Gingerbread Cookies

  • Prep Time: 10 minCook Time: 9 minReady in: 19 min

    • Yield: 16 cookies

Ingredients

    • 2 cups (240 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or gluten-free flour1

    • 1 1/2 teaspoons baking soda

    • 1/2 teaspoon salt

    • 1 teaspoon ground cinnamon

    • 1/2 teaspoon ground cloves

    • 1/2 teaspoon ground ginger

    • 1/2 cup (100 grams) raw sugar, brown sugar or coconut sugar2

    • 6 tablespoons (84 grams) coconut oil3 or 6 tablespoons (89 milliliters) olive oil (other mild-tasting oils would work, too)

    • 6 tablespoons (132 grams) molasses (I used blackstrap molasses)

    • 1 egg

    • 1-2 tablespoons orange zest, optional

    • 3 tablespoons raw sugar, for rolling

Directions

    1. In a medium mixing bowl, mix together the flour, baking soda, salt, and spices.

    2. In a large mixing bowl, mix together the remaining ingredients except for the 3 tablespoons raw sugar.

    3. Add the dry mix to the wet mix and stir just until combined.

    4. Depending on the combination of ingredients used, you may need to refrigerate the dough for 1-2 hours or until the dough is firm enough to easily roll into balls. If you used coconut sugar, you must refrigerate the dough (regardless of whether or not it's firm) for at least an hour. The ones pictured were made from non-refrigerated dough. If you refrigerate the dough, the cookies will be a little thicker.

    5. Preheat the oven to 350 °F (175°C) and line a baking sheet with a piece of parchment paper.

    6. Roll the dough into 40 gram balls (about 1 1/2"), roll them in the sugar, flatten them a little with the palm of your hand, and bake for 6-9 minutes.

    7. Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.

    8. Store in an airtight container for up to 5 day

  1. Notes

    1. You can use your favorite gluten-free flour mixture that's a 1:1 substitute for regular all-purpose flour. I made my own, which was:

        • 188 grams white rice flour

        • 68 grams potato starch

        • 26 grams tapioca flour / starch

        • 3/4 teaspoon xanthan gum

    2. Additional notes for the gluten-free version:

        • The dough will be quite wet. You'll need to refrigerate it for 1-2 hours or until firm enough to easily roll into balls.

        • The cookies won't crackle as much as the ones pictured (and may not crackle at all).

        • You do not need to press the cookies down with your palm. They appear to spread quite thin but then puff up.

        • My cookies were perfectly done at 7 1/2 minutes. Earlier than that and they were uncooked in the middles and any longer than that and they became cakey. All ovens are different so I recommend doing one test cookie to make sure 7 1/2 minutes is correct for your oven. The middle should no longer appear wet when they're ready.

        • When you take the cookies out of the oven, slide the piece of parchment paper (along with the cookies) onto the countertop so that they don't continue to bake. If they're firm enough to remove with a spatula, you could also just do that.

        • These don't taste 100% like the ones made with wheat. They have a slightly grainy texture that you sometimes get when you use rice flour. It's really noticeable when you eat them straight from the oven and much less noticeable once they've cooled.

    3. If you use coconut sugar, please weigh it instead of using a 1/2 cup measurement. If you don't have a scale, then pack the 1/2 cup really tightly.

    4. I used refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, these may have some coconut taste to them.