Thursday, 12 June 2008

Gingerbread Cookies

2 ¼ cups flour (white/wheat mix)
2 teaspoons ground ginger
1+ teaspoon finely grated
   fresh ginger
2 teaspoons cinnamon
½ teaspoon cardamom
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil
¾ cup coconut sugar (or
   brown sugar)
¼ cup almond butter or
   regular (room temperature)
¼ cup molasses or honey
  • In a large bowl, combine the flour, ginger, cinnamon, cardamom, baking soda, salt melted coconut oil, coconut sugar, butter & molasses.
  • When the dough gets thick, use your hands to lightly knead the dough to form a long tube. 
  • Wrap it in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 325°F and grease or Pam your pans.
  • Cut tube into 1/4 inch slices and place on baking sheets.
  • Bake for 10 to 12 minutes.
  • Remove from the oven and let sit for 10 minutes on the hot baking sheet without touching them before dealing with them in any way.