Spice Cookies

Traditional spice cookies take on a new twist with the addition of whole wheat flour and bran cereal. Be sure to use “little sticks” bran cereal, not flakes.

2½ cups whole wheat flour 625 mL

2 cups bran cereal 500 mL

1 tbsp pumpkin pie spice 15 mL

1 tsp baking powder 5 mL

1 tsp baking soda 5 mL

¼ tsp salt 1 mL

1 cup packed brown sugar 250 mL

½ cup butter, softened 125 mL

1/3 cup fancy molasses 75 mL

¼ cup unsweetened applesauce 50 mL

2 large eggs 2

3 tbsp granulated sugar (optional) 50 mL

1. Preheat oven to 375°F (190°C). Lightly spray a large baking sheet with non-stick cooking spray or line with parchment paper.

2. In a medium bowl, combine whole wheat flour, bran cereal, pumpkin pie spice, baking powder, baking soda and salt.

3. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy. Beat in molasses, applesauce and eggs until creamy. Using a wooden spoon, stir in flour mixture in three portions, mixing well after each addition.

4. Place granulated sugar, if using, in a small bowl. Roll heaping tablespoonfuls (15 mL) of dough into balls and roll in sugar to coat. Place on prepared baking sheet at least 2 inches (5 cm) apart and flatten slightly with a fork.

5. Bake for 7-9 minutes, or until golden around the edges yet soft in the centre. Do not over-bake. Let cool for 3 minutes; transfer cookies to a rack to cool completely. Let baking sheet cool and repeat with remaining dough.