Gingerbread Cutouts
Servings: 30 cookies (or 1 gingerbread house)
Ingredients
- 1/2 cup brown rice syrup, or maple syrup
- 1/2 cup molasses
- pinch sea salt
- 1 1/2 tsp ground ginger
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 cup coconut oil
- 2 1/2-3 cups whole grain flour
Instructions
- In a 3-quart saucepan, combine syrup, molasses, salt and spices. Heat to boiling over medium heat, stirring occasionally with wooden spoon.
- Remove from heat, stir in baking soda. Stir in oil until it is thoroughly combined. Add 3 cups of the flour.
- On a floured surface, knead the dough until thoroughly blended, adding additional flour as necessary. Divide dough in half, wrap one piece in plastic wrap and set aside.
- Preheat oven to 325F. With floured rolling pin, roll piece of dough slightly less than 1⁄4 inch thick. With floured cookie cutters or a knife, cut dough into shapes or according to dimensions for a house. Do the same with second piece of dough. Reserve trimmings and reroll and cut.
- Place cookies, fairly spaced, on cookie sheets. If you plan to hang cookies as decorations, make a hole in the top at this point.
- Bake until brown around edges, about 12 min.
Nutrition
Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 53mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.5mg
