- 6 tablespoons unsalted butter, melted
- ¼ cup packed light brown sugar
- 1 egg
- 1 cup pear puree (from about 2 ripe USA Pears, such as Red or Green Bartlett, diced and
- pureed in a blender until smooth)
- ¼ cup molasses
- 2 ¼ cups whole wheat pastry flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- granulated sugar, for rolling
In a large bowl, combine melted butter and brown sugar and whisk to combine. Add egg, one cup of the pear puree, and molasses and whisk again until smooth. In a second bowl, combine the flour, spices, baking powder, and salt, and stir to mix. Add the dry ingredients to the wet and stir until the mixture comes together to form a soft dough. Refrigerate the dough until firm, at least one hour.
When you are ready to bake the cookies, preheat the oven to 375 degrees. Prepare a small bowl of granulated sugar for rolling the cookies. Roll the chilled dough into 1 ½ inch balls and roll in the granulated sugar, placing the cookies onto greased baking sheets as you go. Lastly, flatten the cookies slightly with the bottom of a drinking glass that has been dipped in the remaining sugar to prevent sticking. Bake the cookies for 11-13 minutes, rotating once during cooking. Allow to cool before removing from pans.
- Serving Size: 1 Cookie
- Calories: 210
- Carbohydrate: 36g
- Dietary Fiber: 3g
- Protein: 4g
Pretty tasty, but the texture is very cakey, and it really needs to bake longer than the recipe states, or the cookies will be gooey inside.
Awesome 😎