Chewy Ginger Molasses Cookies

My first recipe post has to be dedicated to Kyle, who set up this blog for me and whose favorite cookie is a warm, chewy ginger molasses...

1/3 c canola oil
1 c brown sugar
¼ c molasses
1 tbsp cinnamon
1 tbsp ginger
½ tsp ground cloves
1 tsp salt
2 c sorghum flour
1 tsp xantham gum
1 tsp baking soda
2 tbsp flax seed meal in ¼ c warm soymilk* (see previous post about “eggs”)
1 c crystalized ginger in small chunks

· Preheat oven to 375°F.
· Chop crystalized ginger into small chunks, if necessary.
· Heat ¼ c soymilk for 30-45 sec in microwave. Add 2 tbsp flax-seed meal making sure it is covered by the soymilk. Let sit.
· Blend oil, brown sugar, and molasses with a mixer or by hand until molasses and oil are integrated.
· Whisk the flax-seed mixture a fork until it is free of lumps and has a gelatinous consistency.
· Add flax-seed meal mixture and spices to oil and sugar.
· Combine flour with salt, baking soda and xantham gum in a separate bowl.
· Slowly incorporate dry ingredients into wet, blending on low speed.
· Mix in ginger chunks.
· Use a tbps to roll the dough into balls and place on a cookie sheet.
· Press flat with the palm of your hand or a fork. (This is easiest if your hand or the fork is wet since the molasses tends to be sticky.)
· Bake at 375°F for about 9 minutes. (Longer if you prefer crisp to chewy cookies.)