2 1/4 c. all-purpose flour (or part whole wheat flour)
1/2 c. salad oil
1/4 c. sugar
1/4 c. molasses
1/4 c. maple or maple-flavor syrup
2 tsp. baking soda
1/2 tsp. (or more) ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1 egg (or 2 egg whites)

Into large bowl measure all ingredients. With mixer at low speed, beat until well-blended, occasionally scraping bowl with rubber spatula. Refrigerate dough for a few hours to make it easier to roll into balls.

Preheat oven to 350 degrees. Shape dough by level teaspoonfuls into ball; place balls 2-inches apart on ungreased cookie sheets. Bake 10 minutes. With pancake turner, remove cookies to wire racks to cool. Store in tightly covered container.