Lunch: Whole Grain Gingersnaps

This recipe includes superfoods such as:

Cinnamon

Health benefits of Whole Grain Gingersnaps

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup sugar
3/4 cup trans-fat free vegetable oil spread (60-percent to 70-percent oil)
2 large eggs
1 cup dark molasses
Nonpareils or round white sprinkles (optional)

Instructions

In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended. In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky), 1 hour. Preheat oven to 350 degrees F. With greased hands, shape dough into 1-inch balls. Dip tops of balls in nonpareils; place, 2 1/2 inches apart, on ungreased cookie sheets. Bake cookies until tops are slightly cracked, 9 to 11 minutes. (Cookies will be very soft.) Cool cookies on cookie sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month. Nutritional Information (per serving): Calories 55; Total Fat 2g; Cholesterol 5mg; Sodium 75mg; Total Carbohydrate 9g; Dietary Fiber 1g; Protein 1g

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