Gingerbread cookies are always a winner at Anita's.
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 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
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.