I learned how to eat breakfast by watching my grandfather. Not how to literally eat breakfast, of course, but how to really eat breakfast - leisurely, gently, and with reverence, savoring the flavors that guide you into the day. (Unfortunately this is not the way I get to eat breakfast during the week now, although I do my best to enjoy my 6AM banana and cereal to its sleepy pre-dawn utmost...)
½ cup turbinado sugar
¼ cup olive oil
½ cup applesauce
¼ cup molasses
2 egg whites *
1 cup unbleached white flour
1 cup whole wheat flour
2 tsp baking soda
½ tsp cinnamon
½ tsp ginger
¼ tsp cloves
~ In a large mixing bowl, combine sugar, olive oil, applesauce, molasses, and egg, and blend well.
~ Stir in the remaining ingredients until the batter is smooth and combined.
~ Chill the dough for at least 1 hour in the freezer or two hours in the refrigerator (this will keep well overnight, if you want to make the dough the day before you bake them)
~ Drop dough by teaspoonfuls onto cookie sheets to form balls 1” in diameter.
~ Bake for 8-10 minutes, or until the edges are set.
*For a Vegan Version, replace the eggs whites with 1/4 cup soymilk or ricemilk, and add 1 tsp baking powder!