I adore gingerbread around Christmas and I always look for new ways to use the super nutritious blackstrap molasses, so this recipe is literally perfect. I make it half wholegrain and use coconut sugar to make it as healthy as possible. Sure, it’s not something I would eat every day, but even as an occasional treat, I still want to pack as many nutrients in it as possible.
Putting the cookie dough together takes just a few minutes and it’s really one of the easiest recipes in my arsenal.
I found the original recipe here, but I modified it a lot to make it a much healthier version.
Here’s what you’ll need for the gingerbread cookies:
- 1 1/4 cups white spelt flour
- 1 cup wholegrain spelt flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 ground cloves
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup + 3 tbsp coconut sugar (or any other whole foods sweetener that you like)
- 1 egg
- 1/4 cup blackstrap molasses
Start by adding most of the dry ingredients to a bowl: flour, baking soda, cinnamon, cloves, and salt. Mix them all together.
Next, cream butter with coconut sugar in a bigger bowl. Then mix in an egg, and finally add blackstrap molasses. Once everything is combined, add the dry ingredients to the wet ingredients gradually while mixing. I use a dough whisk for this because it’s brilliant not only for sourdough bread making, but for making cookie dough, too.
Once the dough is uniform and smooth, I place it in the fridge for 20-30 minutes to make it less sticky and to allow it to harden up. This step is going to make shaping so much easier.
Preheat the oven to 175°C (350°F). Place the 3 tablespoons of coconut sugar on a little plate. Butter a cookie tray and then start taking a little bit of the cookie dough onto your palm and rolling it into a little ball, then rolling it in the sugar lightly. This is going to develop that beautiful crackling effect on the cookies.
Once the cookie is coated with a bit of sugar, place it on the tray and press it very lightly with your fingers. It should still be quite round with a slightly flattened top. Baked in this way, the cookies are going to have a beautiful dome shape once they’re done.
Bake for 10 minutes. The cookies will be very soft when they come out of the oven, but they will harden up as they cool down. Crunchy on the outside and soft on the inside, they will melt in your mouth. My husband and I have also noticed that they’re much better the next day, so we exercise our patience not eating them on the first day. They’re divine with my husband’s homemade cappuccino!
Enjoy the cookies! And I really hope you’re enjoying the festive season with your loved ones.