Tuesday, December 6, 2011

Whole Wheat Gingerbread Cookies

   I really like this recipe featured on the Tropical Traditions website for whole wheat gingerbread cookies that just so happen to be vegan friendly too. Enjoy!

Whole Wheat Gingerbread Cookies

  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • Dash of nutmeg
  • 3 cups whole wheat flour
  • 2/3 cup black strap molasses, generous
  • 1/3 cup coconut oil
Preheat oven to 350 F. Grease cookie sheets with additional coconut oil and set aside.
Mix all dry ingredients together and add molasses and oil together and slowly. Blend into dry ingredients well. If it is too dry add a tablespoon or two of water. Cookie dough should be of rolling consistency. You can roll and cut with cookie cutters or roll into a ball and use fork to press the cookie out.
Bake for 8-10 minutes for cookie cutter cookies and about 15 minutes for rolled and fork mashed cookies.

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