Gingerbread Cookie Recipe – Raw Honey-Based (no molasses)

Ingredients

• 2 3/4 cups of whole wheat flour
• 1 1/2 tsp cornstarch OR arrowroot starch
• 1/2 tsp baking soda
• 1/2 tsp white vinegar
• 3 tsp ground ginger
• 1/2 tsp ground cinnamon (you can omit this, I did because my husband isn't a huge fan of cinnamon)
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp Himalayan pink sea salt/regular sea salt
• 4 tbsp melted, cooled coconut oil
• 1 large egg
• 3 tsp vanilla extract
• 1/2 cup raw honey
• 2 tsp stevia drops OR monk fruit drops

Instructions

1. Start by mixing together all of the dry ingredients in a large bowl (flour, spices, cornstarch, baking soda, and salt).
2. In a separate, smaller bowl, whisk together the egg, coconut oil, and vanilla extract. Then stir in the raw honey and stevia/monk fruit drops. Add the vinegar and incorporate well.
3. Pour the wet ingredient mixture into the dry ingredient mixture you prepared before. Mix well. You'll have a thick dough at the end of this.
4. Chill the dough in the fridge for about 1 hour. Meanwhile, prepare a workspace with parchment paper, rolling pin, any cookie cutters, and some extra flour for rolling. Preheat the oven to 325 degrees Fahrenheit and line a baking sheet (or two, if you have two) with silicone baking mats or parchment paper.
5. Remove the chilled dough and roll it out on the parchment paper (I recommend dusting the paper with some flour first, and then put some on the rolling pin too to avoid stickiness). The dough should be about 1/8 of an inch thick (I recommend rolling out smaller bits of dough if you're working in a small space).
6. Now use your cookie cutters to gently press into the dough. Try to get the shapes as close to each other as possible to maximize the dough. Remove the shapes and place them on the baking sheet (they can be quite close together because these cookies don't expand much).
7. Ball up the unused dough and repeat (roll, cut, place) until all of the dough is used.
8. Bake the cookies for 8-10 minutes at 325 degrees Fahrenheit. Cool for 5 minutes after removing them from the oven, and then transfer to a plate or a wire rack to cool the rest of the way.
9. Serve warm with milk or eggnog.

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