The Classic Holiday Gingerbread Man with a Twist

'Tis the season for some holiday baking! However, with school being hectic and finals coming up, things have been put on hold. This post actually is a debrief from studying for my two finals tomorrow. There has not been much time for me to bake/cook/be at all creative in the kitchen this semester, which is quite a bummer. I have so many ideas of new things I want to try, but I just can't find down time. These cookies were actually not made by me, but rather my lovely sister.

For the first time, I had to study, and my sister was free. She decided that she was going to do some baking. Gingerbread are a staple Christmas cookie, and I just had to throw some new ingredients in them to healthify them of course! When I mentioned to her the substitutions she should make she was not too fond of the idea. But I persisted and won! Yay!! It was a good thing I did because these babies are scrumptious!

Oh, yes, my sister thought so too. I can't say anyone didn't like them. Some went to her friends at college, and the rest....well quite possibly most in my stomach. Oops! I mean my mom ate some and my sister too, but overall, I did the most damage. What can I say? If it is good, I am going to eat them...and enjoy every bite. These cookies are the perfect sweetness. They are chewy beyond belief, and literally melt in your mouth! Definitely will be making my gingerbread like this from now on out!

Gingerbread Cookies

Base recipe from The Betty Crocker Cookbook

Ingredients:

Cookies-

1 1/2 cup dark molasses

1 cup coconut sugar

2/3 cup cold water

1/3 cup coconut oil, softened 

7 cups whole spelt flour

2 teaspoons baking soda

1/8 tsp. salt 

1 teaspoon ground allspice

2 teaspoons ground ginger 

1 teaspoon ground cloves

1 teaspoon ground cinnamon 

Icing-
1/4 cup softened coconut butter (should be pourable, add more liquid as needed)
2-3 teaspoons honey
1/4 teaspoon vanilla extract
1/4 cup full fat coconut milk
 
Directions:
Cookies-
1. Mix molasses, coconut sugar, water, and coconut oil, until combine.
2. Mix in the remaining ingredients.

3. Cover and let chill in refrigerator for at least 2 hours. 

4. Heat oven to 350. 

5. Roll out the dough on a floured surface until the thickness reaches about 1/4 inch. 

6. Cut the cookies out with the desired cookie cutter shape. 

7. Place the cookies about 2 inches apart on a lightly greased cookie sheet. 

8. Bake until firm about 10-12 minutes. (if you touch the cookie it should spring back)

9. Allow to sit on pan for 1-2 minutes then remove and cool on a cooling rack until completely cool. 

10. Decorate with frosting!

Icing-

1. Mix together the coconut butter and honey to form a thick paste until thoroughly combine. 

2. Add the vanilla, and then the coconut milk one tablespoon at a time until it is the consistency you desire.  

I hope you enjoy these cookies as much as my family and friends did! Merry Christmas and Happy New Year!!

~Lauren