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Gingerbread cookies

desserts recipes Dec 23, 2017

My girls and I love to bake this time of year. My girls especially love to bake Christmas cookies requiring cookie cutters and decorating.  I'm not such a fan of these as most of these recipes contain far too much sugar and fat. I love baking them with the girls, but I don't want any of us to actually be eating them.  So over the past few years we've started to make gingerbread cookies with the recipe in this post.

Most cookie cutter cookies also require a lot of effort but one of the things I love about this recipe is it's simplicity.  The dough is easy to work with and doesn't require any chilling before it can be rolled out.  It is  best however, if you allow it to rest before you start to roll it out. This will allow the dough to bind together and will allow it to rise when baking.  You can also bake it immediately but the resulting cookie will be more dense and will not rise as much during baking.

These cookies can be made with both spelt or gluten free flour.  They are low in fat and low glycemic if using the coconut nectar or coconut sugar.  I use coconut sugar and I simply liquify it by adding a couple of tablespoons of warm water.  You can also skip this step and use a liquid sweetener instead, but I'm particular to using coconut sugar.  The sweetener is low glycemic, flavourful and very versatile and that's why I use it most of my baking recipes.

To bake the cookies you'll need to preheat the oven to 350.  Sift all of the dry ingredients together including spelt or gluten free flour, baking powder, baking soda, sea salt, ginger, cinnamon and cloves and set aside in a large bowl.  Melt coconut sugar with 2 tablespoons of warm water and whisk until the sugar has dissolved, you can alternatively use coconut nectar or maple syrup and omit the water. Add to it the molasses and whisk until incorporated. You'll next need to place coconut oil in a bowl, you'll want to use coconut oil that is kept at room temperature and beat on medium for a few minutes. Add to this the mixed sweeteners beat for another 2-3 minutes on medium speed. Slowly add in the flour until the mixture has been fully incorporated. At this point the mixture may be crumbly. You'll need to add warm water to this mixture one tablespoon at a time to allow the dough to become nice and pliable. You'll need anywhere from 5-7 tablespoons. You want the dough to stick together when you pinch it but you don't want it to be sticky and stick to your hands.  Massage the dough once it reaches the desired consistency and separate into two equal disks and wrap in plastic wrap. Allow to rest at room temperature anywhere from 2-8 hours or you can bake immediately, recognizing that it won't rise quite as well if you do so. When ready to roll out the dough, place first disk between two sheets of parchment paper and roll out. Once the dough is about 1/4 inch think, cut into various shapes using cookie cutters. Bake for 8-10 minutes until the edges are just golden. Place on cookie sheet and allow to cool.

Gingerbread cookie
 
Author: Lara
Prep time:
Cook time:
Total time:
Serves: 4 dozen
This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious.
Ingredients
  • 3 cups of light spelt flour or gluten free flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 6 tbsp coconut oil
  • 3/4 cup coconut sugar or coconut nectar, or any other liquid sweetener of choice
  • 2 tbsp warm water
  • 3 tbsp molasses
  • 5-7 tablespoons of warm water
Instructions
  1. Preheat oven to 350
  2. Sift all dry ingredients together including spelt or gluten free flour, baking powder, baking soda, sea salt, ginger, cinnamon and cloves and set aside
  3. Melt coconut sugar with 2 tablespoons of warm water and whisk until the sugar has dissolved, you can alternatively use coconut nectar or maple syrup and omit the water. Add to it the molasses and whisk until incorporated.
  4. Place coconut oil in a bowl and beat on medium for a few minutes. Add to this the mixed sweeteners
  5. beat for another 2-3 minutes on medium.
  6. Slowly add in the flour until the mixture has been fully incorporated. At this point the mixture may be crumbly. You'll need to add warm water to this mixture one tablespoon at a time to allow the dough to become nice and pliable. You'll need anywhere from 5-7 tablespoons.
  7. Massage together and then separate into two equal disks and wrap in plastic wrap. Allow to rest at room temperature anywhere from 2-8 hours.
  8. When ready to roll out, place first disk between two sheets of parchment paper and roll out. Once the dough is about 1/4 inch think, cut into various shapes using cookie cutters.
  9. Bake for 8-10 minutes until the edges are just golden.
  10. Place on cookie sheet and allow to cool.
 
Gingerbread cookies
Print

Gingerbread cookies

Yield: 4 dozen
Author: Lara
Prep time: 1 MinCook time: 8 MinTotal time: 9 Min
This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious.

Ingredients

  • 3 cups of light spelt flour or gluten free flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 6 tbsp coconut oil
  • 3/4 cup coconut sugar or coconut nectar, or any other liquid sweetener of choice
  • 2 tbsp warm water
  • 3 tbsp molasses
  • 7 tablespoons of warm water

Instructions

  1. Preheat oven to 350
  2. Sift all dry ingredients together including spelt or gluten free flour, baking powder, baking soda, sea salt, ginger, cinnamon and cloves and set aside
  3. Melt coconut sugar with 2 tablespoons of warm water and whisk until the sugar has dissolved, you can alternatively use coconut nectar or maple syrup and omit the water. Add to it the molasses and whisk until incorporated.
  4. Place coconut oil in a bowl and beat on medium for a few minutes. Add to this the mixed sweeteners
  5. beat for another 2-3 minutes on medium.
  6. Slowly add in the flour until the mixture has been fully incorporated. At this point the mixture may be crumbly. You'll need to add warm water to this mixture one tablespoon at a time to allow the dough to become nice and pliable. You'll need anywhere from 5-7 tablespoons.
  7. Massage together and then separate into two equal disks and wrap in plastic wrap. Allow to rest at room temperature anywhere from 2-8 hours.
  8. When ready to roll out, place first disk between two sheets of parchment paper and roll out. Once the dough is about 1/4 inch think, cut into various shapes using cookie cutters.
  9. Bake for 8-10 minutes until the edges are just golden.
  10. Place on cookie sheet and allow to cool.
Created using The Recipes Generator

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