adapted from The Healthy Everythingtarian
Makes about 1 dozen
2 cups whole wheat pastry flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 cup ground golden flax seed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup evaporated cane juice (I used raw course sugar), reserving 2 tbsp.
Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat.
In a large bowl, whisk all the dry ingredients together, including the ground flax. Set aside.
In a medium bowl, whisk together the pumpkin, molasses and canola oil. Then whisk in the sugar.
Combine the pumpkin mixture with the flour mixture. Mix well.
In a small bowl, mix the 2 tbsp sugar and a 1/4 tsp ground ginger
Spoon 2 tbsp of the dough (I used a small ice cream scoop for this) and roll into a ball. Then toss the ball in sugar mixture until it is coated. Repeat this process. Before placing the pan in the oven, press a fork vertically then horizontally creating criss-cross lines (like you do with peanut butter cookies). The cookies should be between 1/4 and 1/2 inch thick.
Bake for 10 to 12 minutes or until slightly firm.
