Gingerbread cookies are always a winner at Anita's.

Ingredients

1 tbsp chia seeds or ground flax meal

2 tbsp water

1 cup Anita’s Organic Cane Sugar

2/3 cup coconut oil, melted

1 tbsp organic blackstrap molasses

1 tbsp fresh ginger, grated

½ cup organic candied ginger, finely chopped

1 ½ cups Anita’s Organic All Purpose White Spelt (or regular All-Purpose Flour)

1 cup Anita’s Organic Einkorn Flour

1 tbsp ground ginger

1 tsp cinnamon

¼ tsp freshly grated nutmeg

¼ tsp clove powder

¼ tsp freshly ground black pepper

1 tsp baking soda

½ tsp salt

Print Recipe

Instructions

Pre-heat the oven to 350F and line two baking trays with parchment paper.

In a small bowl, whisk together the chia seeds and water – set aside. (You can also use 1 beaten egg if preferred).

Using a stand mixer with a paddle attachment mix together the sugar, coconut oil, molasses and fresh ginger. Mix until fully incorporated. Add the candied ginger and mix again.

In a medium sized bowl whisk together the flours, ground ginger, cinnamon, nutmeg, clove powder, black pepper, baking soda and salt.

With the mixer running at a slow speed add the flour mixture a little at a time to the wet mixture. Mix until fully incorporated. If the dough does not hold together when squeezed add a touch of milk to the mixture.

In a small bowl or on a plate mix together 2 tablespoons of cane sugar, ½ tsp cinnamon and half a tsp of dried ginger. This will be used to roll the cookies in.

Scoop out 2 tablespoons of cookie dough at a time and roll into a ball. Roll the ball in the sugar & spice mixture. Place the ball onto the lined cookie sheet and flatten slightly with your fingers. Don’t worry if the cookies are not a perfect round when you flatten them, you can reshape them a little if need be.

Bake the cookies in the center of the oven for 10 to 12 minutes until lightly golden around the edges. Move the cookies to a cooling rack to cool fully before serving.

Eat as they are or decorate with a simple Lemony Drizzle made from mixing icing sugar and fresh lemon juice together to form a thick glaze.

Yields 18 cookies.

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