|Fresh Ginger Peanut-Butter Cookies
Makes about 40 / These are chewy, thin, moist cookies, reminiscent of lace cookies or candy. Ingredient tip: Lecithin, derived from soybeans, is available at health food stores in granular and liquid form. In this recipe, it’s used to emulsify the fat with the liquid and hold moisture in the cookie.
1 ounce fresh ginger, peeled and cut into 1/2-inch pieces
1. Preheat oven to 350°. Line a baking sheet with parchment paper.
Joanne Saltzman founded the School of Natural Cookery (www.naturalcookery.com) in Boulder, Colorado, and is the author of Intuitive Cooking (Book Publishing, 2006).
PER SERVING (1): 51 cal, 26% fat cal, 2g fat, 1g sat fat, 0mg chol, 1g protein, 9g carb, 1g fiber, 18mg sodium