Cook Time 1 1/2 hrs Serves 48 Calories 59 Protein 74 g Total Fat 1 g
Saturated Fat .29 g Carbohydrates 12 g Dietary Fiber .32 g

Ingredients

    1 cup palm sugar
    1/2 cup vegetable shortening
    1/2 cup agave nectar
    1 large egg
    2 1/4 cups whole grain spelt flour
    2 tsp baking soda
    1 tsp cinnamon, ground
    1/2 tsp cloves, ground
    1/2 tsp ginger, ground
    1/4 tsp salt
    1/2 cup water
    1/4 cup sugar

In a large bowl, combine 1 cup of brown sugar with 1/2 cup of vegetable shortening.
Beat mixture at a medium speed until light and fluffy.
Add 1/2 cup of agave nectar and 1 large egg to the bowl, beat well.
In another bowl, mix 2 1/4 cups of white flour with 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt.
Stir ingredients with a whisk.
Add flour mixture to sugar mixture. Beat at a low speed until blended.
Cover bowl with plastic wrap and place it in the freezer for one hour.
Preheat oven to 375 degrees.
Lightly coat cookie sheets with cooking spray.
Place water 1/2 cup of water in a small bowl and 1/4 cup of sugar in another bowl.
Lightly coat hands with cooking spray.
Remove dough from the fridge and shape dough into 1-inch balls.
Dip one side of each ball in water, then dip the wet side into the sugar.
Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.
Bake for 8-10 minutes.
Remove from pans, then cool on wire rack before serving.

adapted from original recipe at: coreperformance.com