Gingerbread Shape Cookies

 Gingerbread Cookies

Dreena Burton

1 ½ cups + 1 tbsp sifted spelt or whole wheat flour

1 tsp baking powder

3/4 tsp baking soda

1⁄4 + 1/8 tsp sea salt

1 tsp cinnamon

1/8 tsp ground cloves

¾ tsp ground ginger

1/8 tsp allspice

1/3 cup coconut oil (softened or at room temperature)

1⁄2 cup coconut sugar

2 T molasses or honey

2 T unsweetened almond milk

2 T pure maple syrup

 

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.  

2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice.  In a stand mixer combine the coconut oil, sugar, molasses, milk, and maple syrup. Beat on medium speed for several minutes until creamy, scraping the bowl as needed. 

3. With the mixer on at low speed, add the dry mixture about 1⁄2 cup at a time to the wet mixture, over about a minute or so. Continue mixing until the dough comes together and separates cleanly from the inside of the mixing bowl. 

4. Roll out the dough to about 1⁄4 inch thick. No need to refrigerate first unless your dough is really pliable. If it's too sticky you can try rolling it between two sheets of parchment paper as well. Use cookie cutters to cut the dough into shapes. Space the cookies at least an inch or so apart. 

5. Bake for 10 to 11 minutes. Remove from the oven and let cool on the pan for at least a couple of minutes. Cookies firm and crisp up more as they cool. I don't recommend keeping them in the fridge (they became tooth-breaking for us when we did that!) Decorate as desired. If they get to hard you can always microwave for a few seconds. mmmmmmm!