Gingerbread picnic cookies
By Sari Huhtala
Who says gingerbread should be reserved for winter holidays? These vegan gingerbread cookies, made with spelt and coconut oil, are a snap to whip up, and they’ll spice up any picnic basket. Adults and kids alike will thank you.
Gingerbread cookies
Makes about 20 cookies
- 3 cups spelt flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 tsp ginger
- 2 tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
- 1 tbsp ground flax mixed with 2 tbsp water (to create a flax gel egg)
- ½ cup melted coconut oil
- ½ cup coconut sugar
- ½ cup molasses
Mix ground flax with water. Set aside. Mix coconut oil, coconut sugar and molasses in a medium size bowl. Add flax mixture and stir. Mix dry ingredients in a separate bowl. Add about half of the dry ingredients to the wet ingredients. Mix, then add remaining dry ingredients and blend well.
Preheat oven to 350 degrees F.
Divide dough in half, and roll out one half on to a floured board to about 1/8 inch thickness.
Cut into desired shapes, then place onto a parchment paper covered cookie sheet. Bake for about 8-10 minutes, or until lightly golden. For chewier cookies reduce baking time.
