Makes 2 ½ dozen cookies
Nutrients Per Serving
| Calories: | 97 |
|---|---|
| Calories from Fat: | 36 |
| Fat: | 4 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 13 g |
| Cholesterol: | 6 mg |
| Protein: | 2 g |
| Fiber: | 1 g |
| Sodium: | 47 mg |
