1 Cup walnuts
1 1/4 cups whole wheat pastry flour
1 tsp salt
1/2 tsp ginger
1/3 cup molasses
1/2 cup honey from FLOWING GOLD
1/2 cup applesauce
1 tsp vanilla extract
1 tsp aluminum free baking pdr
1/2 walnut or pecan pieces or halves
1. Place nuts, flour, salt and ginger in food processor and blend for 1 minute until it is all fine like flour.
2. In a mixing bowl combine flour and nut mixture with remaining ingredients and mix well.
3. Using a small ice-cream scoop or spoon, place in mounds on a nonstick or lightly oiled cookie sheet, leaving a little space between cookies for them to spread out. Flatten with a wet spatula or shake the pan a bit to flatten them.
4. Bake at 350' 15-20 minutes. Let cool on the cookie sheet before serving or storing in an airtight container.