Gingerbread Cookies
5 c. Flour*
2 t. Baking Soda
1 T. ground Ginger
1 t. ground Cinnamon
3/4 t. ground Cloves
1/2 c. Molasses
2 c. Applesauce
2 T. Vinegar
4 droppers of stevia
1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt until well blended.
3. Add the molasses, applesauce and vinegar and continue whisking until well mixed.
4. Slowly stir the flour mixture into the wet mixture.
5. Chill dough in refrigerator for 15-20 minutes until firm enough to roll.
6. On floured parchment paper, or a lightly-floured surface, roll the dough to 1/8” thick. Sprinkle extra flour on top, if the dough is sticky (the dough was VERY sticky - needed plenty of extra flour for handling)
Cut dough into gingerbread men or holiday shapes.
7. Place on a cookie sheet and bake for 6-8 minutes until light brown. Remove cookies from the oven and let cool completely if decorating.
*used a mix of einkorn and sorghum
Adapted from: http://fatfreevegan.com/blog/2010/11/28/low-fat-gingerbread-cookies/
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