1 cup walnuts
1¾ cups whole wheat pastry flour
1 teaspoon salt
½ teaspoon ginger (optional)
⅓ cup molasses
½ cup honey (or ¾ cup brown sugar and ¼ cup water)
½ cup applesauce
1 teaspoon vanilla
1 tablespoon Ener-G Baking Soda*
½ cup pecan or walnut halves (optional)
*Ener-G Baking Powder is not good in cookies because the sour taste of the citric acid remains in the thick dough instead of gassing away in baking, as is the case with cakes and muffins. So I have used calcium carbonate without citric acid with some success. If you prefer, use 1 teaspoon baking powder or soda.
Place nuts, flour, salt, and ginger in food processor and blend for 1 minute until nuts are as fine as the flour.
In a mixing bowl, combine flour-and-nut mixture with remaining ingredients. Mix well.
Using a small ice-cream scoop, place in mounds on a lightly oiled cookie sheet, leaving space between cookies for them to spread out. Rap the cookie sheet sharply on the counter several times (place towel under) to make the cookies spread into larger circles (or flatten with a spatula that has been dipped in water).
Bake at 350ºF for 15-20 minutes. Let cool on the cookie sheet before serving or storing in an airtight container.
Makes about 20 cookies.