Gingerbread Cookie
Prep
15 mins
Cook Time
11 mina
Servings
The holidays just aren't the holidays without... GINGERBREAD cookies! And don't you worry, this amazing recipe not only has clean ingredients, it tastes ahhhhmazing. We bake plenty so we can gift to our neighbors (and Santa of course). So feel free to cut this recipe in half if needed.
This year I handed over the icing decor duty to my 6 and 3 year olds and they did an amazing job. We had a few missing legs and half bitten heads but we accomplished the mission!
Note: if not vegan swap the coconut oil for butter.
XO,
Bobbielee
Ingredients
- 1/2 cup coconut oil at room temp (with form, not liquid)
- 1/2 cup coconut sugar
- 1/2 cup molasses
- 1/4 cup water
- 1/4 tsp sea salt
- 1 tsp baking soda (I use Bob's)
- 2 cups white spelt flour (I use Vita Spelt)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 3/4 tsp nutmeg
Directions
In a medium bowl combine all the dry ingredients.
In a medium sized bowl, using an electric mixer, combine the formed coconut oil (or butter) and coconut sugar. Mix on a low setting. Add the water and molasses.
Now gradually add the dry ingredients to the wet. Continue to beat on low setting until combined.
Divide the dough in half, form into disks and wrap them, then place them into the freezer for an hour (or in the fridge overnight).
Preheat the oven to 350° and line a baking sheet with unbleached parchment paper.
Remove one disk at a time (from the freezer), add a little flour to it and roll it out to a thickness of 1/4 inch. Use you desired cookie cutters and then add the cookies to the baking sheet.
Bake for 11 mins at 350°.
Place them on a cooling rack to chill.
If decorating be sure to chill completely before adding the icing or it will melt.
Share the love
#almondflour
#cookies
#gluten-free
#ginger
#vegetarian
#vegan
#cookies
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