Most gingerbread cookies are hard as rocks. The texture of these cookies is just perfect. They are crispy on the outside, perfectly chewy on the inside and loaded with tons of flavor. It’s how a classic cookies should be!
Here’s a healthier version and it is a great gingerbread cookies recipe to do with your kids.
The dough is pleasantly easy to work with, it won’t stick or tear when you roll it out.
Gingerbread Cookies Recipe
Makes about 3 dozen cookies
4 1/2 cups sprouted flour (source)
1 cup coconut oil (source)
1 cup sucanat (source)
1 cup blackstrap molasses (source)
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cloves
pinch of sea salt
Warm coconut oil in a small glass bowl on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten egg.
Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour used.
Roll out dough to any thickness desired and cut into shapes with cookie cutters.
Bake at 350F for 10 minutes.
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