Gingerbread Cookie

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

1. In a medium bowl combine all the dry ingredients.
2. 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.
3. Now gradually add the dry ingredients to the wet. Continue to beat on low setting until combined.
4. 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).
5. Preheat the oven to 350° and line a baking sheet with unbleached parchment paper.
6. 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.
7. Bake for 11 mins at 350°.
8. Place them on a cooling rack to chill.
9. If decorating be sure to chill completely before adding the icing or it will melt.

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