Molasses-Ginger Cookies

2 cups whole wheat pastry flour
½ cup sugar
1 tablespoon cocoa powder
2 teaspoons instant espresso powder
3 1/2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper
Scant 3/4 teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
¼ cup well-chopped pecans
½ cup extra-virgin olive oil
2 teaspoons vanilla extract
2 tablespoons non-dairy milk of choice (can substitute regular milk)
½ cup blackstrap molasses (see note above)
¼ cup demerara sugar

Heat the oven to 375 degrees.

Mix the dry ingredients (through pecans) in a large bowl.

In another bowl, whisk together the oil, vanilla, milk and molasses.  Add to the dry ingredients and mix with a spoon just until combined.

Form into 1-inch balls and roll in the demerara sugar. Place a few inches apart on a cookie sheet lined with parchment paper. Bake for 9 minutes. They may still look a bit wet inside, but don’t worry.

Let cool on the baking sheet for 3 or 4 minutes, then remove to a rack and cool fully before eating.

Makes about 3 dozen cookies