Janets Gingerbread Whole Grain Cookies


Author: Dee McCaffrey

Janet brought these cookies to our Processed-Free Support Group for everyone to try, and WOW! They are so nice and chewy, not overly sweet, with that wonderful gingery molasses flavor. She rolled out the dough and used a heart shaped cookie cutter. Great presentation!


3 cups whole spelt flour

1/2 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup coconut oil

1/2 cup unsalted butter

1/2 cup organic whole cane unrefined sugar (Rapadura) OR Sucanat

1/2 cup blackstrap molasses

1 egg



In a large mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves.

In a separate mixing bowl, combine the coconut oil, butter, sugar, molasses, and egg. Add to the flour mixture and blend well to combine into a ball of dough. This step works really well if you have a stand up mixer, such as a KitchenAid.

Refrigerate the dough for at least 1 hour. Roll the dough with a rolling pin to 1/3" thickness between two peices of wax paper. Cut out shapes using a cookie cutter (the heart shape works great) and place in the freezer on a cookie sheet lined with parchment paper for about 12 minutes.

Bake at 325 degrees F for 12 to 15 minutes.


No Description available


Preparation Time: 2 h 30 min Difficulty:normal
Portions:12 servings Amount:
Country/Region: Costs per Portion:
Vegetarian:No lactose free:Yes
gluten free:No Calorie:
Fat: Protein:
Last Updated:Sat 22 Jun 2013 01:51:50 PM MST viewed:6176 times viewed