Gingerbread Cookies

Prep time: 15 minutes plus time to chill
Cook time: 7-10 minutes

Makes: 15-20 cookies

Nutritional Information per cookie:

• Protein: 3g
• Fats: 4g
• Carbohydrates: 23g
• Calories: 128

Ingredients:

• 350g whole spelt flour
• ¼ tsp. sea salt
• ½ tsp. baking powder
• 1 Tbsp. ground ginger
• 1 ½ tsp ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon freshly grated nutmeg
• 70g coconut sugar
• 5 Tbsp. coconut oil, melted
• 125ml blackstrap molasses
• 3 Tbsp. unsweetened applesauce
• 1 tsp. vanilla extract

Method:

1. In a large mixing bowl, sift all the dry ingredients together and set aside.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – be careful not to overwork the dough.
4. Turn dough out onto a piece of cling film, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
5. Preheat the oven to 180°C. Remove the dough from the fridge, place it between two pieces of baking paper and roll out.
6. Remove the top half of the paper and cut out desired shapes with a cookie cutter or a knife. Place on a lined baking sheet.
7. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process again once chilled.
8. Place cookie sheet in the oven and bake for 7-10 minutes. Remove from oven and let cool on pan. Enjoy!