Update: I forgot to mention that today is the very last day to enter the three great giveaways that I have going. Three Nourishing Must Read Books, 25 pounds of sprouted flour, Wondermill Grain Mill. Enter while it’s still open!
I am currently eating a crisp gingerbread man cookie with all of it’s spiced goodness. These are addicting. And since they aren’t overly sweet and made with sprouted flour and real butter, it’s a little too easy to convince oneself that it’s okay to have another…..and another…….and another. They remind me of some ginger cookies that my mom used to buy for us. They were thin, not to sweet, and yes, addicting.
My three year old was very excited to make gingerbread cookies this year. Her Mimi had read her the gingerbread man story, and there are so many decorations out right now using gingerbread, she actually had the idea to make them herself. I wanted to make it last week, but ended up making gingersnaps since we didn’t have a cookie cutter yet. Last night and finishing up this morning, we finally got around to it. We had a grand time making them. Here you see Elena’s little chubby hands rolling out cookie dough.
I made these cookies a little more toned down in comparison to the gingersnaps. The spices are added with a lighter touch and the molasses is more mild. I think they are perfect for a cup of tea. We have been adding back into our diet slowly, but I am sure that you could use coconut oil for this project as well for a dairy free version. If you try it, let me know how it turns out!I used some arrowroot flour to help them stay together better, but it’s not necessary.
1/2 cup butter
1/2 cup of coconut sugar, maple sugar, rapadura or sucanat.
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup of molasses
1 tablespoon vinegar
1 3/4 cup of sprouted flour
1/2 cup of arrowroot flour/powder or another 1/2 cup of sprouted flour
1-In a medium size bowl, cream the butter and the sugar together for several minutes with a hand mixer or until well combined. Beat in the baking powder, baking soda, spices and salt. Add the molasses, egg and vinegar and beat in just until combined. Add the flour and the optional arrowroot flour and mix in, just until everything is combined.
2-Put plastic wrap over the bowl and place in the refrigerator for at least one hour, preferably longer.
3-When the dough is no longer so soft, preheat the oven to 375 degrees. Take out a portion of the dough and on a well floured surface, roll out to about 1/4-1/8 inch. 1/4 inch cookies will be fluffier, the 1/8 inch cookies will be crisp. I went for crisp. Cut into desired shapes and place on an ungreased cookie pan. Press currants or raisins into the dough for eyes and buttons if desired.
4-Cook for 6-9 minutes. Undercook slightly (just until the cookies are set) for softer cookies or cook until the cookies are starting to brown slightly for crisp cookies. Let cool on cookie sheets for about five minutes and then gently remove to a cooling rack to cool completely.
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Amy @ SS&GF
These are so cute!! I printed the recipe and hope to play around with it and come up with my own version. I have been making waffles with soaked flours for the last two nights and we love them. We’re having them again tonight. I’ve been trying different combinations – oats and buckwheat, oats and quinoa, and tonight we’re having brown rice and quinoa flake waffles. I can’t get over how nutritious these are compared to your normal waffle.
Happy experimenting! Your recipes sound delish. 🙂
Michelle @ Find Your Balance
Nice! I played a lot with christmas cookies last year. This year I’m doing popcorn instead – tons of flavors, zero sugar. Can’t wait!
Has anyone tried making a cut out cookie with coconut flour?
What a yummy coincidence… I have soaked whole wheat gingerbread in the oven right this moment ! Your gingerbread men look great. I love the raisins for decorating!
Can regular flour be used in place of sprouted, or can the flour be soaked overnight with the wet ingredients? I am not fortunate enough to be in possession of sprouted flour!
You can use just normal flour in this recipe. You can also make your own. 🙂
Yay, I have been dying for gingerbread, so here is my incentive!
Question – If I don’t have soaked flour, Can i soak it before i use it in the recipe? And would i do that with additional ingredients, or the the liquid from the recipe?
And, I am allergice to wheat, so what flour would you suggest?
Thanks so much!
So far I haven’t figured out how to soak flour for cookies since there isn’t any liquid in the recipe. That’s why I use sprouted flour (which you can make your own-instructions on my site- or buy online-see resource page).
Can you have spelt? It’s an older variety of wheat which many people sensitive to wheat can tolerate. That is one option.
Marillyn @ just-making-noise
Love it! I always enjoy pictures of kids involved in the kitchen or sneaking in food. The men look handsome… good job! LOL!
What a great recipe, ginger cookies are one of my favorites. I have entered your giveaways, and not posted (sorry). But more than the giveaways I appreciate the links to all these great sponsors, as well as the links to the blogs of your followers.
When my children were young and I was a stay at home Mom, I tried to grow as much of our food as I could, and canned and baked. Of course as they go off to college, it becomes necessary to be employed. A few years ago, my husband and I were raising our young grandson, and I began to realize how work interfered with a “healthy” lifestyle. Thanks to all you moms out there who blog, and your sponsors, I am learning ways that I can do both! I really appreciate you all, especially the tip on healthy peanut butter cups… can’t wait to make those for my grandson!
I think this sounds awesome! However, I have idea where to find or look for: coconut sugar, maple sugar, rapadura, sucanat, sprouted flours or arrowroot flour/powder. I would love to try these. Please help.
Jenn AKA The Leftover Queen
These are really cute! What a perfect project to do with kids!
I just purchased sprouted flour and wanted to make gingerbread men, but needed a good recipe…so glad to run across yours! Thanks!!
My son and I just made these today and they were excellent! I’ve never had gingerbread cookies that I really cared for, but these were really good. It is also nice to know that they have been properly prepared for our bodies. Definitely a treat that I don’t feel bad about giving to my kids.
the molasses you use, is it syrup? eg blackstrap molasses or is it a dry version?
Thanks for this recipe! Did you use Sprouted Whole Wheat Bread Flour or Sprouted Whole Wheat Pastry Flour? Thank you!
These are wonderful!!! I made these today with my 3-year-old. My husband, son, and I couldn’t stop eating them! We decorated with raisins, skinless almonds, and dried cranberries. Made some thinner and some thicker. I was surprised to prefer the thicker ones. Both were great! I increased all the spices just a touch because Kimi wrote that they were lightly spiced, and I knew I wanted something strong. I had both maple sugar and coconut sugar on hand, and used a combination so the flavor wouldn’t be too strong in either direction. I used soft wheat that I had sprouted, dehydrated, and ground. That might sound like a lot of work, but it is not, and I have been eating sprouted grains for years. It is so WORTH it! I don’t want to go gluten-free like so many of my fellow IBD sufferers. It is worth the work so that I can still enjoy wheat. Plus I know I’m setting my kids up to have healthy digestive systems. I had never made gingerbread cookies, but had fantasized for years about doing this with my family around Christmas time. Today was the day, and we will certainly make it a tradition. We mixed up the dough before lunch, and it sat in the fridge about three hours or so until after nap time, when it was VERY EASY to work with. Great recipe! Can’t thank you enough for this!
Jennifer J Toner
I made these with sprouted spelt flour and they turned out great. As far as the spices, I love really spicy ginger and dislike cloves, so I eliminated the cloves and added a good bit of extra powdered ginger.
This recipe is also a good vehicle to use some high quality blackstrap molasses, which I did. I achieved the exact flavor I wanted.
I mixed the dough a few days ago and left it chilling in the fridge. I doubled the recipe.
I baked them last night; I ended up with about 80 cookies. I used cutters and they kept their shape while baking. Tonight they will be decorated. They don’t really need anything extra, they have a really good flavor on their own, but I am going to decorate them for purely aesthetic reasons.