Gingerbread Cookie Jar
Gingerbread cookies are a yummy way to get into the holiday spirit. Enjoy this seasonal treat as a snack or bake a batch and give them as a gift.
Ingredients
- Dry Ingredients:
- 2 cups (320 g) Whole Wheat Flour
- 1 cup (100 g) Oat Flour
- 1 teaspoon baking soda
- ¼ cup (36 g) maple sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt, optional
- Wet Ingredients:
- ½ cup (120 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) coconut oil, melted
Directions
- Preheat oven to 350°F (175°C). Place the dry ingredients as listed into a jar. Seal and decorate appropriately.
Provide the jar and recipe as a wonderful holiday gift. - To finish:
Add the wet ingredients into a large bowl and whisk together. Add the dry ingredients to the bowl and stir. Chill for an hour. Roll the dough to desired thickness and cut into desired shapes. Place in preheated oven and bake for 12–15 minutes or until cooked through.
Chef's Notes
For a vegan version of this cookie, use a flax "egg" in place of a real egg. To make a flax egg, mix 1/2 cup (85g) flax meal with 2/3 cup (180ml) water.
Ingredients
- Dry Ingredients:
- 2 cups (320 g) Whole Wheat Flour
- 1 cup (100 g) Oat Flour
- 1 teaspoon baking soda
- ¼ cup (36 g) maple sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt, optional
- Wet Ingredients:
- ½ cup (120 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) coconut oil, melted
Directions
- Preheat oven to 350°F (175°C). Place the dry ingredients as listed into a jar. Seal and decorate appropriately.
Provide the jar and recipe as a wonderful holiday gift. - To finish:
Add the wet ingredients into a large bowl and whisk together. Add the dry ingredients to the bowl and stir. Chill for an hour. Roll the dough to desired thickness and cut into desired shapes. Place in preheated oven and bake for 12–15 minutes or until cooked through.
Chef's Notes
For a vegan version of this cookie, use a flax "egg" in place of a real egg. To make a flax egg, mix 1/2 cup (85g) flax meal with 2/3 cup (180ml) water.
Ingredients
- Dry Ingredients:
- 2 cups (320 g) Whole Wheat Flour
- 1 cup (100 g) Oat Flour
- 1 teaspoon baking soda
- ¼ cup (36 g) maple sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt, optional
- Wet Ingredients:
- ½ cup (120 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) coconut oil, melted
Directions
- Preheat oven to 350°F (175°C). Place the dry ingredients as listed into a jar. Seal and decorate appropriately.
Provide the jar and recipe as a wonderful holiday gift. - To finish:
Add the wet ingredients into a large bowl and whisk together. Add the dry ingredients to the bowl and stir. Chill for an hour. Roll the dough to desired thickness and cut into desired shapes. Place in preheated oven and bake for 12–15 minutes or until cooked through.
Chef's Notes
For a vegan version of this cookie, use a flax "egg" in place of a real egg. To make a flax egg, mix 1/2 cup (85g) flax meal with 2/3 cup (180ml) water.
Ingredients
- Dry Ingredients:
- 2 cups (320 g) Whole Wheat Flour
- 1 cup (100 g) Oat Flour
- 1 teaspoon baking soda
- ¼ cup (36 g) maple sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt, optional
- Wet Ingredients:
- ½ cup (120 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) coconut oil, melted
Directions
- Preheat oven to 350°F (175°C). Place the dry ingredients as listed into a jar. Seal and decorate appropriately.
Provide the jar and recipe as a wonderful holiday gift. - To finish:
Add the wet ingredients into a large bowl and whisk together. Add the dry ingredients to the bowl and stir. Chill for an hour. Roll the dough to desired thickness and cut into desired shapes. Place in preheated oven and bake for 12–15 minutes or until cooked through.
Chef's Notes
For a vegan version of this cookie, use a flax "egg" in place of a real egg. To make a flax egg, mix 1/2 cup (85g) flax meal with 2/3 cup (180ml) water.